No Knead Multigrain Sandwich Bread

Three one-pound loaves of sandwich bread.

As long as I have had children, I have been making homemade bread. It started with a borrowed bread maker from a friend, which I used until it died. After killing a second bread maker, I decided it was time to make my bread by hand. However, because I have trouble with carpal tunnel in my wrists, kneading is off limits to me. So, I began investigating no knead recipes.

This No Knead Multigrain Sandwich Bread is our favorite by far. It is so simple, that even a brand new bread baker can produce beautiful and tasty bread. I primarily make it into one-pound loaves for sandwiches. However, the most common size of loaf pan is 9X5 which makes a two pound loaf. This works equally as well in this recipe. For variation, you can add one tablespoon of cinnamon and one cup of raisins along with the flour for Cinnamon Raisin Bread. Or, you can add a tablespoon or two of Italian seasoning for Italian Bread. This bread also freezes well, so I typically make a 1 ½ recipe yielding three one-pound loaves. And, if by some rare circumstance, your bread gets stale before it is gobbled up, it toasts perfectly.

  

No Knead Multigrain Sandwich Bread

1 (1/4 ounce) pkg. active dry yeast (or 2 ¼ tsp. yeast)

1 1/2 cups warm water (100-110 degrees)

½ cup oats (old fashioned or quick cooking)

2 Tablespoons honey

2 Tablespoons butter, melted

1 teaspoon salt

2 cups white whole wheat flour

1 cup all purpose flour

1. In a large bowl, combine yeast and water. Stir. Let rest 15 minutes.

2. Stir in oats.

3. Add honey, butter, and salt.  

4. Add all of the flour, stir until fully incorporated. (I use a wooden spoon.)

4. Cover with towel and allow the dough to double in size. (about 1 hour)

5. Grease a standard loaf pan (9X5). Remove dough from bowl and place on floured surface. Knead 4 or 5 times. Shape into a loaf. Place in greased pan.

6. Cover with towel and allow it to double in size again. (about 1 hour)

7. Bake on the center oven rack at 375˚ for 35 minutes.

8. Remove from oven. Cool for 5 minutes and remove from pan. Cool completely before cutting.

Yield: One two-pound loaf.