Tis the season for cooking up good comfort food and what's more comforting than to come home to the smell of fresh baked bread.  
This recipe sounds yummy and simple.

 

 

 

 

No-Knead Multigrain Bread

Yield- 1 loaf     Preparation time:  5 minutes

Cooking and resting time: 2 Hours and 15 minutes

 

1 package active dry yeast

1-1/2 cups warm water 100-110^o

2 cups all-purpose flour

2 tablespoons honey

2 tablespoons unsalted butter, melted

1 teaspoon salt

1 cup whole wheat flour

½ cup uncooked mixed-grain cereal or old fashioned rolled oats

Nonstick pan spray

 

In a liquid measuring cup, whisk the yeast into the warm water until it dissolves. Cover with plastic wrap and set aside for about 15 minutes (the mixture should become slightly foamy on top and cloudy throughout.)

 

Pour the yeast mixture into a large bowl and stir in the all-purpose flour, honey, melted butter and salt until well incorporated. Mix in the whole wheat flour and cereal, place a clean kitchen towel over the top of the bowl and place the bowl in a warm place away from any drafts to double in size, about 1 hour.

 

Fold the dough with a spatula to deflate it. Grease a 9 by 5 inch loaf pan with the pan spray and transfer the dough to the pan. Cover with the kitchen towel and set aside until the dough has doubled in size, about 25 minutes.

 

Preheat oven to 375^o. Bake until browned and until the loaf sounds hollow when the top is tapped, about 35 minutes. Remove from the oven and the pan and cool on a wire rack before slicing and serving.

 

 Joyce Cahoon