Grammy's Kitchen · No-Knead Bread · Soft Multigrain Bread
One of 174 no-knead bread recipes we measured
from sallysbakingaddiction.com
351 cooks on sallysbakingaddiction.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 174.
| this recipe | typical | |
|---|---|---|
| liquid | 96% | 83% |
| fat | 10% | 4% |
| salt | 2% | 2% |
| yeast | 2% | 1% |
| total sugar | 9% | 2% |
| flour strength | 2.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 60 g | 1/2 cup (60g) dry multigrain cereal mix or old-fashioned whole rolled oats (see note) |
| 414 g | 1 and 3/4 cups (410ml) boiling water |
| 7 g | 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet) |
| 37 g | 3 Tablespoons (37g) packed light or dark brown sugar |
| 43 g | 3 Tablespoons (43g) unsalted butter, softened to room temperature |
| 9 g | 1 and 1/2 teaspoons salt |
| 433 g | 3 and 1/3 cups (433g) bread flour (spooned and leveled), plus more as needed and for hands/work surface |
| 60 g | optional: 1/2 cup (60g) sunflower seeds, chopped nuts, pepitas, raisins, or dried cranberries |
Method: 12 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“There’s no time limit to bread rising as such, it’s more about how the dough looks (has it doubled in size, looks puffy/full of air) and feels – lightly poke the dough, if it has proved enough the indentation will stay there for roughly 30-60 seconds. If it ha” — a cook
“To get less dough, decreasing the recipe by 1/4 (quarter) is usually a good compomise and easier maths to understand. Decreasing by a quarter means you want 3/4 or three quarters of the recipe at the end. To get there, plug each cup or grams measurement times ” — a cook