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Multigrain Bread

Rated as 4 out of 5 Stars

"No-knead bread recipe."
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14 h 55 m servings 194
Original recipe yields 10 servings (1 loaf)


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  1. Whisk all-purpose flour, whole wheat flour, wheat cereal mix, salt, and yeast together in a large bowl. Pour in water; stir until well blended. Cover bowl with plastic wrap and let dough rest at room temperature, 12 to 18 hours.
  2. Push dough gently to deflate; form into a ball. Transfer to a bread pan. Let dough rest, 2 to 4 hours.
  3. Preheat oven to 425 degrees F (220 degrees C). Make a 1/2-inch cut in the top of the dough.
  4. Bake in the preheated oven until crust is well-browned, about 45 minutes.


  • Cook's Note:
  • You can place dough in a proofing basket in step 2 and bake on a baking stone in step 4 if preferred.

Nutrition Facts

Per Serving: 194 calories; 0.7 40.9 6.1 0 236 Full nutrition

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Jan 8 2017 The first time that I make a recipe I try to stay as close to the written recipe as possible but I couldn't find Red River® cereal so I subbed 1/4 cup cracked wheat and 1/4 cup 10 gra...