An easy high-protein multigrain bread with a surprisingly open crumb. This crusty no-knead loaf uses Greek yogurt, seeds and grains, to boost nutrition while maintaining artisan-style texture. The overnight cold fermentation develops deep nutty flavor, and no sourdough starter is required.
A Multigrain Bread With Higher Protein
I love a good slice of hearty whole grain bread, but these days I find myself returning again and again to no-knead recipes. Not only are they easier to fit into a busy schedule, but the long overnight fermentation develops better flavor and texture with very little hands-on work. I can mix the dough in minutes, refrigerate it overnight, and have it ready to bake the next day when I want fresh bread.
Over the years, I've developed several wholesome bread recipes using this approach, including my no-knead whole wheat bread (with an open crumb) and a more wholesome version of Persian Barbari bread. A homemade multigrain bread was the next recipe on my list.
I love the hearty flavor and texture that comes from combining different grains and seeds. Each ingredient contributes something different, creating a loaf with more depth and complexity than a standard wheat bread. Multigrain breads are also wonderfully adaptable, making them a great way to use grains and seeds already sitting in the pantry.
For this recipe, however, I wanted more than just a hearty loaf. My goal was to create a high-protein multigrain bread with a lighter texture and more open crumb than many traditional multigrain breads. The result is a loaf that is sturdy enough for sandwiches, yet still light enough to enjoy toasted with butter, jam, eggs, or cottage cheese dip for breakfast.
The dough develops flavor naturally through an overnight cold fermentation, while a few simple stretch-and-folds help build structure without kneading. Baked in a preheated Dutch oven, it emerges with a crisp crust, excellent oven spring, and the rustic character of an artisan loaf.
Why I Love This Recipe
- No sourdough starter required.
- No kneading needed.
- The dough comes together in about 10 minutes and ferments overnight in the refrigerator.
- Produces a hearty, high-protein multigrain loaf with a surprisingly light crumb.
- Flexible and customizable with different grains and seeds.
- Easier than many traditional multigrain bread recipes.
Key Ingredient Notes
- Flour: I use a combination of bread flour and whole wheat flour. Bread flour provides stronger gluten development, which helps support the dough and creates a lighter, more open crumb. Whole wheat flour contributes a deeper flavor, additional fiber, and a more wholesome texture.
- Whole Wheat Flour: Regular whole wheat flour produces a heartier loaf with a more pronounced wheat flavor. White or golden whole wheat flour can be substituted for a milder taste, though hydration may need slight adjustment.
- Grains and Seeds: This recipe uses hemp seeds, pumpkin seeds, rolled oats, and flax seeds.
- Hemp seeds contribute plant-based protein and a mild nutty flavor.
- Pumpkin seeds add texture, protein, and visual appeal.
- Rolled oats provide fiber and help create a softer crumb.
- Flax seeds contribute omega-3 fatty acids, fiber, and additional protein.
- Greek Yogurt: Use plain Greek yogurt at room temperature. It increases the protein content, adds subtle tanginess, and helps create a softer crumb despite the addition of whole grains and seeds.
- Salt: It plays an important role in both flavor and dough strength. For artisan-style bread, I recommend using about 1.8-2.2% of the flour weight (approximately 8.5-10 grams).
- Yeast: Instant yeast is my preferred choice because it is convenient, reliable, and works well with overnight fermentation.
- Olive Oil: A small amount of olive oil adds tenderness and helps keep the loaf moist while complementing the nutty flavors of the grains and seeds.
- Honey: It supports fermentation and balances the natural bitterness sometimes associated with whole wheat flour. Granulated sugar can be substituted.
- Apple Cider Vinegar: A small amount of vinegar helps strengthen gluten development, and contributes subtle flavor complexity.
- Vital Wheat Gluten (Optional): If you regularly bake with whole grains, vital wheat gluten can help improve dough strength and oven spring. While optional, it can be particularly helpful when increasing the proportion of whole grain flour.
- Optional Add-ins: Other seeds to try are sesame or poppy seeds - to top the loaf with these seeds, brush the shaped dough with water (or whisked egg whites), sprinkle on top, and gently press before baking. You can add 1 teaspoon dried herbs, ½ teaspoon garlic powder and a pinch of black pepper.
Step-by-Step Process
A quick visual guide - the full printable recipe is below.
- Mix the dough: Combine all ingredients until no dry flour remains and a shaggy dough forms.
- Cold ferment overnight: Cover the dough and refrigerate for 12-16 hours. By morning, it should look slightly risen with visible bubbles.
- Stretch, fold, and rise: Perform a few rounds of stretch-and-folds to build strength, then let the dough rise until airy and increased in volume by about 80-90%.
- Shape the loaf: Turn the dough onto a lightly floured surface and shape it into a tight round.
- Proof: Place the dough seam-side up in a floured banneton or towel-lined bowl and let it proof until slightly puffy.
- Score and bake: Turn the dough onto parchment paper, score the top, and transfer it to a preheated Dutch oven. Bake covered, then uncover and continue baking until deep golden brown.
- Cool completely: Let the bread cool on a wire rack for at least 1-2 hours before slicing to allow the crumb to fully set.
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No-Knead Multigrain Bread (High Protein)
Ingredients
- 1¼ cups lukewarm water plus 2-4 tablespoons more as needed, about 125°F for instant yeast (see Notes)
- 1 tablespoon honey
- ¾ teaspoon instant yeast
- ¾ cup Greek yogurt 180 g
- 1½ cups whole wheat flour 200 g
- 1½ cups bread flour 200 g
- 1¼ teaspoons salt
Multigrain and Seed Mix
- ⅓ cup hemp seeds
- ⅓ cup pumpkin seeds
- ½ cup rolled oats
- 3 tablespoons flax seeds
Other Ingredients
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1½ tablespoons vital wheat gluten for better rise
Equipment
- Danish dough whisk (recommended)
- Large Mixing Bowl (a lidded Pyrex bowl works well)
Instructions
- Activate the Yeast: In a large mixing bowl, combine the lukewarm water and honey, stirring until dissolved. Sprinkle the yeast over the surface and let sit for 5 minutes, until lightly foamy.
- Mix the Dough: Add the Greek yogurt, whole wheat flour, bread flour, salt, multigrain and seed mix, apple cider vinegar, olive oil, and vital gluten (if using). Mix until no dry flour remains and a shaggy dough forms. Transfer to a lightly oiled bowl and cover.
- Cold Fermentation: Refrigerate the dough for 12-16 hours. This slow fermentation improves flavor and helps hydrate the grains and seeds.
- Bring to Room Temperature: Remove the dough from the refrigerator 2-3 hours before shaping. Perform one gentle stretch and fold, then let rest for 20 minutes.
- Strengthen the Dough: Complete 1-2 rounds of stretch and folds every 20-30 minutes. Allow the dough to rise until increased in volume by about 80-90%. It should look airy while still holding its shape.
- Shape: Turn the dough onto a lightly floured surface and shape into a round loaf, creating surface tension without deflating the dough. Place seam-side up in a floured banneton or towel-lined bowl. Cover and proof for 20-30 minutes, or until slightly puffy. Tip: For better proofing, use a warm, humid environment - such as an oven with a bowl of hot water placed below the rack, away from the dough.
- Preheat: Place the Dutch oven in the oven and preheat to 475°F (245°C) for 30 minutes.
- Bake: Turn the dough onto a sheet of parchment paper and score the top. Carefully transfer it to the hot Dutch oven. Bake covered for 25 minutes. Remove the lid, reduce the oven temperature to 450°F (230°C), and bake for an additional 20-25 minutes, or until the crust is deep golden brown.
- Cool: Transfer the loaf to a wire rack and cool completely for at least 1-2 hours before slicing.
Notes
- Hydration: Start with 1¼ cups water and add an additional 2-4 tablespoons as needed. Whole wheat flour, oats, and seeds can vary in absorption, so adjust until the dough feels soft and slightly sticky but not wet.
- Avoid Over-Proofing: The added grains and seeds make the dough heavier, so avoid letting it rise beyond about 90% of its original volume.
- Storage: Store at room temperature in a bread box or wrapped in a clean kitchen towel for up to 3 days. Freeze sliced bread in a freezer-safe bag for up to 2 months and toast directly from frozen.
Nutrition
More Bread Recipes
Top Tips
- Prioritize Proper Hydration: Hydration is one of the most important factors in achieving a loaf with good oven spring and an open, airy crumb. Whole wheat flour, oats, and seeds continue absorbing moisture throughout fermentation, so the dough should feel soft and slightly sticky.
- Handle the Dough Gently: During stretch-and-folds and shaping, try to preserve as much trapped air as possible. Gentle handling helps maintain the open crumb structure that develops during fermentation.
- Let the Dough Relax: If the dough resists stretching or springs back while shaping, let it rest for 5-10 minutes before continuing. A short rest allows the gluten to relax and makes shaping much easier.
- Use Weight Measurements When Possible: Bread baking is more consistent when ingredients are weighed rather than measured by volume. Small differences in flour quantity can significantly affect hydration and final texture.
- Expect Small Adjustments: Bread making is never completely identical from one kitchen to another. Flour type, humidity, temperature, and even storage conditions can affect the dough. Use this recipe as a guide and adjust hydration and proofing times as needed.
- Cool Completely Before Slicing: Allow the loaf to cool fully before cutting. Slicing too early can result in a gummy crumb because the moisture inside the bread has not yet redistributed.
What Type of Grains Can I Use in Multigrain Bread?
- The combination used in this recipe was chosen because the ingredients soften during overnight fermentation and can be added directly to the dough without additional preparation.
- Small grains and seeds that work well without cooking include: rolled oats, flax seeds, hemp seeds, wheat bran, amaranth, cornmeal, sesame seeds and poppy seeds.
- Larger grains generally benefit from cooking or soaking before being added to the dough (make sure to use the correct volume of water and cooking time as applicable for each). These include: barley, bulgur, cracked wheat, quinoa, rice, steel-cut oats, rye berries, wheat berries, millet and grits.
- I often combine both types. Cooked grains contribute moisture and tenderness, while smaller seeds and grains add texture and complexity. Together they create a loaf with a more interesting crumb and flavor.
Why Is My Multigrain Bread Dense?
- A dense multigrain loaf is usually caused by under-hydration, under-proofing, or insufficient gluten development. Over-proofing may also lead to collapse.
- Whole grains and seeds absorb a significant amount of water, so the dough should feel soft and slightly sticky. A few rounds of stretch-and-folds help build structure and trap air, while proper fermentation and a fully preheated Dutch oven encourage good oven spring.
Nutrition Insight
This no-knead multigrain bread is vegetarian, egg-free, nut-free, and soy-free. Compared to white bread, it provides more protein, fiber, and complex carbohydrates thanks to the combination of whole wheat flour, oats, seeds, and Greek yogurt.
Incorporating a variety of whole grains and seeds into homemade bread is an easy way to add more nutrient-dense ingredients to everyday meals. Enjoy it with vegetable spreads, or protein-rich toppings for a satisfying breakfast, snack, or meal.
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