Sarah’s parents recently got us a subscription to Eating Well magazine, and they recently had an article on no-knead breads. While we all enjoyed the no-knead bread Sarah made, we’ve been getting more into whole grains lately. Enter Eating Well’s Seeded Multigrain Boule:

The recipe contains, as the editors put it, “everything but the kitchen sink,” including pepitas, flaxseed, oats and ground brown rice. The bread is unbelievably good, though, and this is the second huge loaf we’ve made. It’s paired well with homemade sausages and soup, but also makes great toast and grilled cheese. Our plan for tonight is tuna melts.

While I love fresh bread, I’m not a fan of kneading, even with the stand mixer. All you do is mix up the ingredients and let them sit.

Seeded Multigrain Boule
(from Eating Well)

Makes 1 very large loaf, 16 slices

ACTIVE TIME: 35 minutes

TOTAL TIME: 24 hours

EASE OF PREPARATION: Moderate

1/2 cup uncooked long-grain brown rice, preferably brown … continue reading