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“Developed this through years of baking. Makes a truly phenomenal, moist, nutty, chewy whole-grain bread. **You can make this as a No-knead bread by increasing the water by approximately 1 C (so dough is very sticky and moist) and not kneading.*** This dough does not store well in the fridge like many of the other no knead breads. A serving is calculated as a slice. Freezes very well once baked and sliced.”
READY IN:
2hrs 30mins
SERVES:
45
YIELD:
9 6-8 inch baguettes
UNITS:
US

Ingredients Nutrition

Directions

  1. If using oat groats, bulgar, sprouted wheat or rice, pour into a small pot and cover with 1/2 inch water. Bring to a boil and cook on low for 15-20 minutes covered until groats are al dente to soft. Let cool.
  2. Mix yeast, sugar, 1 C warm water, seeds (if using) & 7 grain cereal. Let proof for 10 min until creamy.
  3. Combine all ingredients & mix well. Depending on your flour and environment you may have to add up to 1 additional C of warm water. If need to add water, add in 1/4 C increments. Knead for ~10 minute Place into lg oiled bowl, cover and let rise until doubled ~1hr. (If making as no knead bread, add additional 1 C water and mix until all ingredients are combined. Dough will be very sticky).
  4. Punch down, let rest 5 min and shape into loaves.
  5. Let rise again and preheat oven to 500°F (You want the oven to have been heated for at least 30 minutes before you bake).
  6. Place in oven, scoring w/sharp knife. Pour hot water into steam pan and spray walls at 30 sec intervals 3 times (optional, allows bread to rise slightly more).
  7. Lower oven to 450 and bake 10 minute rotate if necessary and continue baking for another 10-20 minute.
  8. For a shiny, professional looking crust, brush tops w/egg yolk or white 5 min before taking out of oven.
  9. Let cool 45 minutes.

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