Remember this guy?
This bread was so good, even though it was technically a fail, I had to give it another try. So a couple of weeks after my initial try, I went at it and gave it another shot.
While that time the dough actually did rise, the end result was pretty similar, although a little, dare I say, fluffier? Still, very far from what the original looked like, so I didn’t bother logging it, seeing it as fail number 2.
However, just like I thought I would, I find myself literally craving that bread. And I am talking crazy cravings. I have dreams about this bread. In all honesty, it was one of the best slices of bread I’ve eaten in my entire life. So heavy and dense, and moist, and crispy and chewy and just plain BURSTING with flavor.
Soooo, I decided that I would really HATE to lose that recipe, so I will log it here. And if, like me, you just love super dense bread, by all means, give it a try…
Oh, and erm… my apologies to Michael for kind of ruining his recipe… 
Ingredients for one loaf
Adapted from Michael Smith’s No Knead Bread
- 2 cups whole wheat flour
- 1 cup 5 grain flour
- 4 tsp gluten flour
- ¼ cup flax seeds
- ¼ cup bulgur wheat
- 2 tbsp poppy seeds
- 4 tbsp sunflower seeds
- 1¼ tsp salt
- 1 tsp active dry yeast
- 2 cups warm water
Instructions
- Whisk the dry ingredients together thoroughly then add the water and stir until a wet dough forms. Continue stirring until the dough incorporates all the loose flour in the bowl, about 60 seconds in total.
- Cover the bowl with plastic wrap and rest in a warm place for 18 hours.
- Knock the dough down and form it into a baking pan. Rest the dough a second time.
- In 2 to 3 hours it will rise again and double in size once more.
- Brush top with egg whites and sprinkle with more grains if desired.
- Bake 40-45 minutes in an oven preheated to 400 degrees F.
I do like dense bread sometimes. Not to say I don’t like nice fluffy and light breads too. If you say its crave-able I will try it. I love multigrain and seedy breads so this looks so yummy
Oh, it’s crave-able allright! Try it toasted with almond butter and banana slices. Oh heaven! I want some now!
This doesn’t look ruined at all! I’m amazed at all the grainy goodness you stuffed into it.
Thanks Nicole! Can you tell I looooove grains?
Hummm ça a l’air trop bon ce pain !!
Merci bien! Si t’es chanceux, (c’est-à-dire si j’ai le temps d’en faire…) t’y goûteras en fin de semaine!
Wow. This looks outstanding. It’s a shame you cannot by too much bread like this. I would love to have some with cream cheese for breakfast. Thanks for the post!
Thanks Mark!
Why buy it? Bake your own! This one is really so easy to make… and you get to smell it as it bakes as an added bonus!
hi there, what brand of 5 grain flour did you use? thanks!
The one I have at home is made by Moulin Abénakis. I guess if you can’t find ready made 5 grain flour, you could easily make your own, using whole wheat flour and throwing in a few grains. I can look up the list of grains that go in the making of that particular flour tonight, if you want…
thx so much! do i put the raw grains into the blender and whiz it up if i want to make my own? any suggestions for particular grains to use would be helpful. would it work with quinoa, buckwheat, and rice flour?
The grains that I mention in my recipe, you want to use whole. If you want to make your own 5 grain flour, you might want to grind them a bit. The one I used contains stone ground whole wheat flour, millet, flaxseeds, buckwheat, rye and barley. Not sure about the rice flour. I would stick to wheat, or maybe spelt…