Think making your own bread at home is too much hard work? Think again! This Multigrain No Knead Country Bread is every bit as easy to make as it is good to eat!
Combine the dry ingredients, including the active yeast, in a large bowl and mix with a whisk until thoroughly combined.
Add the warm water and stir until a wet dough forms and all the flour has been incorporated, about 45 seconds.
Cover the bowl with plastic wrap and place it in a warm place to rest for 18 to 24 hours.
Deflate the dough -it will be sticky, that's normal- by poking and folding it with your fingers and then transfer it to a loaf pan, delicately spreading it evenly across the pan with your fingers.
Cover the pan loosely with plastic film and place it in a warm place to let the dough rise once more, about 3 hours this time.
When ready to bake your bread, preheat the oven to 400°F; brush the top of your loaf with a little bit of avocado oil and sprinkle with a handful of seeds and grains, if desired.
Bake 40 to 45 minutes or until the top is golden brown and the crust appears crispy.
Let the bread cool in the pan for a few minutes then take it out of the pan and let it cool on a wire rack for about 30 minutes before slicing.
Store leftovers in a cool dry place for up to a few days.
Notes
Prep time does not include resting periods of 18 to 24 hours and 3 hours.