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Multigrain Batter Bread
A homemade no-knead sandwich bread made with quinoa, oats, cornmeal, whole wheat flour, and bread flour.
servings: 8
total time: 2 hours 30 minutes
recipe by: Frankie
Ingredients
- 1/3 cup uncooked quinoa
- 1/3 cup cornmeal
- 1 packet (2 1/4 tsp) active dry yeast
- 2 cups warm water
- 1/3 cup rolled oats
- 1 cup whole wheat flour
- 2 cups bread flour
- 1 tsp salt
- 1/2 tsp olive oil
Directions
- Stir the quinoa, cornmeal, yeast, and warm water together in a large mixing bowl then set aside for 15 minutes.
- Use a large wooden spoon to stir in the oats, whole wheat flour, bread flour, and salt until well combined then continue to stir the batter for about 1 minute.
- Brush the olive oil on the inside bottom and sides of an 8x4-inch loaf pan.
- Use a spatula scrape the batter into the loaf pan and spread it evenly.
- Set aside in a warm place to rise for about 30 minutes.
- Preheat the oven to 375°F.
- Place the pan in the preheated oven and bake for about 45 minutes, when done the bread will sound hollow when tapped on the bottom.
- Take the pan out of the oven then transfer the bread out of the pan onto a cooling rack and allow to cool for about 45 minutes.
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