Multigrain No-Knead Bread

It’s hard to beat homemade bread, and this bread is baked on the Big Green Egg.



  • 4 cups (960 ml) 6-grain Flour 
  • 2 1/2 teaspoons (12.5 ml) salt 
  • 2 teaspoons (10 ml) active dry yeast 
  • 2 1/2 cups (600 ml) of water 



The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Dutch Oven - Cast Iron

Multi-functional, efficient and built to last a lifetime - the traditional cast iron Dutch Oven is a...

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Step 1

Mix the ingredients with a spoon. Allow to rise in a covered bowl at room temperature for 16 hours.

Step 2

Dust your work space with plenty of flour, place the dough onto the surface and fold over itself multiple times, leaving the fold on one side. Continue until you have created a ball. Dust the bowl with flour and return the ball to it with the fold facing up. Allow to rise (covered) for another two hours.

Step 3

Set the EGG for indirect cooking with the convEGGtor and a Baking Stone to 425°F/218°C.

Step 4

Pre-heat the Cast Iron Dutch Oven - Cast Iron in the EGG. Grease lightly with some oil and place the dough into the Dutch Oven. Bake the bread with the lid on the Dutch Oven for 30 minutes. Remove the lid and bake for an additional 20 minutes.

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