Multigrain No-Knead Bread

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


  • 4 cups 6-grain Flour
  • 2½ tsp salt
  • 2 tsp active dry yeast
  • 2½ cups of water


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

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.

Set the EGG for indirect cooking with the convEGGtor and a Baking Stone to 425°F/220°C.

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

2 thoughts on “Multigrain No-Knead Bread”

  1. Hello, As an owner of a BGE, I am always on the lookout for new recipes. I use your site often. It would be great if you put up a printable picture with your recipes. This way one could see what the dish should look like. I copy to Word and have a large recipe file. ( over 7000 to date) I have used many with a BGE, Weber, Gas grill and open fire. Most with great success. Thank you, Steve Brigham

    1. Steve, I hope the recipe file is not a 7000 page word document with pictures, otherwise I hope u have back ups 🙂 did you ever thought to share your knowledge? Greetings from Germany

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