Easy No Knead, No Touch Multigrain Sandwich Bread

The vast majority of the no knead bread recipes breaking the internet are for round artisan loaves. What if you want an equally easy, fool proof recipe but instead of a thick crusted slab to sop up soup or sauce, you want to make a sandwich? Is there a simple, no knead foolproof sandwich loaf bread recipe?

Yes, it exists and it’s simple and easy. It’s a great recipe to bake with kids. Best of all, the finished loaf tastes great, looks great, uses one bowl, freezes well, and works well with different add-ins.


What You’ll Need

You don’t need a Dutch oven but for a great looking sandwich loaf but you will need 2 loaf pans and some metal binder clips. This bread hack (I learned from Steve’s charming bread videos) duplicates the steam idea from the Dutch oven but helps give the bread the sandwich shape.

If you don’t have 2 loaf pans, you can still use this bread in a Dutch oven or really any other oven-safe covered vessel. The one thing I have tried is a free-form loaf on a baking stone.


How to Make It

The biggest hurdle to this recipe is time. To help the finished bread develop better flavor, it is best to let it proof overnight. Start the night before, mix the dough and let it sit out on the counter for 12-14 hours.

With traditional no knead recipe, the shaping and second proof is where a lot of folks get into trouble. Have no fear, this recipe is very forgiving. After the overnight proof, stir the dough to release the gas. This will produce the close, closed crumb of a traditional sandwich bread. Simply scoop the resulting dough ball into the prepared loaf pan. Clip on the top and let the dough briefly rest as the oven pre-heats (30-60 minutes).

Bake for 30 minutes with the top clipped on and then carefully remove and bake with the top off until you get the desired crust and color you prefer (typically 5-15 minutes longer). Remove from the oven and let it cool in the pan for 5 minutes then remove to cool completely (at least 2 hours) on a wire rack before slicing.

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The thing I might like best about this recipe beyond it’s simplicity is just how adaptable it is. Feel free to experiment and make endless healthy variations from the base recipe.

Some ideas:

  • Honey oat (add 1/4 cup honey and 1 cup of oats to dough)
  • Sesame (add 1 tablespoon to the dough and garnish the outside with seeds)
  • Cinnamon Raisin (add 1/4 cup raisins and 1 tablespoon cinnamon to the dough)
  • 75% whole wheat (this will be dense but packed with nutrition)
  • Cheddar beer (add 1/4 cup of shredded or cubed cheese and replace half the water with 8 oz of lager)