MULTISEED NO-KNEAD BREAD

Based on the world-famous no-knead bread recipe, this multiseed version is equally easy to prepare and is perfect for breakfast.

MULTISEED NO-KNEAD BREAD

Ingredients

  • 2½ cups (300g) all-purpose flour
  • ¼ cup (30g) whole wheat flour
  • ¼ cup (25g) old-fashioned rolled oats + 1 Tablespoon for sprinkling on top
  • 2 Tablespoons pumpkin seeds + 1 Tablespoon for sprinkling on top
  • 2 Tablespoons sesame seeds + 1 Tablespoon for sprinkling on top
  • 1 Tablespoon flaxseeds + 1 Tablespoon for sprinkling on top (optional)
  • 1 Tablespoon poppy seeds + 1 Tablespoon for sprinkling on top (optional)
  • 1½ teaspoon salt
  • ½ teaspoon instant yeast
  • 1½ cups (360 ml) room temperature water

Instructions

  • In a large mixing bowl, whisk the flours, salt, yeast, and seeds together until mixed. Stir in the water until a chunky, thick dough forms. If needed, add a few more teaspoons of water, just enough to get the dough barely wet throughout. Cover the mixing bowl with a cloth or plastic wrap and let it rest overnight (about 12 hours) at room temperature.
  • In the morning, preheat the oven to 450°F (230°C) and place a 4 to 6-quart heavy covered pot (cast iron, enamel or ceramic) inside, until you reach the desired temperature, or ideally for 30 minutes.*
  • Once the oven is hot, remove the covered pot, and carefully line with parchment paper (be careful, it's hot!). Gently scrape the dough from the bowl, shape onto a ball with your hands and place in the pot (the dough will look a little bit sticky and messy but it's normal, just let it be). Sprinkle the extra seeds on top, and place in the oven with the lid on for 30 minutes. Remove the lid, and bake for another 10-15 minutes to get the outside crust golden brown and crispy. Transfer onto a cooling rack, and let cool. It's done!