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MULTISEED NO-KNEAD BREAD Recipe

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This recipe for MULTISEED NO-KNEAD BREAD, by , is from The Douglas Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jaimie Douglas

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cups (300g) all-purpose flour
1/4 cup (30g) whole wheat flour
1/4 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)
1 teaspoon salt
teaspoon instant yeast
1 cups (360 ml) room temperature water

Directions:
Directions:
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 450F (230C) 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, its 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 its 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. Its done

Number Of Servings:
Number Of Servings:
1
Preparation Time:
Preparation Time:
13

 

 

 

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