Chock-full of oats and seeds, and a combination of whole wheat and all-purpose flours, this bread is PACKED WITH FLAVOR and NUTRITION. It is actually a blend of some of my favorite parts of other recipes.
Multi-seeded Almost No-Knead Bread Yield: 1 round loaf
2 1/2 to 2 3/4 cups all-purpose flour (start w/ lesser amount) + extra for kneading & sprinkling over top
1/2 cup whole wheat flour
1/4 cup old-fashioned rolled oats
2 bablespoons pumpkin seeds + extra for sprinkling on top
2 tablespoons roasted & salted sunflower seeds + extra for sprinkling on top
2 tablespoons sesame seeds + extra for sprinkling on top
1 tablespoon flax seeds + extra for sprinkling on top
1 tablespoon poppy seeds + extra for sprinkling on top
1 1/2 teaspoons salt
1/2 teaspoon instant yeast
1 1/2 cups room temperature water
- Day before: 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 at room temperature, at least 8 hours and up to 18.
- In the morning: Lay a piece of parchment paper on the counter and spray it with the vegetable oil spray.
- Transfer the dough to a lightly floured work surface and knead the dough 10 to 15 times, adding a much flour as needed to absorb excess wetness.
- Shape the dough into a ball by pulling the edges of the dough into the middle.
- Transfer the dough, seam side down, to the center of the oiled parchment paper.
- Score the loaf and then liberally sprinkle surface of loaf with the seeds used in the dough; push seeds lightly into the surface. Dust lightly with flour if desired.
- Pick up the dough by lifting the parchment paper overhang and lower it into a heavy-bottomed 3.5-quart Dutch oven.
- Cover the pot loosely with plastic wrap and allow the dough to rise at room temperature for about an hour.
- Remove plastic wrap. Cover the pot with lid and place it in the oven. Heat the oven to 425°. Bake the bread for 30 minutes. Note: Bread is placed into a cold oven; set the timer for 30 minutes at that point —do not wait until the oven preheats.
- Remove the lid from the pot and continue to bake the bread another 20 to 30 minutes or an instant-read thermometer inserted into the center of bread registers 190 to 200°.
1/2 cup whole wheat flour
1/4 cup old-fashioned rolled oats
2 bablespoons pumpkin seeds + extra for sprinkling on top
2 tablespoons roasted & salted sunflower seeds + extra for sprinkling on top
2 tablespoons sesame seeds + extra for sprinkling on top
1 tablespoon flax seeds + extra for sprinkling on top
1 tablespoon poppy seeds + extra for sprinkling on top
1 1/2 teaspoons salt
1/2 teaspoon instant yeast
1 1/2 cups room temperature water
- Day before: 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 at room temperature, at least 8 hours and up to 18.
- In the morning: Lay a piece of parchment paper on the counter and spray it with the vegetable oil spray.
- Transfer the dough to a lightly floured work surface and knead the dough 10 to 15 times, adding a much flour as needed to absorb excess wetness.
- Shape the dough into a ball by pulling the edges of the dough into the middle.
- Transfer the dough, seam side down, to the center of the oiled parchment paper.
- Score the loaf and then liberally sprinkle surface of loaf with the seeds used in the dough; push seeds lightly into the surface. Dust lightly with flour if desired.
- Pick up the dough by lifting the parchment paper overhang and lower it into a heavy-bottomed 3.5-quart Dutch oven.
- Cover the pot loosely with plastic wrap and allow the dough to rise at room temperature for about an hour.
- Remove plastic wrap. Cover the pot with lid and place it in the oven. Heat the oven to 425°. Bake the bread for 30 minutes. Note: Bread is placed into a cold oven; set the timer for 30 minutes at that point —do not wait until the oven preheats.
- Remove the lid from the pot and continue to bake the bread another 20 to 30 minutes or an instant-read thermometer inserted into the center of bread registers 190 to 200°.
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