Multi-seeded Almost No-Knead Bread

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

1. Day before: In a large mixing bowl, whisk the flours, salt, yeast, and seeds together until mixed. 
2. 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. 
   
3. 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.
4. In the morning: Lay a piece of parchment paper on the counter and spray it with the vegetable oil spray.
5. 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. 
6. Shape the dough into a ball by pulling the edges of the dough into the middle.
7. Transfer the dough, seam side down, to the center of the oiled parchment paper.
8. 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.
9. Pick up the dough by lifting the parchment paper overhang and lower it into a heavy-bottomed 3.5-quart Dutch oven.
10. Cover the pot loosely with plastic wrap and allow the dough to rise at room temperature for about an hour.
11. 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.
12. 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°. 

Recipe without photos . . . 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

1. Day before: In a large mixing bowl, whisk the flours, salt, yeast, and seeds together until mixed. 
2. 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. 
3. 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.
4. In the morning: Lay a piece of parchment paper on the counter and spray it with the vegetable oil spray.
5. 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. 
6. Shape the dough into a ball by pulling the edges of the dough into the middle.
7. Transfer the dough, seam side down, to the center of the oiled parchment paper.
8. 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.
9. Pick up the dough by lifting the parchment paper overhang and lower it into a heavy-bottomed 3.5-quart Dutch oven.
10. Cover the pot loosely with plastic wrap and allow the dough to rise at room temperature for about an hour.
11. 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.
12. 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°.