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no-knead-seed-bread
5 from 2 votes
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No Knead Rustic Seed Bread

fuss free loaf of artisan bread, studded with hearty seeds inside and coated in more roasted seeds on the crust

Course bread
Cuisine European
Keyword Bread, homemade bread, no knead, seeds
Prep Time 9 minutes
proof time 14 hours
Servings 1 loaf

Ingredients

  • 450 g unbleached all purpose flour
  • 150 g seed mixture, divided pumpkin, poppy, sesame, chia, flax, sunflower
  • 13 g kosher salt
  • 3 g dry active yeast
  • 310 g water, warm around 85°F

Instructions

  1. In a large mixing bowl, combine the flour, 100 g of the seed mixture (save the rest to coat the crust), kosher salt, dry active yeast. Whisk to thoroughly combine.

  2. Add the water to the bowl, and use a Danish dough whisk or wooden spoon to stir until there are no dry patches of flour. With a damp hand, pinch the dough until the dough comes together. Scrape down the sides of the bowl.

  3. Cover the bowl with plastic wrap, or use a clean shower cap to cover the bowl. Place the dough on the counter at room temperature and let it proof for 12-18 hours. This is a big window of time because the temperature of the room determines how fast the dough will rise. In a colder room, it will rise slower. In a warmer room, it will rise faster. Keep an eye on it!

  4. Pour the remaining seeds into a shallow bowl or onto a baking sheet. Scoop the dough out onto a lightly floured work surface. It shouldn't be too sticky, but if it is, flour your hands as well. Shape the dough into a boule by bringing all 4 corners into the center. Let the dough rest for 5 minutes. Then bring all 4 corners in again to form a night tight ball.

  5. Spray the outside of the dough lightly with water, then dip the bread into the seed mixture on all sides. Place the shaped bread into the proofing basket, and cover with a clean kitchen towel. let the bread proof once more at room temperature for about 1.5 hours.

  6. Meanwhile, place a Dutch oven on the middle rack of the oven. Preheat the oven at 450°F. After the bread has proofed, invert it onto a small piece of parchment. Use a lame or a sharp knife to slash the top of the bread. This will let the steam out in a controlled way so your bread doesn't explode.

  7. Carefully place the bread, with the parchment paper, into the preheated Dutch oven. Wear thick oven mitts, and place the lid on top. Bake for 25 minutes with the lid on, then remove the lid, and bake for another 25 minutes until the crust is deeply golden brown, and the seeds smell toasted.

  8. Allow the bread to cool completely on a wire rack for at least 1 hour. Slice and enjoy!