Find The Recipe:
No-Knead Multiseed Bread all the Time
Ingredients:
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon active dry yeast
- 1 1/2 cups lukewarm water
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 2 tablespoons flaxseeds
- 2 tablespoons sesame seeds
- 2 tablespoons chia seeds
- Extra seeds for topping (optional)
Cooking Steps:
- In a large mixing bowl, combine flour, salt, and active dry yeast.
- Add the lukewarm water to the dry ingredients, stirring until a sticky dough forms.
- Incorporate sunflower seeds, pumpkin seeds, flaxseeds, sesame seeds, and chia seeds into the dough. Mix until the seeds are evenly distributed.
- Cover the bowl with plastic wrap and let the dough rise at room temperature for 12-18 hours. The longer fermentation time enhances the flavor and texture.
- Preheat your oven to 450°F (230°C). Place a Dutch oven or a covered baking dish in the oven to heat.
- While the oven is preheating, transfer the risen dough onto a floured surface. Fold the edges of the dough over itself a few times to shape it into a round loaf.
- If desired, roll the shaped dough in extra seeds for topping.
- Carefully place the dough into the preheated Dutch oven or baking dish.
- Cover and bake for 30 minutes. Then, uncover and bake for an additional 10-15 minutes or until the bread has a golden-brown crust.
- Allow the No-Knead Multiseed Bread to cool before slicing.
Enjoy this flavorful and seedy bread, perfect for sandwiches or to accompany your favorite spreads!
*Recipe on video and text may differ from each other!
How to cook No-Knead Multiseed Bread all the Time:
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