Ingredients
For the Dough
- 1 3/4 cups warm water (~100-110F)
- 2 1/4 tsp active dry yeast
- 3 1/2 cups all-purpose flour
- 2 1/4 tsp kosher salt
- 5 tbsp pumpkin seeds
- 5 tbsp sunflower seeds
- 1 tbsp flax seeds
- 1 tbsp sesame seeds
- 1 tbsp poppy seeds
For the Topping
- 1 tbsp pumpkin seeds
- 1 tbsp sunflower seeds
- 1 tsp flax seeds
- 1 tsp sesame seeds
- 1 tsp poppy seeds
Activate the Yeast and Mix the Dough
In a small bowl, stir the yeast into the warm water. Let it stand for ~5-10 minutes. The mixture will get foamy, which is how you know the yeast is active.
In a larger bowl, mix the flour, salt, and all the seeds for the dough.
Pour the foamy yeast mixture into the flour and seed mixture. Use a spatula to combine everything until a sticky, shaggy dough forms. Make sure there are no dry pockets of flour.
Let the Dough Rise
Cover the bowl with plastic wrap or a damp towel.
Let it sit at room temperature for about 2 hours, or until the dough has doubled in size.
Shape the Loaf and Preheat the Oven
Put your Dutch oven, lid included, into your oven and preheat to 450F. The pot needs to be hot, so let it preheat for at least 30 minutes.
While the oven heats, turn the risen dough out onto a floured surface. Fold it over on itself a few times to create a round loaf.
Place the dough onto a piece of parchment paper. Mix the topping seeds together and sprinkle them over the top of the dough.
Bake the Bread
Carefully remove the hot Dutch oven from the oven. Use the parchment paper to lower the dough into the pot.
Cover the pot and bake for 30 minutes.
After 30 minutes, remove the lid. The bread will look pale. Continue baking uncovered for another 10-15 minutes, until the crust is deeply browned.
Let the bread cool completely on a wire rack before slicing into it.
Seeded No-Knead Bread
Ingredients
For the Dough
- 1 3/4 cups warm water ~100-110F
- 2 1/4 tsp active dry yeast
- 3 1/2 cups all-purpose flour
- 2 1/4 tsp kosher salt
- 5 tbsp pumpkin seeds
- 5 tbsp sunflower seeds
- 1 tbsp flax seeds
- 1 tbsp sesame seeds
- 1 tbsp poppy seeds
For the Topping
- 1 tbsp pumpkin seeds
- 1 tbsp sunflower seeds
- 1 tsp flax seeds
- 1 tsp sesame seeds
- 1 tsp poppy seeds
Instructions
- Combine yeast with warm water (100-110F) and let stand until foamy, about 5-10 minutes.
- Mix flour, salt, and dough seeds in large bowl.
- Add yeast mixture to flour mixture and stir until shaggy dough forms.
- Cover bowl and let rise at room temperature until doubled, about 2 hours.
- Place Dutch oven with lid in oven and preheat to 450F for 30 minutes.
- Turn dough onto floured surface and fold a few times to form round loaf.
- Transfer dough to parchment paper and sprinkle with topping seeds.
- Lower dough on parchment into hot Dutch oven.
- Bake covered for 30 minutes.
- Remove lid and bake 10-15 minutes more until deeply browned.
- Cool completely on wire rack before slicing.
