No-knead seeded overnight bread

No need for kneading: stir the ingredients together then let a long rise work some magic in this seedy loaf.

Credit: Martha Bakes

• makes

  1

• prep

  10 minutes

• cook

  1 hour

• difficulty

  Easy

Ingredients

• 3 cups whole wheat flour, plus more for dusting
• 2 cups unbleached bread flour
• ½ cup old-fashioned rolled oats
• 1½ tbsp coarse salt
• 1¼ tsp rapid rise (or instant) yeast
• 4¾ tbsp pumpkin seeds (pepitas)
• 2 tbsp + 1 tsp flax seeds, preferably golden
• 2 tbsp + 1 tsp poppy seeds
• 2 tbsp + 1 tsp sesame seeds
• 2½ cups cold water, plus more for sprinkling
• ¼ cup sugar
• Olive oil, for brushing
• 1 large egg white, beaten

Rising time: 1½ hours. 

Cooling time: 15 minutes.

· 

Instructions

1. Stir together flours, oats, salt, yeast, 3 tablespoons pumpkin seeds and 1½ tablespoons each of the remaining seeds in a large bowl. Whisk together water and sugar, then stir into dry ingredients. Brush top of dough with a thin layer of oil; cover with plastic wrap. Let rise at room temperature, until doubled in bulk, 12 to 18 hours.
2. Brush the inside of a large Dutch-oven with oil, then dust with 1½ tablespoons whole wheat flour. Dust work surface with whole wheat flour. Stir dough to deflate, then quickly knead into a ball on work surface and place in the prepared pot. Sprinkle with 3 teaspoons whole wheat flour. Use your hands to smooth it evenly over the entire surface of the dough. Brush with egg white and sprinkle with remaining amount of all seeds. Cut an “X” on top of the dough. Cover with lid and let rise at room temperature until doubled in bulk, about 1½ hours.
3. Preheat oven to 240°C (475°F) with rack in lower third position. Lightly sprinkle top of bread with water, cover, then place in oven and reduce heat to 230°C (450°F) degrees. Bake until browned, about 45 minutes. Uncover, and bake for 15 minutes more.
4. Cool in pot on a wire rack 15 minutes. Remove from pot and transfer to a wire rack to cool completely.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.