No-Knead Seed Bread

Even if youve never baked bread in your life, this no-knead bread is sure to succeed. The preparation is almost childishly easy, and the only way you can mess it up is by either overbaking or underbaking it. But if you follow the recipe, youll succeed in that too. The bread is very soft and juicy inside, surrounded by a crispy crust that crackles when we slice it.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 300 g Flour, Whole wheat

  • 150 g Wheat flour, white, multi-purpose

  • 1 teaspoon Yeast, dry

  • 2 teaspoons Salt, table

  • 2 handfuls Seeds, pumpkin

  • 350 ml Water

Steps

  1. In a large plastic or glass container, add the flour and mix it with salt, pumpkin seeds, and yeast. Pour in the water and mix the ingredients with a spoon (or by hand) until they come together and form a rough, sticky dough. Cover the bowl with plastic wrap and store it in the refrigerator for 12 hours (preferably overnight).

  2. Once the dough is proofed and bubbly, transfer it from the container to a lightly floured work surface and lightly flour the top. Shape it into a loaf by lifting the sides with your hands and pressing the center with your fingers until you get a more taut ball, then flip it over. Place the flipped loaf on parchment paper. Let it proof at room temperature for 30 minutes.

  3. Meanwhile, preheat the oven to 230°C (446°F). Along with the oven, preheat the cast iron pot with the lid in which you will bake the bread.

  4. Once the loaf is proofed and the oven is fully preheated, make a few cuts on the loaf with a sharp knife (you can make a cross, two to three diagonal lines, or one cut on the side).

  5. Carefully remove the hot pot from the oven and take off the lid. Be careful not to burn yourself. Gently transfer the proofed loaf along with the parchment paper into the pot, cover it, and place it in the preheated oven for 30 minutes. After 30 minutes, remove the lid and bake the bread in the preheated oven for another 15 minutes to crisp up the crust.

  6. Carefully remove the baked bread from the pot and let it cool on a wire rack. Once cooled, slice it and serve with various spreads.

Nutrition Information (Per 100g)

  • Calories: 342.14 kcal
  • Fat: 1.28 g
    • Saturated Fat: 0 g
  • Carbohydrates: 70.4 g
    • Sugars: 0 g
  • Protein: 11.98 g
  • Fiber: 7.28 g

Advice

The bread can also be baked using just regular wheat flour, or you can experiment with combinations of different types of flour (whole wheat, kamut, buckwheat, rye, etc.). The basic recipe can be found here. The dough can also be proofed for a quicker process at room temperature for 2 to 3 hours. Its important to choose a large bowl or container so the dough has room to rise. If you dont have a cast iron pot with a lid, you can also use another oven-safe pot with a lid (25 cm in diameter). Its important that it can be placed in a preheated oven. If you dont have a lid, you can also use a piece of aluminum foil. You can mix dried herbs, seeds, dried fruit, sun-dried tomatoes, olives, etc., into the dough.