I have been further experimenting with my no knead bread recipe and this is a good one! If you haven’t got a particular seed ingredient on hand, swap it out for something different or leave it out all together. This is a great recipe to use up anything you have hanging round in the cupboard.
- 2 cups plain flour
- 1 cup wholemeal flour
- 1 tsp salt
- 1 tsp yeast
- 1 1/2 cups water
- 2 tbsp onion powder
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1 tbsp sesame seeds
- 2 tbsp poppy seeds
- 1 tbsp hemp seeds
- 1 tbsp nigella seeds
- good big grind of black pepper
Mix all of the dry ingredients together in a large bowl. Add the water to the dry ingredients and stir together until you have a thick dough and there are no lumps. The mixture will be quite sticky. Cover with cling film or a plate and leave to rise for at least 8 hours or overnight.
Once you are ready to bake the bread, place your dutch oven into your oven and preheat to 230 degrees celcius. While the oven is heating, flour your counter and gently tip the dough out. Try not to handle too much as you want to try and keep as much air in the dough as possible. Using well floured hands, form the dough into a ball and place onto baking paper to rest while your oven comes to temperature.
Once your oven has come to temperature, remove the dutch oven and place the bread, still on the paper, inside. I spritz the top of my bread with some water to create steam, I also sprinkled some poppy seeds on top, then pop the lid back on and return to the oven for 40 mins until the loaf is puffed and has risen nicely. Remove the lid from the pot and cook for a further 10 – 15 mins until the top is crusty and golden.
Carefully remove the dutch oven from the oven and let it cool for a bit until you can handle the bread then remove the paper and transfer to a wire rack to cool completely, although I can never wait and normally cut the end off for a sample after 10 mins!