No-Knead Seeded Morning Bread
Recipe type: High Altitude Baking
Serves: 1 large loaf
- 3¾ cups water
- ¾ teaspoon dry yeast
- 1 tablespoon maple syrup
- 3 teaspoons salt
- 6 cups (780 g) white spelt flour or whole wheat flour
- ½ cup flax seeds
- ½ cup sunflower seeds
- Place water, maple syrup, yeast, and salt in a large bowl and mix to combine
- Add the flour, flax seeds, and sunflower seeds and mix until a sticky dough forms. It will be very loose and gooey.
- Place the dough in a clean bowl dusted with flour and cover with plastic wrap. Let the dough sit at room temperature for 2 hours
- After 2 hours, move the dough to your refrigerator and let rise 8 hours or overnight
- Preheat your oven to 425 F
- Heat a large heavy-based cast iron pot and lid in the oven for 30 minutes or until very hot
- Meanwhile, fold the sides of the dough towards the center of the bowl so it forms a ball shape
- Carefully remove the pot from the oven and dust with flour
- Slide the dough into the hot pan, and dust the top lightly with flour, if desired
- Using kitchen scissors, cut the top of the loaf with four "x" marks
- Cover with the lid and bake for 40-45 minutes
- Reduce the over temperature to 400 F and remove the lid
- Bake, uncovered, for a further 20-30 minutes or until the bread sounds hollow when tapped and has a good dark golden brown color
- Carefully tip the hot bread from the pan onto a cooling rack and serve warm
Recipe by High Altitude Bakes at https://highaltitudebakes.com/breads/2016/11/22/no-knead-seeded-morning-bread/
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