No-Knead Seeded Morning Bread
Recipe type: High Altitude Baking
Serves: 1 large loaf
Hearty but soft crumbed no-knead bread
  • 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
  1. Place water, maple syrup, yeast, and salt in a large bowl and mix to combine
  2. Add the flour, flax seeds, and sunflower seeds and mix until a sticky dough forms. It will be very loose and gooey.
  3. 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
  4. After 2 hours, move the dough to your refrigerator and let rise 8 hours or overnight
  5. Preheat your oven to 425 F
  6. Heat a large heavy-based cast iron pot and lid in the oven for 30 minutes or until very hot
  7. Meanwhile, fold the sides of the dough towards the center of the bowl so it forms a ball shape
  8. Carefully remove the pot from the oven and dust with flour
  9. Slide the dough into the hot pan, and dust the top lightly with flour, if desired
  10. Using kitchen scissors, cut the top of the loaf with four "x" marks
  11. Cover with the lid and bake for 40-45 minutes
  12. Reduce the over temperature to 400 F and remove the lid
  13. Bake, uncovered, for a further 20-30 minutes or until the bread sounds hollow when tapped and has a good dark golden brown color
  14. Carefully tip the hot bread from the pan onto a cooling rack and serve warm
Recipe by High Altitude Bakes at