Seeded No Knead Bread
Seeded No Knead Bread
Ingredients
- 525 grams strong bread flour
- 7 grams quick acting yeast
- 15 grams olive oil
- 395 ml warm water
- 12 grams fine salt
- 50 ml warm water
- 3 handfuls preferred seeds, (e.g., pumpkin, sunflower, and poppy)
- as needed flour, for dusting
Instructions
- 1
In a large bowl, combine the strong bread flour, 395 ml of warm water, olive oil, and quick acting yeast. Mix with a spoon until just combined. The dough will be shaggy.
⏱️ 2 min
- 2
Cover the bowl tightly with cling film and place it in a warm spot to rest for 30 minutes.
⏱️ 30 min
- 3
While the dough is resting, dissolve the 12 grams of fine salt in 50 ml of warm water.
⏱️ 1 min
- 4
After 30 minutes, add the dissolved salt mixture and your preferred seeds to the dough. Mix again until all ingredients are well combined. You may need to use your hands to thoroughly incorporate the seeds.
⏱️ 5 min
- 5
Re-cover the bowl with cling film and let the dough rest in a warm place for another 2 to 4 hours, or until it has significantly risen.
⏱️ 240 min
- 6
Once risen, gently transfer the dough to a high-sided baking tray or loaf tin that has been lined with parchment paper. Aim for a tray no larger than 30x20cm. Don't worry if the dough appears very loose and wet.
⏱️ 1 min
- 7
Lightly sprinkle the top of the dough with a little flour.
⏱️ 1 min
- 8
Preheat your oven to 230°C (fan). If using a Dutch oven for a crispier crust, place it in the oven during preheating.
⏱️ 15 min•🌡️ 230
- 9
Bake the bread for 30 to 40 minutes, or until it is golden brown and sounds hollow when tapped on the bottom. If using a Dutch oven, carefully remove the lid for the last 10-15 minutes of baking to achieve a crispier crust.
⏱️ 35 min•🌡️ 230
- 10
Once baked, remove the bread from the baking paper and transfer it to a wire rack to cool completely before slicing.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Seeded No Knead Bread
- 525 grams strong bread flour
- 7 grams quick acting yeast
- 15 grams olive oil
- 395 ml warm water
- 12 grams fine salt
- 50 ml warm water
- 3 handfuls preferred seeds, (e.g., pumpkin, sunflower, and poppy)
- as needed flour, for dusting
Instructions
- 1
In a large bowl, combine the strong bread flour, 395 ml of warm water, olive oil, and quick acting yeast. Mix with a spoon until just combined. The dough will be shaggy.
⏱️ 2 min - 2
Cover the bowl tightly with cling film and place it in a warm spot to rest for 30 minutes.
⏱️ 30 min - 3
While the dough is resting, dissolve the 12 grams of fine salt in 50 ml of warm water.
⏱️ 1 min - 4
After 30 minutes, add the dissolved salt mixture and your preferred seeds to the dough. Mix again until all ingredients are well combined. You may need to use your hands to thoroughly incorporate the seeds.
⏱️ 5 min - 5
Re-cover the bowl with cling film and let the dough rest in a warm place for another 2 to 4 hours, or until it has significantly risen.
⏱️ 240 min - 6
Once risen, gently transfer the dough to a high-sided baking tray or loaf tin that has been lined with parchment paper. Aim for a tray no larger than 30x20cm. Don't worry if the dough appears very loose and wet.
⏱️ 1 min - 7
Lightly sprinkle the top of the dough with a little flour.
⏱️ 1 min - 8
Preheat your oven to 230°C (fan). If using a Dutch oven for a crispier crust, place it in the oven during preheating.
⏱️ 15 min•🌡️ 230 - 9
Bake the bread for 30 to 40 minutes, or until it is golden brown and sounds hollow when tapped on the bottom. If using a Dutch oven, carefully remove the lid for the last 10-15 minutes of baking to achieve a crispier crust.
⏱️ 35 min•🌡️ 230 - 10
Once baked, remove the bread from the baking paper and transfer it to a wire rack to cool completely before slicing.
⏱️ 5 min