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5 Seed No-Knead Bread

Erin Pellegrin, RD, LDN
This is the best recipe! No kneading means we can all do it. This recipe truly takes the cake – or the loaf!
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Ingredients
  

  • 3 C All-purpose flour
  • 2 tbsp Hulled pumpkin seeds
  • 2 Tbsp Hulled sunflower seeds
  • 2 tsp Flax seeds
  • 2 tsp Sesame seeds
  • 2 tsp Chia seeds
  • 1 tsp Kosher salt
  • 3/4 tsp Active dry yeast
  • 1.5 C Warm water

Instructions
 

  • Measure 3 cups all-purpose flour, 2 tablespoons hulled pumpkin seeds, 2 tablespoons hulled sunflower seeds, 2 teaspoons flax seeds, 2 teaspoons sesame seeds, 2 teaspoons chia seeds, and 1 teaspoon kosher salt into a large bowl and stir to combine.
  • In a separate small bowl, mix the 1 ½ cups warm water with the ¾ teaspoon active dry yeast and allow yeast to dissolve.
  • Make a well in the flour mixture and add water + yeast mixture. Stir until a rough, shaggy dough forms. Cover the bowl and let the dough rise in a warm place until doubled in bulk and bubbly, 6 to 8 hours.
  • Lightly flour a piece of parchment paper and turn the dough out onto it. Fold the dough over onto itself 2 times. Flip the dough over and quickly shape it into a round ball. Sprinkle the dough with 1 tablespoon sunflower seeds and 1 tablespoon pumpkin seeds. Cover with a towel and let rise until nearly doubled in size, 1 to 1 1/2 hours. Bake as directed above.
  • About 30 minutes before the dough is ready, arrange a rack in the middle of the oven and remove any racks above it. Place a large Dutch oven and its lid on the rack and heat the oven to 450°F.
  • Remove the Dutch oven from the oven. Use the parchment paper as a sling and carefully transfer the loaf, still on the parchment, into the Dutch oven. If desired, slash or cut the top of the dough with kitchen shears or a sharp knife.
  • Cover the Dutch oven, place it back in the oven, and bake for 30 minutes. Uncover and bake until the top is browned, about 15 minutes more. Another way to know that the bread is ready is if an instant-read thermometer inserted into the top or side registers 210°F. Remove the Dutch oven from the oven and use the parchment paper to transfer the bread to a wire rack. Cool at least 15 minutes before slicing the bread.

Notes

Tip:
Store the bread wrapped in plastic wrap for up to 3 days at room temperature.