This no-knead recipe is simple to do and impossible not to love.
The gorgeous seeds make the best crust, in my opinion, and provide an earthy, nutty flavor that nothing else can. Also, let's just appreciate the beauty of this bread--looks like it was purchased at a nice bakery. Tastes like it too.
You'll recognize this recipe as similar to my other no-knead bread recipes, but with the addition of the seed blend and a combo of milk and water instead of just straight water. You can use all water if you want the bread to be dairy-free, no problem. (The milk gives the tiniest added sweetness and paler color, which is nice.)
You can use any combination of seeds that you like.
Notes: Olive oil is extra-virgin.
SEEDED DUTCH OVEN BREAD
Ingredients: 3 1/4 cups all-purpose flour, 1 cup warm milk, 1/2 cup warm water, 1/2 tsp. rapid rise yeast (see below for active dry), 1 tbsp. sugar, 1 1/2 tsp. sea salt, 1 tbsp. pumpkin seeds, 1 tbsp. poppy seeds, 1 tbsp. chia seeds, one egg white, 1 tbsp. olive oil, and extra flour.
Makes one 8-inch round loaf.
1. Combine yeast, sugar, milk, and water in a large bowl and swish. "Bloom" the yeast mixture for 5-10 minutes until bubbly and fragrant.
2. Stir in the flour and salt; the dough will be "shaggy" and sticky. Cover and place in a warm spot to rise for 3 hours.
3. When you check it, it will be expanded, with active bubbles all over. Flour your hands very well and on a surface. Gather the dough to "fall" out of the bowl onto the floured surface. Using your hands, make a basic ball shape; just gather the sides and wrap them underneath a few times. 4. Lay the bread ball onto a piece of parchment paper and move it back into the bowl. Cover with a towel for the second rise of 60 minutes. Preheat the oven to 450*F. 6. Oil the bottom of a dutch oven (or oven-proof vessel with a lid) and place the bread ball inside. Spread the surface of the bread with a little flour and brush it with egg white. Stir the seeds together, then sprinkle over the surface, pressing in gently to adhere.
7. Put the cover on the dutch oven and place it into the oven. Bake for 35 minutes. Remove the lid and bake for 10 minutes longer, until golden, crackly-topped, and hollow-sounding when you tap it. Cool it for 5 minutes before slicing.
If using active dry yeast, use 1/2 tsp. and follow step 1 in the same way-- after mixing your shaggy dough, cover and let rise for 10 hours (overnight). You will also not need to do the second rise in step 4.
For a GF version, use a measure-for-measure gluten-free flour that contains Xantham gum.