MULTISEED NO-KNEAD BREAD

Based on the world-famous no-knead bread recipe, this multiseed version is equally easy to prepare and is perfect for breakfast.

INGREDIENTS

• 2 1/2 cups (300g) all-purpose flour
• 1/4 cup (30g) whole wheat flour
• 1/4 cup (25g) old-fashioned rolled oats + 1 Tablespoon for sprinkling on top
• 2 Tablespoons pumpkin seeds + 1 Tablespoon for sprinkling on top
• 2 Tablespoons sesame seeds + 1 Tablespoon for sprinkling on top
• 1 Tablespoon flaxseeds + 1 Tablespoon for sprinkling on top (optional)
• 1 Tablespoon poppy seeds + 1 Tablespoon for sprinkling on top (optional)
• 1½ teaspoon salt
• ½ teaspoon instant yeast
• 1½ cups (360 ml) room temperature water
• Caution: the scale button does not work for values in parenthesis.

INSTRUCTIONS

1. In a large mixing bowl, whisk the flours, salt, yeast, and seeds together until mixed. Stir in the water until a chunky, thick dough forms. If needed, add a few more teaspoons of water, just enough to get the dough barely wet throughout. Cover the mixing bowl with a cloth or plastic wrap and let it rest overnight (about 12 hours) at room temperature.
2. In the morning, preheat the oven to 450°F (230°C) and place a 4 to 6-quart heavy covered pot (cast iron, enamel or ceramic) inside, until you reach the desired temperature, or ideally for 30 minutes.*

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