No-Knead Multigrain Seed Bread
2 large loaves
Bake for 45 minutes
- 1 3 to 4 litre Dutch oven or ovenproof enamel or cast iron pot with lid (see Chef's tip on how to bake in a cast iron skillet)
- 1 tsp (3g) instant yeast
- 1/2 cup (95g) quinoa
- 1/2 cup (90g) steel cut oats
- 1/4 cup (40g) flax seeds
- 1/2 cup (38g) sunflower seeds
- 1/4 cup sesame seeds
- 3 1/2 cups (840 ml) water, divided
- 4 cups (480g) bread flour
- 2 cups (250g) whole wheat flour
- 1 cup (110g) rye flour
- Golden Yellow Sugar 1/4 cup (54g)
- 2 tsp (12g) salt
- Boil ½ cup (120 millilitres) of water. Place the quinoa, steel cut oats, flax seeds, sunflower seeds and sesame seeds in a bowl. Pour the boiled water over top and stir to combine. Cover bowl with plastic wrap and set aside for 1 hour.
- Heat remaining 3 cups (720 milliliters) of water to 100˚F (38˚C).
- In a large bowl whisk together the bread flour, whole wheat flour, rye flour, Redpath® Golden Yellow Sugar, salt and yeast.
- Stir in the remaining 3 cups (720 milliliters) of water, followed by the soaked grain and seed mixture, until fully combined.
- Scrape dough into a large oiled bowl and cover with plastic wrap. Allow dough to rise at room temperature, until doubled; 14 to 18 hours.
- Split dough in half - each half will weigh roughly 1 kilogram (2.2 pounds).
- Dust a clean work surface liberally with flour. Using a bowl scraper, or a rubber spatula, scrape the dough onto the flour (at this point it will be quite wet).
- With floured hands, fold one piece of the dough into thirds by gently pulling one side of the dough up and over into the centre, then pulling the other side up and over the first fold. Repeat folding the dough into thirds again, this time folding the top third over the centre and the bottom third over the first fold.
- Turn dough over and form into a round by gently smoothing the dough towards the underside with cupped hands.
- Repeat folding and rounding with the other half of the dough.
- Place doughs back in oiled bowls, cover, and let rise; 45 minutes.
- Repeat previous steps for folding dough into thirds and rounding.
- Place each round of dough on a piece of greased parchment paper, shaped like a square, measuring 16 inches (40.5 centimeters). Pick up the parchment with the dough on top and place back in oiled bowls, cover, and let rise; 45 minutes.
- Preheat oven to 450˚F (230˚C). Thirty minutes prior to the bread baking, place the Dutch oven (with lid) on the centre rack of the oven - this will preheat it.
- When dough is ready to be baked score 3 lines, about ¼ inch (0.5 centimetre) deep, into the top of the loaf with a sharp serrated knife.
- Carefully remove the heated Dutch oven and lift the dough on the parchment into the bottom of the dish. Cover and bake for 25 minutes.
- Remove the lid and bake another 15 minutes, or until bread is golden brown. A thermometer inserted in the centre will read 200˚F (93˚C) when the bread is fully cooked.
- Let cool in the dish for 5 minutes, then remove parchment and bread (return the Dutch oven to the oven for 15 minutes to preheat for baking the second loaf). Peel away the parchment and allow bread to cool completely.
- This bread can also be baked in a cast iron skillet. Preheat oven to 425˚F (220˚C). Place a metal cake tin in the bottom of the oven along with the skillet to preheat in oven for 30 minutes before bread is to be baked. Boil a kettle of water. Place the bread with the parchment into the skillet and pour a few cups of boiled water into the cake pan. Bake for 45 minutes or until golden brown and instant read thermometer inserted in the centre reads 200˚F (93˚C) when the bread is fully cooked.