No-Knead Multigrain Seed Bread
There’s nothing quite like freshly baked bread. We loaded this loaf with a healthy dose of some of our favourite seeds: flax, sunflower, sesame - they’re all invited to the party! For a more rustic touch, you can also make this recipe in a cast iron pan. Cut yourself a slice, and feel good about it!
16-20 hours of resting time
- 3½ cups (840 ml) water, divided 3½ cups (840 ml) water, divided
- ½ cup (95 g) quinoa ½ cup (95 g) quinoa
- ½ cup (90 g) steel cut oats ½ cup (90 g) steel cut oats
- ¼ cup (40 g) flax seeds ¼ cup (40 g) flax seeds
- ½ cup (38 g) sunflower seeds ½ cup (38 g) sunflower seeds
- ¼ cup (37 g) sesame seeds ¼ cup (37 g) sesame seeds
- 4 cups (480 g) bread flour 4 cups (480 g) bread flour
- 2 cups (250 g) whole wheat flour 2 cups (250 g) whole wheat flour
- 1 cup (110 g) rye flour 1 cup (110 g) rye flour
- ¼ cup (54 g) Redpath® Golden Yellow Sugar ¼ cup (54 g) Redpath® Golden Yellow Sugar
- 2 tsp (12 g) salt 2 tsp (12 g) salt
- 1 tsp (3 g) instant yeast 1 tsp (3 g) instant yeast
- 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 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)
Instructions
Boil ½ cup (120 ml) 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 ml) 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 kg (2.2 lbs).
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 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.
.jpg/Earl_Grey_Scone_landscape_hero_web (1 of 1).jpg "A plate of scones, one with clotted cream and jam")
