No-Knead Three-Seed Bread

Name: No-Knead Three-Seed Bread
Prep time: 300 min
Cook time: 45 min
Total time: 345 min
Yield: 1
Cuisine: American
Ingredients: 3 ¼ cup Bread Flour (3.25 cups (416 g) unbleached bread or all-purpose flour); 1 ½ tsp Kosher Salt (1.5 teaspoons (5 grams) kosher salt); 1 ½ tsp Granulated Sugar (1.5 teaspoons (7 grams) sugar); 1 ½ tsp Instant Yeast (1.5 teaspoons (5 grams) instant yeast); ¼ cup Sunflower Seeds (¼ cup (40 g) sunflower seeds); ¼ cup Pumpkin Seeds (¼ cup (40 g) pumpkin seeds); ¼ cup Sesame Seeds (¼ cup (35 g) sesame seeds); 1 ½ cup Water (1.5 cups (340 grams) lukewarm water); 2 tbsp Extra Virgin Olive Oil (2 tablespoon extra-virgin olive oil, divided); 0 pieces Unsalted Butter (Softened unsalted butter, for greasing); ½ cup Seed (1/2 to 3/4 cup seeds, optional, for coating the pan: I mix another 1/4 cup each of sunflower, pumpkin, and sesame seeds — up to 0.75) — optional

No-Knead Three-Seed Bread - Bread (American)

345 minAmerican

Servings1

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Vegetarian
Pescatarian
Halal
Egg Free

Ingredients

For 1 serving

Bread Flour3 ¼ cup · 3.25 cups (416 g) unbleached bread or all-purpose flour
Kosher Salt1 ½ tsp · 1.5 teaspoons (5 grams) kosher salt
Granulated Sugar1 ½ tsp · 1.5 teaspoons (7 grams) sugar
Instant Yeast1 ½ tsp · 1.5 teaspoons (5 grams) instant yeast
Sunflower Seeds¼ cup · ¼ cup (40 g) sunflower seeds
Pumpkin Seeds¼ cup · ¼ cup (40 g) pumpkin seeds
Sesame Seeds¼ cup · ¼ cup (35 g) sesame seeds
Water1 ½ cup · 1.5 cups (340 grams) lukewarm water
Extra Virgin Olive Oil2 tbsp · 2 tablespoon extra-virgin olive oil, divided
Unsalted Butter0 pieces · Softened unsalted butter, for greasing
Seed½ cup · 1/2 to 3/4 cup seeds, optional, for coating the pan: I mix another 1/4 cup each of sunflower, pumpkin, and sesame seeds — up to 0.75 · optional

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Steps

1In a large bowl, whisk together the flour, salt, sugar, and instant yeast. Add the seeds and whisk to combine. Add the water, followed by 1 tablespoon of the oil. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. You may have to knead briefly with your hands to get it to form a dough ball.
2Cover the bowl with a damp tea towel or a cloth bowl cover or plastic wrap and set aside in a warm spot to rise for 2 to 3 hours, until the dough has doubled in volume.
3Preheat the oven to 375ºF. Grease an 8.5- x 4.5-inch (or 9×5-inch) loaf pan generously with softened butter. Pour the remaining 3/4 cup seeds into the loaf pan, if using, and turn the pan so that the seeds coat the pan on all sides. Pour out the remaining seeds and set aside.
4When the dough has doubled, drizzle the tablespoon of olive oil over the top and use your hand to rub the oil over the surface to coat. Use your hand again to release the dough from the sides of the bowl, then flip the ball over so that the oil side is down. Roll the dough into a coil or into a loaf shape, then transfer to your prepared pan seam side down. Pour the reserved seeds over the top — you may not need all of them — then spread with your hand or shake the pan to distribute them.
5Let the dough rise on the countertop (preferably in a warm, draft-free spot) for 45 minutes to an hour or until the dough has risen significantly in the pan — it should be doming above the rim of the pan by about one inch. See photos for reference.
6Transfer the pan to the oven and bake for 45 minutes, or until the top is evenly browned. Remove the pan from the oven and turn the loaf out onto a cooling rack. Let the loaf cool for at least 30 minutes before slicing.