No-Knead Nut & Grain Loaf

Sliced. The nuts & grains fill the bread.

Another experiment using the basic no knead fast rise bread recipe.

No-Knead Nut & Grain Loaf

Allow 4 ½ hours total.

10 minutes prep

3 ½ hours rise time divided to allow for rise and shaping and second rise.

Bake time of 45 minutes.

Mix together

3 cups bread flour 

2 teaspoons Yeast 

1 cup old-fashioned whole rolled oats

1/4 cup unsalted pumpkin seeds (alternates include pecans, walnuts, or sunflower seeds) I had pumpkin seeds.

1 TBSP Brown Flax seeds 

1 TBSP Golden Flax Seeds

2 TBSP Brown Sesame seeds

2 TBSP White Sesame Seeds

1 1/2 teaspoons kosher salt

I happen to have these varieties of flax and sesame seeds on hand. If you only have one of each then make it 6 TBSP of seeds, opting to use larger seeds in higher porportion. Other options are chia seed and poppy seed. Perhaps an everything bagel mix would work but the onion, it may overpower the flavor so halve the quantity.

Add in

1 and 3/4 cups warmest tap water to one side of the flour and 

2 Tablespoons honey aiming for the water. It will help the honey mix in better if added into the water.

Mix well, dragging the dough into a ball. Scrap the sides of the bowl and add into the dough ball. Leave no dry parts. You are mixing, not kneading. It is sticky and kneading is not needed. A spatula helped me get everything from the sides but a large, strong fork worked well to mix the bulky dough.

Hot from the Dutch oven, cradled in parchment paper

Cover. I use saran wrap. This helps it double in size more quickly IMO. A fitted plate or lid will work.

Let rise 2 hours.

Flour a surface floured first with a scattering of bread flour, then some flax seeds, sesame seeds, pumpkin seeds, and rolled oats.

Turn the dough onto the surface. Use a fork to gather the dough into a ball and lift onto the plate. Use a spatula to scrape the sides of leftover dough and seeds and grains. Place this on top of the dough ball. 

I hate cleaning the counter tops of dough residue so I use a large pizza pan which corrals the flour nicely. It makes for an easier clean up.

Coat all sides of the dough. Don’t knead it. Just turn the dough until all sides are covered.

Gently gather into a ball. 

Place on parchment paper and place into a bowl. You want to use a bowl which will force the rise upward so don’t use one that’s too big. A large bowl will let the dough spread out too much.

Sift remaining flour from the surface, keeping the seeds and oats to add on top of the loaf.

Let rise 1 hour.

Place covered Dutch oven in a cold oven and preheat to 450 F.

Let dough rise 30 minutes more as the oven and pot heats up.

Carefully remove lid of the hot pot. Lift the parchment paper and dough from the bowl and place into the Dutch oven. 

Cover with lid and bake for 30 minutes.

Remove the lid and bake another 12-15 minutes.