Tim and I both agree that this is the best batch of no knead bread ever to emerge from our oven. It’s a perfect balance of sunflower seeds, flax seeds, white and whole wheat flour. The nuttiness of the seeds and whole wheat is buttery and wonderful. The white flour gives the bread a spongy lightness. But everything really comes together with the crust. I coat the entire dough ball in olive oil (a delicious trick I discovered accidentally and is much more effective than Jim Lahey’s cornmeal technique) then sprinkle on a generous dose of sesame seeds.
Seeded Whole Wheat No Knead Bread
300g white flour
170g whole wheat flour
1/4 cup sunflower seeds
1/4 cup flax seeds
1/4 teaspoon instant yeast
- In a large bowl combine flour, seeds, yeast and salt. Add 350 grams of water and stir. Add more water a little bit at a time and stir until the dough has the consistency of a shaggy ball. Cover the bowl with plastic wrap. Let the dough rest in a warm place for at least 12 hours, preferably closer to 24. The dough is ready when it’s about double in size and spotted with big bubbles.
- Give the counter top and your hands a generous sprinkle of flour. Turn the dough onto the counter. Pull the dough at either end to form a strip. Fold this strip into thirds (like a business letter). Give the dough a quarter turn and fold in thirds again. I’ll refer to these folds as “seams”, i.e., “right now your dough is on the counter, seam side up.” Cover with plastic wrap and let rest about 15 minutes.
- Oil a large bowl with olive oil. Lightly dust the dough ball with flour and put it into the bowl seam side down. Sprinkle the top with sesame seeds. Cover with the plastic wrap and let sit for 2-3 hours. The dough is ready when it has more than doubled in size.
- Preheat the oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When the dough is ready, remove the HOT pot and pour in a bit of olive oil. Swirl it around so that oil covers the entire inside of the pot. Now, take the bowl containing the dough and quickly turn it upside down over the pot so that the dough falls in seam side up. Cover the pot with a lid and bake for 40 minutes. Then remove the lid and bake another 5 or so minutes, until the loaf is browned and the sesame seeds are toasted. Cool on a rack at least 45 minutes before slicing.