Description
This Seeded Multigrain Bread recipe is a no-knead, easy-to-make loaf that combines bread flour, whole wheat flour, oats, and nutrient-rich seeds for a hearty and wholesome bread. With a long, slow rise for enhanced flavor and a crispy crust achieved via baking in a Dutch oven or with steam, this bread is perfect for sandwiches or enjoying on its own.
Ingredients
Dry Ingredients
- 240 grams (2 cups) bread flour
- 120 grams (1 cup) whole wheat flour
- 80 grams (1 cup) rolled oats
- 24 grams (2 tbsp) brown sugar
- 5-10 grams (¾-1½ tsp) salt
- ½-1 tsp instant yeast
Seeds
- 3 tbsp pumpkin seeds
- 3 tbsp sunflower seeds
- 2 tbsp sesame seeds
Liquid
- 370 ml water
Instructions
- Prep dough: In a large mixing bowl, whisk together bread flour, whole wheat flour, rolled oats, brown sugar, salt, and instant yeast. Mix in the pumpkin seeds, sunflower seeds, and sesame seeds. Pour in the water and stir with a large spoon or spatula until a thick dough forms. Ensure your mixing bowl is large enough to accommodate the dough doubling in size during fermentation.
- First Rise: Cover the mixing bowl and leave it on the counter at room temperature for 1½ hours to begin fermentation, then transfer the dough to the refrigerator for 12-18 hours. The dough should be loose, doubled in size, and full of air bubbles. Alternatively, you can perform the entire first rise at room temperature for approximately 6-8 hours.
- Shape: Lightly flour a large surface and turn the dough out onto it. Using a bench scraper or rubber spatula, gently pull the corners of the dough toward the center to form a ball. The dough will be sticky, so avoid handling with bare hands if possible; if needed, dust the dough and your hands generously with flour to prevent sticking.
- Second Rise: Place the shaped dough on a large sheet of parchment paper. Cover and let it rest at room temperature for 30 minutes if the first rise was at room temperature, or for 1 hour if the dough was refrigerated during the first rise.
- Preheat Oven: Preheat your oven to 425°F (220°C). If using a Dutch oven, place it in the oven to preheat for 20-30 minutes before baking.
- Baking with Dutch Oven: Once the dough has rested and oven is preheated, gently score the top of the dough about ½ inch deep with a slash or an X to allow expansion. Carefully remove the hot Dutch oven from the oven, place the parchment paper and dough inside, cover with the lid, and return to the oven. Bake for 30 minutes covered, then remove the lid and bake for an additional 10 minutes or until the bread is golden brown and cooked through.
- Baking without Dutch Oven: Score the dough as described above. Place the dough with the parchment paper on a baking sheet and transfer it to the preheated oven. Place a metal baking pan on the bottom oven rack and pour 4 cups of just-boiled water into it to create steam. Bake for 30 minutes, then remove the steam pan and continue baking for another 10 minutes until the crust is crisp and the bread is fully baked. If the crust browns too quickly, tent with foil to prevent burning.
Notes
- Using a Dutch oven helps create a steamy environment for a crisp crust but is not mandatory—steam can be created by adding boiled water in a pan on the oven bottom.
- Dough is very sticky; flour your hands and work surface to manage it better while shaping.
- You can adjust the amount of salt and yeast according to your taste and rising conditions.
- Allowing the dough to ferment slowly in the fridge enhances flavor development.
- Scoring the dough helps control expansion and gives an appealing crust pattern.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Western
