No-Knead Harvest Bread

No-Knead Harvest Bread
No-Knead Harvest Bread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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? servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup whole wheat flour

  • 1/2

    cup cornmeal

  • 1/2

    cup assorted seeds, such as sesame seeds, flaxseeds, sunflower seeds, or poppy seeds, divided

  • 1 3/4

    tsp. salt

  • 1/4

    tsp. active dry yeast

  • 3

    cups bread flour, divided

  • 2 1/4

    cups of cool water (55-65 degrees F)

  • 2

    Tbsp. molasses

  • Additional cornmeal

Directions

1. In a large bowl, combine the whole wheat flour, cornmeal, 1/3 cup seeds, salt, yeast and 2 1/2 cups of the bread flour. Stir in the water and the molasses until blended; the dough will be wet and sticky. 2. Cover with hplastic wrap and let stand at room temperature until mor than doubled in size and bubbles are present on surface, 12 to 18 hours. 3. Stir in remaining bread flour. Cover again with plastic wrap; let rise 2 hours longer. 4. Lightly oil an oven-safe 5-qt. round Dutch oven; cover and place in oven. Preheat oven to 425 degrees F. Carefuly remove hot Dutch oven; sprinkle bottom with cornmeal. With a spatula, transfer dough to Dutch oven. Sprinkle with remaining seeds. Cover and bake for 20 minutes. 5. Uncover; bake 15-20 minutes longer or until deep golden brown and bread sounds hollow when center is tapped. Remove fromo pan to a wire rack. Bread may also be prepared in a clay bread baker; prepare the baker according to manufacturer's directions and proceed as directed.

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