No-Knead Seeded Morning Bread

By stancec44

Hearty but soft crumbed no-knead bread.

Read Megan Joy's high altitude conversions first, as this is for 8000'

Ingredients

• 3 3/4 cups water
• 3/4 teaspoon dry yeast
• 1 tablespoon maple syrup
• 3 teaspoons salt
• 6 cups (780 g) white spelt flour or whole wheat flour
• 1/2 cup flax seeds
• 1/2 cup sunflower seeds

Details

Servings 1
Adapted from highaltitudebakes.com

Preparation

Step 1

Place water, maple syrup, yeast, and salt in a large bowl and mix to combine.

Add the flour, flax seeds, and sunflower seeds and mix until a sticky dough forms. It will be very loose and gooey.

Place the dough in a clean bowl dusted with flour and cover with plastic wrap. Let the dough sit at room temperature for 2 hours

After 2 hours, move the dough to your refrigerator and let rise 8 hours or overnight
Preheat your oven to 425 F

Heat a large heavy-based cast iron pot and lid in the oven for 30 minutes or until very hot
Meanwhile, fold the sides of the dough towards the center of the bowl so it forms a ball shape
Carefully remove the pot from the oven and dust with flour

Slide the dough into the hot pan, and dust the top lightly with flour, if desired. Using kitchen scissors, cut the top of the loaf with four "x" marks. Cover with the lid and bake for 40-45 minutes.

Reduce the over temperature to 400 F and remove the lid. Bake, uncovered, for a further 20-30 minutes or until the bread sounds hollow when tapped and has a good dark golden brown color

Carefully tip the hot bread from the pan onto a cooling rack and serve warm