There’s something magical about waking up to a dough that’s been quietly transforming overnight—especially when it promises a crusty, golden loaf packed with wholesome grains and seeds. This week, I dove into the world of no-knead artisan bread, and let me tell you: it was a delicious triumph.
🌙 The Night Before: Mixing Magic
I started with a simple ritual—no stand mixer, no kneading, just a bowl and a Danish dough whisk. Into the bowl went a hearty blend of flours, grains, and seeds (minus the pumpkin seeds, which had a special role to play later). I added water and stirred until a shaggy dough formed. It looked rustic, imperfect, and absolutely right.
Covered with plastic wrap, the dough sat on my counter overnight, slowly developing flavor and structure while I slept. No fuss, no stress—just time doing its quiet work.
🌅 Morning Ritual: Shaping the Loaf
The next morning, I preheated my oven to 450°F with the Dutch oven inside, ready to become a bread-baking chamber. I lightly floured my pastry mat and gently folded the dough, shaping it into a log that would nestle perfectly into the Dutch oven.
Then came the pumpkin seeds. I sprinkled them generously over a floured towel, placed the dough on top, and gave it a gentle turn so the seeds would stick. Covered again, the dough rested while the oven reached its fiery peak.
🔥 Into the Heat: Baking to Perfection
Once the oven was ready, I carefully transferred the dough into the hot Dutch oven. The lid went on, and for 30 minutes, the bread baked in its steamy cocoon. Then I removed the lid and let it finish uncovered—another 10 to 15 minutes until the crust turned a deep, golden brown with a satisfying crackle.
🕰️ The Hardest Part: Cooling
Patience is a virtue, especially when it comes to bread. I let the loaf cool for a full hour to set the crumb. The aroma was intoxicating, but the wait was worth it. When I finally sliced into it, the interior was tender and open, with seeds and grains speckled throughout like edible confetti.
🍞 Final Thoughts
This no-knead rustic bread is not merely a recipe—it’s a process, a tradition, a testament to the fact that great things require patience. Whether you’re an experienced baker or just exploring the realm of homemade bread, this technique is forgiving, rich in flavor, and profoundly rewarding.
Next time, I may try adding dried fruit or whole rye seeds. But for now, I’m relishing every crunchy, chewy morsel of this grainy creation.
Artisan Bread with Grains, Seed and Rustic Crust
Ingredients
- 1.5 cups cups (375g) bread flour
- 1.5 cups cup whole wheat flour (King Arthur)
- 1.5 tsp kosher salt
- 1/2 tsp instant dry yeast
- 1 tsp Diastatic malt (Amazon)
- 2 tbsp sunflower seeds
- 1/2 cup roasted pumpkin seeds (to cover)
- 1 tbsp flaxseeds
- 1 tbsp sesame seeds
- 1 tbsp chia seeds
- 1½ cups (360ml) lukewarm water
- 1 tsp honey or molasses for a hint of sweetness
A suitable 9×5 Inch Enameled Cast Iron Loaf Pan with Lid, which is a perfect Bread Baking Pan, can be bought here on Amazon
Diastatic Malt enhances the crust and Krume can be bought here on Amazon
Instructions
- Mix (Night Before): In a large bowl, stir together all dry ingredients (except pumpkin seeds).
- Add water and mix with Danish dough whisk until a shaggy dough forms. No kneading needed!
- Cover with plastic wrap or a lid and let sit at room temperature (overnight) on the counter 8–12 hours.
- Shape (Morning): Spray the inside of the Dutch oven with avocado or vegetable oil.
- Preheat oven to 450 F with Dutch oven inside.
- Lightly flour your pastry mat or counter, fold the dough and gently shape the dough into a log to fit your Dutch oven.
- Place flour towel on counter and sprinkle the Pumpkin seeds on top.
- Place shaped dough on the towel and turn, so pumpkin seeds will stick.
- Cover shaped dough inside the flour towel and let rest while the oven preheats.
- Preheat Oven: Place your Dutch oven (with lid) inside the oven and preheat to 450°F (230°C).
- Bake Covered: Carefully transfer dough into the hot Dutch oven. Cover and bake for 30 minutes.
- Bake Uncovered: Remove the lid and bake for 10–15 minutes more, until the crust is deep golden and crisp.
- Cool:Let cool at least 1 hour before slicing to set the crumb.
Notes
Next time, I might experiment with dried fruit and whole rye grains. But for now, I’m savoring every crunchy, chewy bite of this grainy masterpiece.
