Seeded No Knead Bread

No Knead Bread
As seen on Martha Bakes, March 16, 2016
Martha Stewart

Seeded No Knead Bread

Ingredients

• 3 cups plus 3 tablespoons whole-wheat flour
• 2 cups unbleached bread flour
• 1/2 cup old-fashioned rolled oats
• 2 tablespoons coarse salt
• 1 1/4 teaspoons quick-rising yeast
• 1/4 cup plus 1 tablespoon pumpkin seeds
• 3 tablespoons flaxseeds, preferably golden
• 3 tablespoons poppy seeds
• 3 tablespoons white sesame seeds
• 1/4 cup honey or sugar
• 2 1/2 cups cold water
• Extra-virgin olive oil, for drizzling and for pot
• 1 large egg white, lightly beaten

Directions

1. Stir together 3 cups whole-wheat flour, bread flour, oats, salt, yeast, 1/4 cup pumpkin seeds, and 2 tablespoons each flax, poppy, and sesame seeds in a large bowl. Whisk honey or sugar into water in measuring cup, then stir into flour mixture. Drizzle a thin layer of oil over top of dough, cover with plastic wrap, and refrigerate 2 hours, then let rise at room temperature 12 to 18 hours.
2. Coat inside of a large Dutch oven or ovenproof pot with oil and sprinkle evenly with 2 tablespoons whole-wheat flour. Stir dough to deflate, then quickly form into a ball and place in pot. Sprinkle with remaining 1 tablespoon whole-wheat flour and smooth into dough with your hands. Brush with egg white and sprinkle with remaining 1 tablespoon each pumpkin, flax, poppy, and sesame seeds. Cut an X in top of dough with a sharp knife. Cover; let rise in a warm spot until doubled in bulk, about 1 1/2 hours.
3. Preheat oven to 475 degrees with a rack in lower third. Lightly sprinkle top of dough with water, cover, and place in oven. Reduce oven heat to 450 degrees. Bake until browned, about 45 minutes. Remove lid; bake 15 minutes more. Let cool in pot on a wire rack 15 minutes, then turn bread out onto rack to cool completely. To store, wrap tightly in plastic and keep at room temperature up to three days.
4. Serving Tip:  Cut round loaf in half, then slice perpendicular to diameter for the perfect serving slice.  Serve with butter and a spot of apricot jam.