Hearty Bread

Submitted by:  June Shockley
I saw this on Martha Bakes on PBS and it is fantastic.  Thanks Martha I LOVE YOU>

MARTHA sTEWART’S

NO KNEAD BREAD

·                         INGREDIENTS

·                         2 cups bread flour, plus more for work surface

·                         3 cups all purpose whole wheat flour

·                         ½ cup oats

·                         1 teaspoon  instant rapid dry yeast

·                         2 tablespoons coarse Kosher salt

·                         2 tablespoons sesame seeds

·                         2 tablespoons poppy seeds

·                         2 tablespoons flax seeds

·                         2 tablespoons “husked” pumpkin seeds

·                         ¼ cup sugar dissolved in 2 ½ cups cold water

·                         Olive oil, as needed

DIRECTIONS

ü    In a large bowl, combine dry ingredients.

ü    Dissolve sugar in water and add to dry mixture

ü    Stir all until blended; dough will be shaggy and sticky.

1.                       

ü    Coat a second large bowl with olive oil.

ü    Transfer dough to oiled bowl and cover bowl with plastic     wrap.

ü    Let dough rest at least 12 hours, but preferably up to 18 hours, in a room about 70 degrees in temperature.

ü    When surface is dotted with bubbles, dough is ready to be transferred to a lightly floured work surface.

2.                      

ü    Lightly flour work surface.

ü    Scrape down sides of bowl and place dough on lightly floured work surface.

ü    Fold the dough over on itself once or twice.  (do not knead)

ü    Lightly oil Dutch oven with olive oil and sprinkle a small amount of flour in bottom

ü    Place dough in bottom of Dutch oven and sprinkle top of dough with a small amount of flour.

ü     Brush top of dough with egg white and sprinkle with:               1 T. sesame seed, 1T. poppy seed, 1T. flax seed, 1T. pumpkin seed

ü     Using a sharp knife score an X in the top of dough.

ü    Cover Dutch oven and let rise a second time until it has more than doubled in size and does not readily spring back when poked with a finger, about 2 hours.

BAKING

ü    Mist the dough with water

ü    Preheat oven to 475 degree

ü    Place pan into oven and immediately reduce heat to 450 degrees and bake for about 45 minutes.

ü    UNCOVER, and bake for about 15 minutes more.  It should have a beautiful dark brown crust.

ü    Cool it in the pot.

ü    Remove and slice in half and then in additional slices.

ü    Serve warm with butter and jam

A great accompaniment to a hearty soup or salad, or just as a breakfast treat.

ENJOY