No Knead Seeded Bread

Servings: 1 loaf | Amount Per Serving: 1 slice

• Prep Time: 15min
• Rest Time: 4hrs 30min
• Cook Time: 30-40min
• Total Time: 5hrs 30min

Ingredients

• 1) 525g strong bread flour
• 2) 7g quick acting yeast
• 3) 15g olive oil (or 1 tablespoon)
• 4) 395ml warm water
• 5) 12g fine salt
• 6) 50ml warm water
• 7) 3 handfuls of your preferred seeds (sunflower, poppy, pumpkin,etc.)

Steps

• 1) Mix your flour, olive oil, 395ml warm water and yeast together in a bowl.
• 2) Cover with cling film and leave to rest in a warm place for 30 minutes.
• 3) Dissolve 12g fine salt in 50ml warm water and add to the dough along with your seeds and mix again until combined.
  You might need to use your hands to mix the seeds in well.
• 4) Leave to rest for 2-4 hours in a warm place.
• 5) Once risen, transfer the dough to a lined high sided baking tray or loaf tin. Try and use a tray that is no bigger than 30x20cm.
  Don’t worry if the dough is very loose and wet. Sprinkle with a little flour.
• 6) Before cooking, pre-heat your oven to 220C (fan).
• 7) Put in oven for 30-40 minutes until the bread is baked and golden brown (and sounds hollow when tapped underneath).
• 8) Remove paper, and put on a wire rack to cool.

Notes

• 1) To speed up the rising process, place a hot, humid cloth over the cling film and place a plate on top.
• 2) If the dough hasn't risen within half an hour, let it be, it will rise over the next few hours.
• 3) For an extra crunch, preheat the oven with the dutch oven inside.
  Then, add several ice cubes to the dutch oven before transferring the dough to the pot and into the oven.
• 4) Uncover the dutch oven for the last 10 minutes to toast the top of the bread.