As part of my mission to create less waste, I’ve been making bread once or twice a month. I recently bought package-free local wholewheat flour from our bulk food shop, and my yeast comes in a metal tin. This no knead seeded crusty bread is made in a Dutch oven (Le Creuset pot) and, while it requires advance preparation, it’s super easy to make!
I mix my dough on a Saturday night (it only takes 2 minutes), and then I preheat the pot in the morning and 45 minutes later we have fresh bread for breakfast!
This saves us from buying packaged bread, and it also encourages me to make soup for an evening meal to use up leftover veggies. The dough has no preservatives or sugar, so it’s a healthier option than processed bread.
This loaf has a lovely crust owing to it being baked in a preheated Dutch oven. The texture is spongy and tastes slightly of sourdough. I make mine with seeds, but I’ve also added garlic granules. I’ve got two similar recipes for no knead bread: Mediterranean Cheese Bread – ‘no knead’ and Cinnamon Raisin Dutch Oven Bread.
If you’ve got a Dutch oven, try this recipe!
- 2 cups all purpose flour
- 3/4 cup wholewheat flour
- 1/4 cup Red River Cereal (alternatively, you can add flaxseed)
- 2 tbsp. oats + extra for sprinkling
- 1 tbsp. pumpkin seeds (or sunflower)
- 1 tbsp. sesame seeds + extra for sprinkling
- 1/2 tsp. dry active yeast
- 1 1/2 tsp. salt
- 1 1/2 cups room temperature water
Combine the dry ingredients then add the water. Mix until the dough is incorporated ( I use my hands). Cover with a damp tea towel and leave in a warm location overnight (12 hours).
In the morning, preheat your oven to 200°C with the Le Creuset in the oven for 30 minutes. Remove the lid, and sprinkle some cornmeal (polenta) on the bottom of the pot.
Gently scrape the dough from the bowl and place in the bottom of the heated pot. Try to keep the round shape. Sprinkle some oats and sesame seeds on the top.
Cover and bake for 30 minutes. Remove the lid and bake for an additional 15 minutes to give the bread a golden crust. Let it sit 5 minutes, and then your crusty bread is ready to eat!
Keeps 3-4 days stored in a cloth bag in a bread bin.