This recipe is my simplified, seedier version (with weights added so there's no need for measuring cups) of Portland baker and food writer Ellen Jackson's Multigrain No-Knead Bread. It produces a moist, open-crumbed multigrain bread that I crave for breakfast or for a simple tartine with goat cheese and tomato jam. This loaf stays fresh and moist for several days.
Keyword multigrain bread
Prep Time 20minutes
Cook Time 50minutes
Rising time 12hours
Servings 1round loaf
Author Lynne Curry
2cups (16 ounces/454 grams)lukewarm water
1/2teaspoon (2 grams)active dry or instant yeast
2tablespoons (1.5 ounces/42 grams)honeybrown rice syrup or molasses
2cups (8.5 ounces/240 grams)all-purpose flour
1cup (4 ounces/113 grams)whole-wheat flour
1cup (3.75 ounces/106 grams)rye flour
1tablespoon (18 grams)fine sea salt
1/2cup (2.5 ounces/71 grams)raw sesame seeds
1/4cup (1.25 ounces/35 grams)raw sunflower seeds
1/4cup (1.25 ounces/35 grams)brown or gold flaxseeds
1/4cup (1 ounce/28 grams)pumpkin seeds, plus additional for sprinkling on topoptional
1/4cup (1.5 ounces/43 grams)multigrain cereal, plus additional for coating bowlsuch as Bob's Red Mill 8-grain cereal
Stir the water, yeast, honey, all-purpose, whole-wheat and rye flours, salt, sesame seeds, sunflower seeds, pumpkin seeds, flax seeds and multigrain cereal together in a large bowl with a rubber spatula to form a sticky, lumpy dough. Cover the bowl with plastic wrap and leave to ferment and rise at room temperature for at least 12 and up to 20 hours. It will rise and look very bubbly.
Dust the counter lightly with flour and scrape the dough out onto it. Flour your hands and fold the dough in thirds like a letter, flip it over and let it rest on the counter for about 15 minutes.
Meanwhile, line a large bowl or colander with a linen kitchen towel and sprinkle it thickly flour all the way up the sides along with the multigrain cereal. Sprinkle a handful of additional pumpkin seeds in the bowl for decoration, if desired.
Dust your hands with flour and scoop up the dough, using a bench scraper to tuck the edges under to form a ball. Flip it over, smooth side down into the prepared bowl. Cover the dough with a towel or plastic wrap and let it rise in a warm place (70-75 degrees F) for 1 1/2 hours.
About 30 minutes in advance of baking, center the oven rack and place a 6-8-quart cast-iron or enamel casserole with a lid. Preheat the oven to 500°F.
When the loaf feels pillowy, remove the hot casserole from the oven onto a hot pad. Carefully lift off the lid and set it nearby. Lift the dough in the towel from the colander and in one smooth motion, flip the dough seam side down into the hot pot, holding back the towel. use a razor blade or serrated knife to slash the top of the dough in an arc along one side. Use potholders to put on the lid and slip it into the oven.
Reduce the heat to 450°F and set the timer for 25 minutes. Remove the lid and bake the loaf uncovered until it is darkly browned, about 25 minutes more. Transfer the loaf to a cooling rack and leave it to cool for at least 1 hour before slicing.