No-Knead Bread with Grains and Seeds
Yield: 1 large round loaf (12 to 16 fat slices)
If you love good, crusty, artisanal bread, this recipe is for you. This minimalist bread baking technique was popularized by Jim Lahey, the owner of Sullivan Street Bakery in New York City, via Mark Bittman. This variation uses whole grains and seeds from the bulk department to create a hearty, chewy loaf.
- 2 tablespoons flax seeds Add to list
- 2 tablespoons sunflower seeds Add to list
- 2 tablespoons pumpkin seeds Add to list
- 1/4 cup whole grain quinoa, farro or spelt Add to list
- 4 cups wheat flour Add to list
- 2 1/4 cups water Add to list
- Scant 3/4 teaspoon yeast Add to list
- 1 tablespoon salt Add to list
Place seeds and whole grain in a blender and pulse to grind to a coarse meal.
Combine ground seeds and grain blend with all remaining ingredients in a mixing bowl and stir to blend well. Transfer dough to a second lightly oiled mixing bowl and cover with plastic wrap. Allow to rise for 12 to 18 hours at room temperature (68° F to 72° F).
Choose a clean tea towel that has a smooth surface (not terry cloth) and sprinkle generously with flour and/or cornmeal.
Transfer risen dough sponge from the bowl to a floured work surface with a rubber spatula and fold it over on itself a few times. Rest dough for a few minutes and form it into a ball. Place it, seam-side down, on the towel and wrap the towel loosely over it.
Let rise for 1 1/2 hours. Turn on your oven to 500° F and place a heavy braising pot with a lid (such as Lodge cast iron, Le Creuset or All Clad) in the oven to preheat. Let dough continue to rise for 30 minutes more while the pot heats.
Transfer dough from the towel to the pot and cover with the lid. Reduce heat to 450° F. Bake for 30 minutes. Remove lid and bake 15 to 20 minutes more, or until the crust is deep golden brown. Rest the hot loaf for 20 minutes before cutting.
Recipe by, PCC Chef
Source: Recipe adapted by PCC Chef Lynne Vea from Baking the Perfect Loaf of Bread at Home, Formula and Process created by Jim Lahey, owner of Sullivan Street Bakery
Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on February 9, 2013.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.