No-Knead Bread with Grains and Seeds

Place the seeds and 1/4 cup grain of your choice in a blender and pulse to grind to a coarse meal.

Combine the ground seeds and grain blend with the remaining ingredients in a mixing bowl and stir to blend well. Transfer the dough to a second lightly oiled mixing bowl and cover with plastic wrap. Allow the dough 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 it generously with flour and/or cornmeal.

Remove the dough sponge from the bowl to a floured work surface with a rubber spatula and fold it over on itself a few times. Let the dough rest 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 the dough 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. Allow the dough to continue to rise for 30 minutes more while the pot heats.

Transfer the dough from the towel to the pot and cover with the lid. Reduce heat to 450° F. Bake for 30 minutes. Remove the lid and bake 15 to 20 minutes more or until the crust is deep golden brown. Allow to rest for 20 minutes before cutting.