No-Knead Bread with Grains and Seeds
Yield: 1 large round loaf (12 to 16 fat slices)
If you love good, crusty, artisanal bread, you will LOVE this recipe. This revolutionary technique of minimalist bread making was created by Jim Lahey, the owner of Sullivan Street Bakery in New York City, and brought to the world by New York Times columnist Mark Bittman. In this variation, I have gathered whole grains and seeds from the bulk department and added them to the dough to create a hearty, chewy, fabulous loaf of bread!
- 2 tablespoons flax seeds Add to list
- 2 tablespoons sunflower seeds Add to list
- 2 tablespoons pumpkin seeds Add to list
- 1/4 cup quinoa, farro, spelt or your favorite grain Add to list
- 4 cups unbleached organic 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 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.
Recipe by, PCC Cooks instructor
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.
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