Seeded No-Knead Loaf
This hands-free, no-knead loaf delivers artisan results with a tangy flavor and a perfectly crisp crust. Inspired by the famous method that yields a sourdough-like texture overnight, this version is packed with a nutritious seed mix and is entirely vegan. Simply mix the dough the day before for a rustic, bakery-quality loaf at home.
Instructions
- 1
At least 12 hours before baking, combine white bread flour (350 g), wholewheat bread flour (175 g), active dry yeast (0.25 tsp), sea salt (0.5 tbsp) and mixed seeds (75 g) in a large mixing bowl, making a well in the centre. Stir maple syrup (2 tbsp) into warm water (350 ml), then pour into the bowl. Mix with a wooden spoon into a sticky, shaggy dough. Cover and leave overnight.
- 2
The next day, scrape the bubbly dough onto a floured surface and fold over once or twice. Cover with the upturned bowl and leave to rest for minutes (15).
- 3
Dust a square of baking paper with flour. Shape the dough into a round, lift onto the paper, and cover with the bowl or a clean cloth. Leave to prove for minutes (120) until doubled in size.
- 4
About 30 minutes before the end of proving, place an ovenproof casserole and its lid in the oven and preheat to 220°C (200°C fan). Score the top of the loaf with a sharp knife, then lift it into the hot dish using the paper. Replace the lid.
- 5
Bake for minutes (30) covered, then remove the lid and bake for a further minutes (20) until browned and crisp. Cool on a wire rack before slicing.
Nutrition Facts
Per portion