Recipe: No Knead Seeded Bread (using whole wheat flour and oats)

NO-KNEAD SEEDED BREAD

"Inspired by celebrated baker Jim Lahey's now-famous bread recipe, which first ran in the New York Times in 2006, this loaf develops its structure through a long, slow rise, without needing to knead. Like Lahey's bread, this loaf is baked in a Dutch oven to create a deeply browned crust. Whole-wheat flour; rolled oats, and a few handfuls of seeds are mixed into the dough and used to coat the outside of the loaf, so the bread is as healthy as it is flavorful."



3 cups plus 3 tablespoons whole-wheat flour
2 cups unbleached bread flour
1/2 cup old-fashioned rolled oats
2 tablespoons coarse salt
1 1/4 teaspoons rapid rise (instant) yeast (1/2 envelope)
1/4 cup plus 1 tablespoon hulled pumpkin seeds (pepitas), divided use
3 tablespoons flaxseeds, preferably golden, divided use
3 tablespoons poppy seeds, divided use
3 tablespoons sesame seeds, divided use
1/4 cup honey
2 1/2 cups cold water
Extra-virgin olive oil, for drizzling
1 large egg white, lightly beaten

In a large bowl. stir together 3 cups whole-wheat flour, bread flour. oats, salt, yeast, 1/4 cup pumpkin seeds, and 2 tablespoons each flax, poppy, and sesame seeds.

In a liquid measuring cup. whisk honey into the 2 1/2 cups cold water, then stir into flour mixture until completely incorporated. Drizzle a thin layer of oil over top of dough. Cover with plastic wrap, and refrigerate 2 hours; then let rise at room temperature 12 to 18 hours. (The longer it rises, the more flavor the bread will have.)

WHEN READY TO BAKE:
Coat inside of a large Dutch oven or lidded ovenproof pot with oil, and sprinkle evenly with 2 tablespoons whole-wheat flour.

Stir dough to deflate, then quickly form into a ball and place in pot. Sprinkle with remaining 1 tablespoon whole-wheat flour and rub it over the dough. Brush top with egg white and sprinkle with remaining 1 tablespoon each pumpkin, flax, Poppy, and sesame seeds. Cut an "X" in top of dough with a sharp knife. Cover and let rise in a warm spot until doubled in bulk, about 90 minutes.

Meanwhile, preheat oven to 475 degrees F with a rack in lower third.

Lightly sprinkle dough with water, cover pot and place in oven. Reduce oven temperature to 450 degrees F. Bake, rotating pot halfway through, until loaf is browned, about 45 minutes. Remove lid; bake 15 minutes more. Let cool in pot on a wire rack 15 minutes. then turn bread out on rack to cool completely. (Bread can be tightly wrapped and kept at room temperature up to 3 days.)

Makes one round loaf
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: A New Way to Bake From the Kitchens of Martha Stewart by Martha Stewart Living