A No-Knead Seeded Sourdough Bread is a rustic and flavorful bread that perfectly combines the tanginess of sourdough with the crunchy texture of mixed seeds. Ideal for sandwiches, toast, or simply enjoyed with a pat of butter, this bread is not only easy to make but also requires minimal effort since there’s no kneading involved. With a long fermentation process, the flavors develop beautifully, resulting in a loaf that is crispy on the outside and airy on the inside. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is perfect for anyone wanting to create a delicious homemade bread.
Ingredients
To craft the perfect No-Knead Seeded Sourdough Bread, gather the following ingredients:
- 375g (3 cups) bread flour: The high protein content of bread flour is necessary for creating the gluten structure that gives the bread its chewy texture and robust crumb.
- 355ml (1 1/2 cups) lukewarm water: Adding lukewarm water activates the sourdough starter and encourages fermentation.
- 60g (1/4 cup) active sourdough starter: This is the natural leavening agent responsible for the sour flavor and airy texture. Make sure it’s bubbly and active.
- 6g (1 tsp) salt: Salt enhances the flavor of the bread and strengthens the dough’s structure.
- 35g (1/4 cup) mixed seeds (sesame, flax, poppy): A mix of seeds adds a delightful crunch and nutty flavor to the bread.
- Extra seeds for topping: To give the bread a beautiful finish and additional texture, sprinkle extra seeds on top before baking.
Instructions
Step 1: Prepare the Dough
Begin by combining the bread flour, lukewarm water, active sourdough starter, and salt in a large mixing bowl. Using a wooden spoon or your hands, mix the ingredients until a shaggy and sticky dough emerges. It’s essential to avoid overmixing at this stage; you want the mixture to have a rough and messy texture. This initial combination allows the flour to absorb the water and kickstart the fermentation process.
Step 2: First Fermentation
Once the dough is formed, cover the bowl with a clean kitchen towel or plastic wrap. Let it rest at room temperature (around 70°F or 21°C) for 12-18 hours. This slow fermentation period is crucial as the wild yeast and bacteria from the sourdough starter work their magic, developing flavor and creating the bread’s characteristic airy structure.
Step 3: Incorporate the Seeds
After the initial fermentation time has passed, gently fold in the mixed seeds into the dough. This step adds texture and nutrition while distributing delightful pockets of flavor throughout the loaf. You can mix up the seeds according to your preference, making this recipe versatile.
Step 4: Shape the Loaf
Turn the dough out onto a lightly floured surface and shape it into a round loaf. Use a gentle folding technique to create surface tension in the dough. This helps the loaf maintain its shape during baking. The goal is to handle the dough minimally to preserve the air bubbles formed during fermentation.
Step 5: Second Rise
Place the shaped loaf in a proofing basket or a bowl lined with a well-floured kitchen towel, seam side up. This second rise, known as proofing, will take 2-3 hours at room temperature. During this time, the dough will continue to rise and develop flavor.
Step 6: Preheat the Oven
About 30 minutes prior to baking, preheat your oven to 450°F (230°C) with a Dutch oven inside. The Dutch oven replicates a steamy bread-baking environment, contributing to a crispy crust and optimal oven spring.
Step 7: Prepare for Baking
When the dough is ready to bake, carefully turn it out onto a piece of parchment paper. With a sharp knife or bread lame, score the top of the loaf. Scoring allows the bread to expand during baking while providing an artistic touch. Generously sprinkle additional seeds on top for extra texture.
Step 8: Bake to Perfection
Slide the parchment paper with the dough into the preheated Dutch oven. Cover with the lid and bake for 30 minutes. This steamy environment helps develop a golden, crispy crust. After 30 minutes, remove the lid and bake for another 15-20 minutes until the bread is deeply golden brown and sounds hollow when tapped on the bottom.
Step 9: Cool and Enjoy
Once the bread is finished baking, transfer it to a wire rack to cool completely. This cooling period is vital, allowing the crumb to set and the flavors to develop fully while ensuring it slices cleanly. Once completely cooled, your No-Knead Seeded Sourdough Bread is ready to be sliced, toasted, or enjoyed on its own.
Cooking Tips
- Fermentation Time: Ensure your kitchen temperature is conducive for fermentation. Colder environments may require longer fermentation times.
- Optimal Hydration: Adjust the water content based on the flour’s absorption properties. If your dough seems too dry, you can always add a little more water.
- Seed Variations: Feel free to experiment with different seeds or add-ins, such as oats, pumpkin seeds, or sunflower seeds, to personalize your bread.
- Storage: Store your bread at room temperature in a bread box or wrapped in a kitchen towel to maintain its crust. For longer storage, freeze slices in a freezer bag and toast them directly from frozen.
Variations
- Herb-Infused: Add dried herbs such as rosemary, thyme, or oregano to the dough for a flavorful twist.
- New Grain Flavor: Incorporate whole wheat flour, rye flour, or spelt flour for a different flavor and nutritional profile.
- Cheese Lovers: Fold in shredded cheese (like cheddar or parmesan) along with the seeds for a rich, cheesy flavor.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour, but the texture may not be quite as chewy or airy compared to bread flour due to its lower protein content.
How can I tell if my sourdough starter is active?
An active sourdough starter should double in size within 4-6 hours of feeding and have a pleasant, tangy smell with bubbles throughout.
Can I refrigerate the dough during the fermentation process?
Yes, you can place the dough in the refrigerator after the first fermentation for up to 24 hours. This will slow down fermentation and enhance flavors.
What if I don’t have a Dutch oven?
You can use any oven-safe pot with a lid or bake the bread on a baking sheet, but the crust may not be as crispy without the steam retention of a Dutch oven.
How do I store leftover bread?
Store any leftover bread in an airtight container at room temperature for a few days. For extended shelf life, slice and freeze it.
Conclusion
This No-Knead Seeded Sourdough Bread recipe is perfect for both novice and experienced bakers looking to create a rustic and flavorful loaf with minimal effort. The method leverages natural fermentation, resulting in a bread that is flavorful, nutritious, and beautifully textured. Whether you’re enjoying it fresh with a drizzle of olive oil or making toast for breakfast, this recipe is sure to become a staple in your baking repertoire. Enjoy the process of baking and savoring this delightful homemade bread with family and friends!