Ingredients
Scale
- 1 ¾ cups warm water (105°F)
- 2 ¼ teaspoons active dry yeast (1 packet)
- 2 tablespoons honey or maple syrup
- ½ cup multigrain hot cereal mix (e.g., 10-grain)
- ¼ cup raw sunflower seeds
- 2 tablespoons golden or brown flaxseeds
- 2 tablespoons sesame seeds
- 1 ½ teaspoons fine-grain sea salt
- 2 cups bread flour
- 1 cup whole wheat flour
- Handful of rolled oats or additional seeds for topping (optional)
Instructions
- Whisk water, yeast, and honey together; let sit 2 minutes until bubbles appear.
- Add multigrain mix and seeds; stir and let sit 3–5 minutes to soften grains.
- Add salt, then flours; mix well to develop gluten.
- Cover and let dough rise 1 ½–2 hours until doubled.
- Preheat oven to 450°F. Optionally preheat Dutch oven.
- Shape dough into round/oval, place on floured parchment, optionally score and add oats/seeds on top.
- Transfer dough and parchment into Dutch oven; optionally add ice cubes for steam.
- Bake 40 minutes covered, then 10–15 minutes uncovered until golden brown.
- Cool at least 1 hour on wire rack before slicing. Store leftovers in airtight container up to 24 hours or freeze.
Notes
- Water temperature should be 100–115°F to activate yeast without killing it.
- Rapid or quick rise yeast can be used but monitor dough for overproofing.
- Warm environment helps faster rise; microwave a mug of water with dough in microwave or use oven light for heat.
- Adjust salt type and amount accordingly. Bread flour develops more gluten; add vital wheat gluten if using all-purpose flour.
- If yeast doesn’t bubble, let sit 10 minutes or try a fresh batch.
- Alternative to Dutch oven: use covered pot or steam-bake methods.
- Omit seeds if desired and add 2 tablespoons more multigrain cereal mix.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: No-Knead
- Cuisine: American
- Diet: Vegetarian