Ingredients

  • ¼ teaspoon dry yeast
  • 335 milliliters water, warm
  • 280.0 grams flour, all purpose
  • 140.0 grams wheat flour
  • 1 ½ teaspoons salt
  • 2 tablespoons flax seed
  • 2 tablespoons sesame seeds
  • 1 tablespoon poppy seeds
  • 1 tablespoon corn meal

Directions

1. Combine dry ingredients then add water so dough is sticky. Cover bowl with plastic wrap and let dough rest at least 8 hours, preferably 12-18 hours.
2. Lightly knead dough, adding flour as necessary, and shape into a ball. Generously coat cookie sheet, sideless, with cornmeal and put dough on sheet. Cover and let rest for 1/2 hour.
3. Put large cast iron, enamel, pyrex or ceramic baking dish with lid in oven then preheat oven to 450*F/230*C/GM8. Remove dish from oven and slide dough into it. Give dish a firm shake to settle dough, cover and bake for 30 minutes. Remove lid and bake another 15 minutes until loaf is browned. Remove bread from dish and cool on rack at least 1 hour before slicing.

Notes
Original makes 5 servings. Rescale back to 5 from 15.


MacGourmet downloadNo Knead, Dutch Oven Bread. To import, drag image to your MacGourmet recipe box.