No Knead Seeded Bead
Makes 1 bread
Ingredients
420g bread flour + a little to dust
¼ tsp instant yeast
1 ¼ tsp salt
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
2 tbsp flax seeds
1 tbsp sesame seeds
380ml water (at blood temperature, 37ºC)
A mix of extra seeds to sprinkle the top
You will also need
Large mixing bowl
Parchment paper
Cast iron skillet/large metal baking tray/pizza stone
Bread lame or sharp knife
4-5 ice cubes
Method
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In a large bowl, mix the flour, yeast, salt and seeds.
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Add the water and mix until just combined. Don’t over mix as this will make your bread tough.
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Cover the bowl with clingfilm and leave to rest at room temperature for 12-16 hours. After resting, your dough should have risen and be quite sticky.
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Lightly dust a clean surface with some flour and tip the dough. Light flour your hands and shape your bread. To do this, fold the bread on itself once or twice. Then gently shape it into a ball. If the dough is very sticky, add a little more flour to your hands.
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Place the dough onto a piece of parchment paper and sprinkle the seeds on top. Gently press them down, taking care to keep your breads shape.
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Cover with an inverted bowl and leave to rest for 30 minutes.
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In the meanwhile, preheat your oven to 250ºC (fan mode) and place your cast iron skillet (or alternative) inside. You want to have a very hot surface to bake your bread in.
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Using a bread lame or a sharp knife, carefully slash the top of the loaf.
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Carefully remove the iron skillet, and place the bread loaf (with the parchment paper) on top. Place on the top shelf of the oven.
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Through your ice cubes onto the bottom of your oven and quickly close the door. This will create some steam in the oven and give your bread a nice crispy crust.
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Bake for 30/35 minutes. Your bread should be ready when it has a nice golden colour, doesn’t feel heavy for its size and sounds hollow when tapped on the bottom.
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Remove from the oven and place on a wire rack. Allow to cool completely before slicing.
