Ever since I discovered how easy it is to make a great loaf of bread in a hot dutch oven (no dutch oven jokes, please) I’ve been unable to stop. First there was whole wheat, then there was carrot bread, and now this. When my mom and I made the whole wheat version a few weeks ago, my dad suggested that it could be improved upon with the addition of seeds – he’s a huge fan of Whole Foods’ Seeduction bread as well as its counterpart at the local co-op. My mom and I agreed with him that a seeded version would be good, but not every loaf of bread needs seeds to be great. Seeded bread has its place in the world just as whole wheat or carrot bread have their place.
A few days ago, and somewhat inspired by my dad’s suggestion, no-knead seeded bread became a reality in my kitchen. I have a copy of Jim Lahey’s My Bread in the mail, and while anxiously awaiting its arrival I’ve been searching for other bread recipes to try. I have a long list of bookmarked food blogs, some that I check every day and some that I check periodically. Breadtopia is in the latter group, but it may be edging its way into the former thanks to its several variations on no-knead bread. I was initially set on making a steel-cut oats loaf, but since I already had some quinoa out to cook for dinner I opted for the seeded sour. A couple of slices of this bread stuffed with a bunch of cheese and grilled in a hot pan would make my dad very, very happy.
The seeds called for in the original recipe are quinoa, millet, amaranth, and poppy seeds, as well as fennel, anise, and sesame for topping. Of that group I only had quinoa and poppy seeds, although I could have sworn I had sesame seeds left over from making bagels. Instead of running out to buy the seeds I was missing, I improvised. I increased the amount of quinoa and poppy seeds and added flax seeds, and instead of topping the loaf with more seeds I used wheat bran. I just now realized that I have a bunch of sunflower seeds, which would have been a great addition to the mix. Maybe next time.
Quinoa, Flax, & Poppy Seed Bread
Slightly adapted from Breadtopia
2 1/2 cups bread flour
1/2 cup whole wheat flour
1/4 cup rye flour*
1 1/2 tsp salt
1/4 tsp instant yeast
2 tbsp quinoa
1 1/2 tbsp flax seeds
1 1/2 tbsp poppy seeds
1 1/2 cups water
2 tbsp plain yogurt
Additional seeds, wheat bran, or flour for topping
*If you don’t have rye flour, I’m guessing you could substitute whole wheat flour.
Combine the flours, salt, yeast, and seeds in a large bowl.
Combine the yogurt and water, and add it to the flour and seeds. If it seems a little dry, add an additional tablespoon or two of water until the dough is slightly wet and sticky.
Cover the bowl tightly with plastic wrap, and let rise at room temperature for 12-18 hours.
Scrape the dough out of the bowl to a floured surface. With floured hands fold up the sides to create a seam.
Transfer the dough seam-side down to a kitchen towel liberally dusted with flour, seeds, or wheat bran, and sprinkle more of the topping over the dough. Loosely fold the towel over the dough, and let rise for an additional hour or two. With 30 minutes to go, preheat your oven to 425 with a dutch oven or covered pot inside.
Invert the dough into the preheated covered pot so the seam is on the top. Cover the pot, and bake for 30 minutes. Remove the lid and bake for another 15 minutes, or until the crust is dark brown, but not burnt.
Transfer to a rack to cool before slicing.
