No-Knead Harvest Bread Recipe

Name: No-Knead Harvest Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup whole wheat flour; 1/2 cup cornmeal; 1/2 cup assorted seeds, such as sesame seeds, flaxseed, sunflower kernels; poppy seeds, divided; 1-3/4 teaspoons salt; 1/4 teaspoon active dry yeast; 3 cups bread flour, divided; 2-1/4 cups cool water (55u00b0 to 65u00b0); 2 tablespoons molasses; Additional cornmeal

Servings: persons

1/2 cup whole wheat flour
1/2 cup cornmeal
1/2 cup assorted seeds, such as sesame seeds, flaxseed, sunflower kernels
poppy seeds, divided
1-3/4 teaspoons salt
1/4 teaspoon active dry yeast
3 cups bread flour, divided
2-1/4 cups cool water (55u00b0 to 65u00b0)
2 tablespoons molasses
Additional cornmeal

1
In a large bowl, combine the whole wheat flour, cornmeal, 1/3 cup seeds, salt, yeast and 2-1/2 cups bread flour. Stir in water and molasses until blended; dough will be wet and sticky.
2
Cover with plastic wrap and let stand at room temperature until more than doubled in size and bubbles are present on surface, 12 to 18 hours. Stir in remaining bread flour.
3
Grease a
4
and sprinkle well with additional cornmeal; turn dough onto prepared pan. Gently shape with a spatula into a 9-in. round loaf. Cover and let rise at room temperature for 2 hours or until dough holds an indentation when gently pressed (loaf will slightly increase in size).
5
Arrange one oven rack at lowest rack setting; place second rack in middle of oven. Place an oven-safe skillet on bottom oven rack; preheat oven and skillet to 475u00b0. Meanwhile, in a small saucepan, bring 2 cups water to a boil.
6
Gently press remaining seeds onto top of loaf. Wearing oven mitts, place bread on top rack. Pull bottom rack out by 6-8 in.; add boiling water to skillet. (Work quickly and carefully, pouring water away from you. Don't worry if some water is left in the saucepan.) Carefully slide bottom rack back into place; quickly close door to trap steam in oven.
7
Reduce heat to 425u00b0; bake for 10 minutes. Remove skillet from oven; bake bread 20-25 minutes longer or until deep golden brown and bread sounds hollow when center is tapped. Cool on a wire rack.

577

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup whole wheat flour, 1/2 cup cornmeal, 1/2 cup assorted seeds, such as sesame seeds, flaxseed, sunflower kernels, poppy seeds, divided, and more.

Yes, No-Knead Harvest Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

No-Knead Harvest Bread

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