While I love eating the white and honey whole wheat breads I’ve post, I occasionally want something hardier. This seedy whole wheat is dense and filled with sunflower and flax seeds. It is by far my favorite bread for a peanut butter and jelly sandwich. There is nothing better than getting to the top of a hike and pulling out a PB&J made on this bread.
No-Knead Seedy Whole Wheat Bread
Prep Time: 10 minutes + rest time
Cook Time: 45 minutes
Yields: 1 loaf
2 cups whole wheat flour
2 cups all-purpose flour
2 teaspoon salt
1 teaspoon active dry yeast
2¼ cup water
⅓ cup sunflower seeds
⅓ cup flax seeds
In a large bowl, mix the flours, flax seeds, sunflower seed, salt and yeast together. Pour water into the bowl. Using a spatula or wooden spoon, mix until it is all incorporated. The dough should be sticky with no visible dry spots or flour. Cover the bowl with plastic wrap and let it sit on your counter for 12 to 18 hours. If it sits a little longer it’s not a big deal.
After your dough has risen, place your cast iron pot into a cold oven. Preheat the oven and the cast iron pot to 450°F. Preheating the pot ensures that the bread will not stick and will create a nice crust on the bottom.
While the pot and oven are preheating, flour your work surface and hands. With your floured hands, gently remove the dough from the bowl and roughly shape it into a ball. Remove the pot from oven and place the ball of dough into it. Put the lid on the pot and place it back in the oven.
Bake for 30 minutes with the lid on, after which, remove the lid and bake for another 15 minutes until golden brown. When the bread is done, remove it from the pot and allow it to cool on a wire rack. Allow the bread to full cool before placing it into a container.