This recipe is perfect for the beginner bread maker and the seasoned bread baker looking to change things up. The dough rises overnight, so don't forget to plan ahead. This is the perfect recipe to experiment with so get creative and have fun!
Ingredients
4½ cups all-purpose flour
1 tablespoon kosher salt
½ teaspoon active dry yeast
2¼ cups lukewarm water
¼ cup plain yellow cornmeal, divided
Multi-Grain Topping
3 tablespoons roasted sunflower seeds
1 tablespoon rolled oats
1 tablespoon minced dried onion
1 tablespoon wheat bran
2 teaspoons coarse sea salt
1 teaspoon poppy seeds
1 teaspoon sesame seeds
1 teaspoon ground flax seeds
Instructions
In a large bowl, mix flour, salt, and yeast.
Add 2¼ cups of water.
Stir with your hand until a sticky dough forms.
Cover the bowl with plastic wrap and let rise overnight or up to 24 hours.
If using the multigrain topping, mix ingredients and place in a jar or bowl until ready.
Place dough on a heavily floured work surface and form it into a circle.
Sprinkle the dough with flour and cover with plastic wrap.
Let rise at room temperature for 2 hours.
Place a 4-6 quart Dutch oven in a cold oven.
Preheat oven to 500 degrees F.
Sprinkle the top of the dough with cornmeal.
Remove the VERY HOT Dutch oven and place on a hot pad next to your dough.
Using a large spatula, turn dough onto a flat surface.
Slide the dough from the flat surface into the dutch oven, cornmeal side down.
Using a spoon, position the dough in the pot making sure the bottom is covered.
Sprinkle the top of the dough with cornmeal or the multi-grain topping.
Cover and bake for 30 minutes.
Uncover and bake 15-20 minutes more.
Let cool completely before slicing.
P.S.
The prep time does not include the overnight rising.
Recipe adapted from the Bake From Scratch magazine.
Recipe by Sock Box 10 at https://sockbox10.com/recipes/no-knead-dutch-oven-bread/