. Breads ( Dutch - Oven No - Knead Multigrain Bread, Universal, Vegan )





 





 

Ingredients 


3 ¾ cups multigrain bread flour (or whole wheat flour)


1 ½ tsp salt (please see notes)     1 tsp active dry yeast


1 ½ cups warm water


Optional: Mixture of ½ tbsp of each: sunflower seeds, flax seeds, quinoa, chia seeds, sesame

 




Instructions


1.  In a large bowl mix the water, salt and yeast. Add the flour and mix well.  Do not scoop the flour out of its package. Instead, fill the measuring cup so that you will not get more than the amount needed for this recipe. How much water the flour will take varies greatly depending on the flour variety. I used 1 ½ cups but you may need a little less or more.  The dough should be soft enough to stick to your hands but thick enough to allow handling. If too thin, add a little bit more flour.


2.  Cover the bowl with plastic wrap and set aside at room temperature for 12-16 hours. Do not disturb the rising dough.


3.  Adjust the oven to 450 degrees F (230 degrees C). Place a covered dutch-oven (or any oven-proof pot and lid) into the oven as you turn on the heat.


4.  Placing a bowl of ice water in the oven will help you get a better crust but it is optional.


5.  Wet your hands with water or oil (the dough will be very sticky) and stretch the dough and fold it. 


6.  You may rest the dough until the oven reaches the right temperature.


8.  When the oven reaches the desired temperature take the pot out of the oven and uncover.


9.  Place the dough into the dutch-oven. Shape it (be careful not to burn your hands).


10.  Sprinkle with mixed seeds (if using). Gently press so that the seeds will stick to the dough. Cover the pot.


11.  Cook covered for 30 minutes. Uncover the pot and cook for 20 more minutes.

 

NOTES: If you use a multigrain flour mix, please check the box. If salt is in the ingredients list, do not use additional salt.

 


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