No-Knead Seedy Bread
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Prep Time: 10 mins | Cook Time: 10-20.5 hours | Makes: 12-16 1/2-inch slices
Ingredients
1½ tsp active dry yeast
2 c warm water
1½ tsp salt
2 c whole wheat flour
2 c whole wheat pastry flour
¾ c raw, unsalted pumpkin seeds and sunflower seeds in any combination
Topping options: Avocado, Tomato slice, Roasted vegetables, Arugula, spinach, kale, Canned tuna, sardines, Hard-boiled egg, Nut butter, Ricotta, cottage, goat and other cheeses
Directions
In a deep glass or ceramic bowl, activate yeast by whisking with warm water for 1-2 minutes. Add remaining ingredients and mix with spatula. Cover bowl tightly with plastic wrap and set on counter for 8-18 hours.
Preheat oven to 450°F. Place Dutch oven, with lid, in oven for 30 minutes. Meanwhile, sprinkle flour on a clean, dry surface to prevent dough from sticking. Place dough on surface, fold over a couple of times and form into a ball.
Place seam-side down and cover with plastic wrap while Dutch oven heats.
Carefully drop dough ball into heated Dutch oven, seam side up, and score the top with a knife, creating a # sign.
Bake covered for 45 minutes. Remove lid and cook for an additional 5 minutes for top to brown. Cool bread for 40-60 minutes and serve.
Notes
For added flavor, roast seeds in a dry pan over medium/ high heat until fragrant and golden, up to 10 minutes.
This bread is excellent without seeds, too!
Nutrition: (per slice) Calories: 140 kcals | Total Fat: 3 g | Sodium: 220 mg | Carb: 23 g | Protein: 6 g | Fiber: 4 g.
Providence Heart Guide 2017
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