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High Altitude No Knead Seeded Bread Recipe

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4 from 9 reviews

  • Author: Sara
  • Total Time: 13 hours 5 minutes
  • Yield: 1 large loaf (about 1.5 pounds)
  • Diet: Vegetarian

Description

A delicious and hearty no-knead seeded bread recipe specially adapted for high altitude baking. This artisan-style loaf features a mix of oats, pumpkin seeds, sunflower seeds, hazelnuts, and flax seeds, resulting in a flavorful and textured crust with a crisp exterior and soft, tender crumb. The slow fermentation and steam baking method produce a tangy flavor and golden crust perfect for sandwiches or toast.

Ingredients

Dry Ingredients:

  • 3 cups all-purpose flour or bread flour (fluffed, spooned and leveled)
  • 1/2 cup old fashioned oats
  • 1 packet (2 1/4 tsp) instant/rapid rise yeast or active dry yeast
  • 1 1/2 tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1/4 cup raw shelled pumpkin seeds (pepitas)
  • 1/4 cup raw shelled sunflower seeds
  • 1/4 cup chopped hazelnuts (optional)
  • 2 tbsp brown flax seeds

Wet Ingredients:

  • 1 1/2 cups hot water (between 110-115 degrees Fahrenheit)
  • 1 tbsp honey

Topping:

  • 1 tbsp old fashioned oats
  • 2 tbsp raw shelled pumpkin seeds (pepitas)
  • 2 tbsp raw shelled sunflower seeds
  • 1 tsp brown flax seeds

Instructions

  1. Make and Rest the Dough: In a large bowl, combine the flour, oats, yeast, salt, seeds, and nuts. Add the hot water and honey, then stir everything into a sticky, shaggy dough. Cover the bowl tightly with plastic wrap and let the dough rest undisturbed at room temperature for at least 12 hours or overnight. The dough will rise and bubble, possibly falling again. For deeper flavor, you may rest the dough up to one week in the refrigerator, which develops a tangy sourdough-like taste.
  2. Shape the Bread and Add the Topping: When ready to bake, place a piece of parchment paper on a baking sheet. Use a rubber spatula to scrape the dough from the bowl onto the parchment. Shape the sticky dough into a round or oval shape using the spatula or damp hands. Combine the oats, pumpkin seeds, sunflower seeds, and flax seeds for the topping, sprinkle and press them gently into the dough. Let the shaped dough rest at room temperature for 45 minutes. If refrigerated, allow additional time for the dough to warm up before baking.
  3. Prepare to Bake: Position an oven rack in the center and another in the lower third of the oven. Place a cast iron skillet or Dutch oven on the center rack and preheat the oven to 450°F (232°C) for at least 30 minutes to thoroughly heat the pan. Place a metal pan such as a baking sheet on the lower rack (do not use glass). Boil 2 cups of water and have it ready.
  4. Score the Dough and Transfer it to the Hot Pan: Use a sharp paring knife or bread lame to slash the dough’s top about 1/2 inch deep to allow for steam expansion during baking. Using oven mitts, carefully remove the hot skillet or Dutch oven from the oven. Lift the dough with the parchment paper and place both into the hot pan.
  5. Create Steam and Bake: Immediately pour the boiling water into the metal pan on the lower rack to create steam, which aids in forming a crusty exterior. Place the skillet/Dutch oven back on the center rack and close the oven. Bake the bread for 45 to 55 minutes until the internal temperature reaches 195°F (90°C) and the crust is deep golden brown and crisp.
  6. Cooling and Serving: Remove the bread from the oven and set it on a cooling rack. Allow it to cool for several hours before slicing. Use a sharp serrated bread knife with a gentle sawing motion to cut through the crust. Avoid cutting while hot as this will ruin the texture and cause the bread to become gummy.

Notes

  • The longer the dough rests, especially if refrigerated, the tangier the flavor will develop, similar to sourdough.
  • Using a cast iron skillet or Dutch oven and steam method is essential for a crunchy crust.
  • If using table salt instead of coarse kosher salt, reduce the salt to 3/4 teaspoon.
  • Letting the dough come to room temperature after refrigeration before baking ensures better rising and texture.
  • An electric knife can make slicing the crusty loaf easier.
  • Do not use a glass pan for the steam water as it may crack under high heat.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/high-altitude-no-knead-seeded-bread-recipe/