Martha Stewart's Seed Bread
The easiest seed bread ever. Time does all the work.
Servings 5
Cost 5
Ingredients
- 1 ½ cups whole wheat flour (plus another T if needed) (210 grams)
- 1 cup bread flour (140 grams)
- 1 ½ teaspoons Morton kosher salt (or use 2 ½ teaspoons Diamond)
- 2 tablespoons sugar (or honey) (25 grams)
- ⅝ teaspoons instant yeast
- ⅓ cup old fashioned oats
- 2 tablespoons whole flax
- 2 teaspoons sesame seeds
- ¼ cup pumpkin seeds plus more for the outside of the loaf
- 1 cup water plus about 2-3 t more or as needed
- 1 large egg white, for brushing over the loaf
Instructions
- Mix all of the dry ingredients together in a large bowl. Be sure the really mix so that everything is evenly blended.
- Pour in the cold water and stir to make a dough. It should not be too sticky, but I wouldn't call it dry either. If it's too sticky and wet, add more bread flour. If it's too dry, add a little water.
- Drizzle a slick coat of oil (I use olive) over the dough, then cover and refrigerator for 2 hours.
- Remove from the refrigerator and let sit at room temperature, still covered, for 12 to 18 hours.
- About 40 minutes before your are ready to bake it, put a large lidded pan such as a Le Creuset Dutch oven in the oven and heat to 475 degrees F. Let it get good and hot. You are going to drop the heat to 450, not bake at 475.
- Meanwhile, scrape your dough onto a piece of parchment paper just large enough to fit in the pot.
- When oven and pot are very hot, carefully remove from oven and plop the parchment with the dough in the pot. Cover and return to the oven.
- Lower heat to 450 and bake covered for about 30 minutes. Remove cover (bread should be brown at this point and look almost done) and bake for another 5 minutes uncovered.