Seeded No-Knead Bread

Name: Seeded No-Knead Bread
Total time: 13 h 50 min
Yield: 10 serving(s)
Ingredients: 3 c. all-purpose flour, plus more for parchment; 1 1/2 tsp. kosher salt; 1/2 tsp. instant yeast; 1 1/3 c. lukewarm water; 1 tsp. fennel seeds; 1 tsp. white sesame seeds; 1 tsp. black sesame seeds; 1/2 tsp. caraway seeds

Yes, you can bake bread!

By Joy ChoPublished: Dec 14, 2022

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Mike Garten

Yields:

10 serving(s)

Total Time:

13 hrs 50 mins

Cal/Serv:

140

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Adapted from Jim Lahey’s no-knead bread recipe, this fennel, sesame, and caraway-topped loaf is a cinch to make—no equipment or fuss required. Simply let the dough work its magic overnight, gently shape it for a second rise, then nestle it into a preheated Dutch oven to bake to golden, crusty perfection.

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Ingredients

3 cups
all-purpose flour, plus more for parchment
1 1/2 tsp.
kosher salt
1/2 tsp.
instant yeast
1 1/3 cups
lukewarm water
1 tsp.
fennel seeds
1 tsp.
white sesame seeds
1 tsp.
black sesame seeds
1/2 tsp.
caraway seeds

Directions

1. Step 1In large bowl, combine flour, salt, and yeast. Add water and mix until a rough, sticky dough forms.
2. Step 2Cover bowl with plastic wrap and allow dough to rise at room temperature until doubled in size and surface is mottled with lots of bubbles, about 12 to 18 hours.
3. Step 3Use rubber bowl scraper to gently turn out dough onto 1 end of generously floured piece of parchment. With floured hands, pull edges of dough over itself toward center and pinch together to form pouch-like loaf. Carefully flip dough over (make sure parchment you’re working on is well-floured) so seam is facing down. With floured fingers, tuck edges of dough under itself to form neat, round loaf.
4. Step 4Sprinkle top of dough with flour and cover dough with plastic wrap. Let it rise again until puffy and indentation is left when it’s poked with a finger, 1 to 2 hours.
5. Step 5Thirty minutes before second rise is complete, place 4- to 6-quart Dutch oven with lid on middle rack of oven; heat oven to 450°F.
6. Step 6Trim any excess parchment around dough (leave enough to transfer loaf to Dutch oven) and slash top of loaf 3 times with sharp knife.
7. Step 7In small bowl, combine fennel, sesame, and caraway seeds.
8. Step 8Using oven mitts, carefully remove preheated Dutch oven from oven and remove lid. Using parchment, transfer bread to Dutch oven, sprinkle with seed mixture, cover, and bake 30 minutes.
9. Step 9Uncover and bake until bread has a golden crust and a digital thermometer inserted into loaf registers 209°F to 210°F, 15 to 20 minutes. Turn loaf onto wire rack and let cool before slicing.