No-Knead bread filled with pumpkin seeds, sunflower seeds, sesame seeds, and poppy seeds. With a touch of honey and wheat.
In a large mixing bowl, add flour, whole wheat flour, kosher salt, and yeast. Whisk together.
Add all of the seeds. Stir well to distribute the seeds evenly.
Add water and honey. Mix just until all of the flour has combined with the water.
After 12-18 hours, pretty sticky, but that’s ok it’s supposed to be.
30 minutes before heating the oven, gently release the dough from the bowl onto a generously floured surface. Gently shape the dough into a round ball with floured hands and place it on a sheet of parchment paper. The parchment paper makes it easier to lift the dough into the pot and stays in the pot during baking. Cover with plastic wrap and let rest for 60 minutes. This is a longer rise time than other no-knead recipes that I have posted. Because of the wheat pastry flour, I like to let the dough rise longer to lighten the dough up a bit more.
After the dough has been rising for 30 minutes. Heat the oven to 450℉. Place a pot with the lid into the hot oven and heat for 30 minutes.