Overnight bread has effectively replaced store-bought bread at the MCW household. While the original is hard to beat, playing around with variations, flavors, and textures was inevitable. This whole wheat edition is absolutely stuffed with seeds and has become my new favorite base for breakfast.
A 100% whole wheat bread proved too dense, so a 50-50 mix with regular flour proved to be the best combination. The seeds you use are up to you; I am especially partial to sunflower seeds, and recently discovered peeled melon seeds carried by my grocer which taste fantastic.
Ingredients:
1.5 cups flour
1.5 cups whole wheat flour
2 flat tsp salt
1 cup mixed whole seeds (pumpkin, sunflowers, poppy, sesame, chia, melon...)
1 flat tsp yeast
2 cups water
Method:
In a large mixing bowl, whisk together flour, salt, yeast, and seeds.
Add water and mix until a shaggy mixture forms.
Cover bowl with plastic wrap and set aside for 12 – 18 hours. Overnight works great.
Heat oven to 450F. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.
Meanwhile, pour dough onto a heavily floured surface and shape into a ball.
Cover with plastic wrap and let set while the pot is heating.
Remove hot pot from the oven and drop in the dough.
Cover and return to oven for 30 minutes.
After 30 minutes remove the lid and bake an additional 15 minutes.
Remove bread from oven and place on a cooling rack to cool completely before slicing.
صحة و عافية
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