No-Knead Sunflower Seed Honey Whole Wheat Bread (updated)… super easy… no machines

sunflower seeds

🥗Healthier: pumpkin seeds

💰Cheaper: flaxseeds

Pumpkin seeds provide similar texture and flavor, while flaxseeds are often more economical.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup offers a similar sweetness with a different flavor profile.

Start with 16 ounces of cool tap water.

Add 1.5 teaspoons of salt and 0.25 teaspoons of active dry yeast or instant yeast.

Add 1 tablespoon of extra virgin olive oil and 2 tablespoons of honey.

Add 0.5 cup of roasted sunflower seeds and stir to combine.

Add 1.5 cups of whole wheat flour and 2 cups of bread flour, stirring to combine.

Scrape the sides of the bowl to incorporate all the flour.

Flip the dough underneath to mix the wet and dry flour more efficiently.

Cover the bowl with plastic wrap and let it proof for 8 to 24 hours, preferably overnight.

After proofing, degas the dough and shape it into a ball.

Tumble the dough in a garnish (not specified in detail).

Spray a skillet and roll the dough out into the skillet.

Cover the skillet with a lint-free towel and proof for 30 to 60 minutes.

Move the oven rack to the lower third of the oven and place a Dutch oven inside.

Preheat the oven to 450°F (232°C).

Once preheated, carefully remove the Dutch oven.

Shake the proofing skillet to center the dough and place it in the Dutch oven.

Bake at 450°F (232°C) for 35 minutes with the lid on, then 3 to 15 minutes with the lid off to finish the crust.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens