Am pretty pleased how this Mixed Seeds no knead bread turned out.
Findings: I replaced the water with water kefir 2nd ferment. The dough ferment beautifully overnight. Must heavily floured the work area because the dough was very sticky. I used a dough scrapper to form into a ball but after that 30 mins rest, it sort of spread out again and I had to quickly shaped it back into a ball before putting it into the hot dutch oven.
What you need:
270g unbleached all purpose flour70g wholemeal flour10gsalt½ tsp yeast
1½ cups water kefir 2nd ferment100g mixed seed, soaked with 50g water
In a large mixing bowl, whisk together flour, salt, yeast and mixed seeds together.
Add water and mix until a shaggy mixture forms.
Cover bowl with plastic wrap and set aside for 12 - 18 hours or overnight.
Preheat oven and cast iron pot to 230°C.
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.
Remove the lid and bake an additional 15 minutes.
Remove bread from oven and let it cool on a cooling rack.If you have enjoyed this post by Rumbling Tummy, be sure to follow this Rumbling Tummy on Facebook, Instagram, Pinterest, Twitter and Google+ .