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Ingredients
3 cups (390g) all-purpose flour
1 packet instant yeast (7g)
1 cup (85g) old-fashioned rolled oats
1/4 cup (30g) pumpkin seeds
1/4 cup (30g) sunflower seeds
3 teaspoons salt
2 Tablespoons (43g) honey
1 1/2 cups (360g) warm water (about 95F)
For the Topping
1 Tablespoon old-fashioned rolled oats
1 Tablespoon pumpkin seeds
1 Tablespoon sunflower seeds
Instructions
In a large bowl, whisk the flour and yeast together. Add the oats, pumpkin seeds, sunflower seeds, and salt and whisk to combine. Mix the honey and water together and then pour over the dry ingredients.
Mix together to form a rough ball of dough.
Cover the dough tightly with plastic wrap and place in the fridge for at least 8 hours.
Place dough on a lightly floured surface. Shape into a ball as best you can. Transfer dough to a large piece of parchment paper and into a large mixing bowl. Cover dough with plastic wrap and let it sit for 30 minutes.
During this 30 minutes, preheat the oven to 425°F (218°C). Place your dutch oven (with the lid) inside for 30 minutes so that it’s extremely hot before the dough is placed inside.
After 30 minutes, sprinkle seed topping all over dough. Using a bread lame or sharp knife, gently score a 1/2-inch-deep slash or X into the top. Remove the dutch oven from the oven and carefully place the dough inside by lifting it up with the parchment paper and placing it all—parchment paper included—inside the pot. Cover with the lid. Bake for 30 minutes with the lid on. Carefully remove the lid and continue baking for 10-15 more minutes or until the bread is golden brown.
Remove pot from the oven, carefully remove the bread from the pot, and allow to cool on a wire rack for 10–20 minutes before slicing/serving.
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