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Honey Wheat Seed Bread–No Knead

Cooking_08Dec12_DSC_1447Decided that I wanted to make some bread for the weekend, so thought it would be interesting to make another no knead type bread. The bread turned out great, with just a bit of sweetness.  Considering the amount of whole wheat in this dough, the bread is not heavy at all.  The crust has a huge amount of flavor as is or toasted.  Speaking of toasting – This bread is wonderful when toasted in a toaster oven – put a generous amount of olive oil on the  bread along with a clove or two of minced garlic, a sprinkle of salt, sesame seeds, ground pepper, and a very fine dusting of hot red pepper.  Toast until the edges are brown, but do not let the center become brown, just lightly tan.  This will leave the garlic flavorful and not bitter.

I did not have a recipe that I was interested in making, so I just threw some things together and came up with the following:

Recipe:  Honey Wheat Seed Bread – No KneadCooking_08Dec12_DSC_1440


6 ounces flour, white unbleached
12 ounces Wheat Berries ground (or use whole wheat flour )
2.1 ounces honey
1  teaspoon salt
1.5 teaspoon yeast active dry
1.25  cups water; room temperature (adjust as needed)
1 Tablespoon Sesame seeds
1 Tablespoon poppy seeds
2 Tablespoons Chia Seeds


1. Add all dry ingredients except seeds and combine.

2. Mix water with honey and add to dry ingredients.  Mix until just blended.

3. Add or subtract water as appropriate.  Dough should not be sticky, but will be a bit tacky.

4. Add seeds as desired and mix until evenly incorporated.  All seed measurements are approximate – add whatever seeds you want.

5. Place dough in glass bowl (I used the same bowl I mixed the bread in) and cover with plastic wrap.

6. Let dough sit overnight.

7. Lightly knead dough, form into round shape, and place in well floured Banneton.

8. Place Banneton in a plastic bag and let rise 2 – 4 hours.

9. Place baking stone and a steam pan filled with hot water in oven and preheat oven to 500.

10. Place bread on parchment paper on a peal, and place in oven.

11. Immediately dump 1/2 cup how water in oven – close oven door.  Wait 30 seconds and dump another 1/2 cup hot water in oven.

12. Lower oven temperature to 425 and bake for 30 minutes.

13. Check bread and if not done, lower temperature to 400 and bake another 10 or so minutes.

14. Internal temperature should be between 200 and 205.

15. Let cool and eat…..

Next time I make this bread I will allow it to sit for 24 hours rather than just overnight. I think this will allow even more flavor to develop, and allow for a better rise in the oven. Other than that, I was quite satisfied with the product.