Cooler weather (though really, it has still been summery) makes me want to bake more bread. Most of the time, when I want a multigrain, I go to my standard Dakota bread, but I wanted to see if I could make a decent No Knead, bake in a Dutch Oven style. This didn’t disappoint. I happen to have some King Arthur Artisan Bread Topping, but you can also mix your own with a combo of seeds (sesame, sunflower, poppy, even pumpkin) or mix in some flax or even oatmeal. Turned out really nice for a first attempt. While it does look dense, it is actually lovely and light on the inside.
Ingredients
1 1/2 cups all-purpose flour, plus more for shaping
1 cup whole wheat flour
1 teaspoon sugar
2 teaspoons salt
1 1/2 teaspoon active dry yeast
1 1/2 cups warm water, about 110 to 115F
3 tablespoons olive oil
1/2 cup King Arthur Artisan Bread Topping, divided*
Directions
In a large bowl, whisk flours, sugar, salt, yeast and most of the bread topping, reserving some to put on top, until well mixed. Pour in warm water and olive oil and using a wooden spoon, stir until a shaggy dough forms. The mixture will be wet and very sticky to the touch.
Cover bowl tightly with plastic wrap and set aside in a cool place 6 to 12 hours until dough rises, bubbles and flattens on top. Yes, you can put in the fridge overnight, or you can just leave it on the countertop. If you refrigerate overnight, then bring up to room temperature before proceeding.
Heat oven to 425F. Once oven is preheated, place a 2 1/2-quart Dutch oven (with cover) in oven 30 minutes before baking.
Generously flour a sheet of parchment paper; transfer dough to parchment and, with floured hands, quickly shape dough into a ball. Place dough on parchment paper and sprinkle top lightly with flour. Top with a sheet of plastic wrap and let rest 30 minutes, while the oven and Dutch oven are heating.
Remove Dutch oven from oven. Uncover dough and carefully transfer dough ball to Dutch oven, with or without parchment paper beneath (if bottom of Dutch oven is not coated with enamel, keep parchment paper beneath dough). Slash the boule once or twice on the top and sprinkle on remaining artisan bread topping mixture. Cover Dutch oven and return to oven. Bake bread 45 minutes covered, then another 15 minutes uncovered until dough is baked through and golden brown on top. Cool completely before slicing.
* This can be found online here. However, if you don’t have this mixture handy, mix your own with sunflower seeds, flax, toasted sesame, black caraway and poppy.
