Best 2 No Knead Seeded Overnight Bread Recipes
If you're tired of settling for store-bought bread that lacks flavor and texture, it's time to embark on a culinary adventure and discover the art of crafting your own no-knead seeded overnight bread. This easy-to-follow recipe produces an artisan-style loaf that boasts a crispy golden crust, a chewy and flavorful interior, and a delightful aroma that will fill your kitchen with warmth and comfort. With just a few simple steps and minimal effort, you'll be rewarded with a homemade bread that surpasses the quality of anything you can find in the bakery aisle.
Here are our top 2 tried and tested recipes!
NO-KNEAD SEEDED OVERNIGHT BREAD
Turn out a hearty, chewy-crusted loaf worthy of the best bakeries -- all without breaking a sweat. This no-knead, no-fuss oat and wheat bread is packed with pumpkin, flax, poppy, and sesame seeds. Martha made this recipe on Martha Bakes episode 505.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 18h55m
Yield Makes 1 loaf
Number Of Ingredients 13
Steps:
- Stir together 3 cups whole-wheat flour, bread flour, oats, salt, yeast, 1/4 cup pumpkin seeds, and 2 tablespoons each flax, poppy, and sesame seeds in a large bowl. Whisk honey or sugar into water in measuring cup, then stir into flour mixture. Drizzle a thin layer of oil over top of dough, cover with plastic wrap, and refrigerate 2 hours, then let rise at room temperature 12 to 18 hours.
- Coat inside of a large Dutch oven or ovenproof pot with oil and sprinkle evenly with 2 tablespoons whole-wheat flour. Stir dough to deflate, then quickly form into a ball and place in pot. Sprinkle with remaining 1 tablespoon whole-wheat flour and smooth into dough with your hands. Brush with egg white and sprinkle with remaining 1 tablespoon each pumpkin, flax, poppy, and sesame seeds. Cut an X in top of dough with a sharp knife. Cover; let rise in a warm spot until doubled in bulk, about 1 1/2 hours.
- Preheat oven to 475 degrees with a rack in lower third. Lightly sprinkle top of dough with water, cover, and place in oven. Reduce oven heat to 450 degrees. Bake until browned, about 45 minutes. Remove lid; bake 15 minutes more. Let cool in pot on a wire rack 15 minutes, then turn bread out onto rack to cool completely. To store, wrap tightly in plastic and keep at room temperature up to three days.
EASIEST NO KNEAD BREAD
This No Knead Bread is my go-to bread recipe! It's ridiculously easy to make with just 5 basic ingredients. With a beautifully golden crust and soft and chewy crumb, it's perfect for toast, sandwiches, soups and more. Make it overnight or within 2 hours, both options included!
Provided by Lisa Kitahara
Categories bread
Time 12h15m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Night before: Add the bread flour, salt, sugar and yeast to a Tupperware (or mixing bowl) and mix. Add the warm water (it should be slightly warmer than room temperature) and then mix until well incorporated. The dough will be quite wet and sticky (this is normal). Spread the dough across the Tupperware, cover and let it rise overnight (12 - 20 hours) at room temperature.
- The next day: Pre-heat oven to 500°F.
- Flour a piece of parchment paper. Remove the dough out of the Tupperware onto the parchment paper. Sprinkle any add-ins in the middle if using and then use a bench scraper to bring the sides towards the middle to cover. Sprinkle a bit more flour on top and then carefully flip the dough onto another piece of parchment paper so the smooth side is facing up. Keep it covered until oven is preheated.
- Once oven is ready, uncover and cut along the top about 2 mm deep. Drizzle some olive oil between the cut. Sprinkle any seasonings (ie. everything bagel seasoning) if using.
- Transfer the ball of dough (with the parchment paper) into a baking dish, spray wth water about 3-4 times and cover. Reduce heat to 450°F and then bake for 30 minutes. Remove the lid and then bake for an additional 10 minutes or until top is golden brown to your liking.
- Remove from oven and allow it to cool for at least 20 minutes. Serve and enjoy!
- Add the bread flour, salt, sugar and yeast to a Tupperware (or mixing bowl) and mix. Add the warm water (it should be slightly warmer than room temperature) and then mix until well incorporated. The dough will be quite wet and sticky (this is normal). Spread the dough across the Tupperware, cover and let it proof for 1 - 1 1/2 hours, or until double in size.
- Pre-heat oven to 500°F. Flour a piece of parchment paper. Remove the dough out of the Tupperware onto the parchment paper. Sprinkle any add-ins in the middle if using and then use a bench scraper to bring the sides towards the middle to cover. Sprinkle a bit more flour on top and then carefully flip the dough onto another piece of parchment paper so the smooth side is facing up. Keep it covered until oven is preheated.
- Once oven is ready, uncover and cut along the top about 2 mm deep. Drizzle some olive oil between the cut. Sprinkle any seasonings (ie. everything bagel seasoning) if using.
- Transfer the ball of dough (with the parchment paper) into a baking dish, spray wth water about 3-4 times and cover. Reduce heat to 450°F and then bake for 30 minutes. Remove the lid and then bake for an additional 10 minutes or until top is golden brown to your liking.
- Remove from oven and allow it to cool for at least 20 minutes. Serve and enjoy!
- Spray the top with water generously, about 10 times. Remove pre-heated baking pan/dish from oven. Transfer dough with the parchment paper onto the baking dish. Quickly place it into the preheated oven and spray another 10 times. Reduce heat to 480°F (250°C), and bake for 5 minutes. Reduce heat to 450°F (230°C) and bake for another 30 minutes, or until top is golden brown to your liking.
Nutrition Facts : ServingSize 1/6 of the loaf, Calories 182, Sugar 0.5g, Sodium 195mg, Fat 0.8g, SaturatedFat 0.12g, UnsaturatedFat 0.04g, Carbohydrate 36.6g, Fiber 1.2g, Protein 6g
Tips:
- Use fresh ingredients: Fresh yeast, high-quality flour, and pure water will make a big difference in the final product.
- Be patient: This recipe takes time and patience. Allow the dough to rise slowly overnight for the best flavor and texture.
- Don't over-knead the dough: Over-kneading will make the bread tough. Just stir the ingredients together until they are well combined.
- Create a warm environment for rising: Place the dough in a warm, draft-free place. You can preheat the oven to 100°F (38°C) for a few minutes, then turn it off and place the dough inside.
- Don't overcrowd the baking dish: When shaping the dough, leave enough space between the loaves so that they can expand during baking.
- Bake the bread until it is golden brown: This will ensure that the bread is cooked through and has a crispy crust.
Conclusion:
No-knead seeded overnight bread is a delicious and easy-to-make bread that is perfect for beginners and experienced bakers alike. With just a few simple ingredients and a little bit of time, you can create a loaf of bread that is sure to impress your family and friends. Whether you are serving it as a side dish or using it to make sandwiches, this bread is sure to be a hit. So next time you are looking for a simple and delicious bread recipe, give this one a try.
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