Pumpkin Seed No Knead Easy Bread 12 18 Hour Recipe
Discover the effortless charm of baking with this Pumpkin Seed No Knead Easy Bread, a recipe boasting a satisfyingly crunchy crust and nutty pumpkin seed-studded interior. Perfect for bread enthusiasts and beginners alike, this hands-off recipe requires just 10 minutes of prep time before letting the dough work its magic over a leisurely 12-18 hour rise. The robust flavors and artisan-style texture come together effortlessly, thanks to a trusty Dutch oven that ensures a perfectly golden, crackling crust. With no kneading required, it's a stress-free way to bring fresh, homemade bread to your table. Whether you're serving it with soup, crafting gourmet sandwiches, or savoring it as-is with a slather of butter, this bread will elevate any meal. Keywords: no-knead bread, pumpkin seed bread, easy artisan bread, Dutch oven bread, long rise bread recipe.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1.5 teaspoons Salt
- 0.25 teaspoons Active dry yeast
- 1.5 cups Water (lukewarm)
- 0.5 cups Pumpkin seeds
- 1 teaspoons Olive oil (optional, for greasing)
Instructions
In a large mixing bowl, combine the flour, salt, and active dry yeast.
Add the lukewarm water to the dry ingredients and stir with a wooden spoon or silicone spatula until a shaggy, sticky dough forms.
Fold in the pumpkin seeds until evenly distributed throughout the dough.
Cover the bowl with plastic wrap or a kitchen towel and set aside in a warm spot to rise for 12-18 hours. The dough should become bubbly and double in size.
When ready to bake, preheat your oven to 450°F (232°C). Place a heavy-duty Dutch oven with its lid inside the oven to heat for about 30 minutes.
Generously flour a work surface and turn the dough out onto it. With floured hands, shape the dough into a round loaf or desired shape. Let it rest for 30 minutes while the Dutch oven is heating.
Carefully remove the heated Dutch oven from the oven. If desired, grease the bottom with a teaspoon of olive oil. Transfer the dough into the Dutch oven (seam side down).
Cover the Dutch oven with its lid and bake for 30 minutes.
After 30 minutes, remove the lid and bake for an additional 15 minutes, or until the crust is golden brown and crisp.
Carefully remove the bread from the Dutch oven and allow it to cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
1764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3559 mg | 155% | |
| Total Carbohydrate | 285.6 g | 104% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 1.7 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 969 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
