SEEDED OVERNIGHT NO-KNEAD BREAD

SERVES 8 PREP 10 MINS + OVERNIGHT PROVING COOK 1 HOUR 5 MINS

In a large bowl, combine 3 cups bread flour, ¼ cup each flaxseeds, sunflower seeds, pepitas (pumpkin seed kernels), 2 tsp sea salt flakes, 1 tsp each dried yeast and caster sugar. Make a well and pour in 1 ¾ cups warm water. Using a wooden spoon, mix until just combined (dough will be sticky). Transfer to a lightly oiled bowl, cover with plastic wrap. Chill 12 hours or overnight. The next day, on a lightly floured surface, shape dough into a round. Transfer to a floured piece of baking paper and place in a large bowl. Cover with plastic wrap and a tea towel, set aside in a warm place 1 hour. Preheat oven to very hot, 220°C. Place a large round casserole dish with a lid in oven to preheat. Using a small sharp knife, make a slash in top of dough and dust lightly with flour. Lift dough into casserole using paper. Bake, covered, 40 mins. Remove lid and cook further 25 mins until dough sounds hollow when tapped. Set aside 10 mins before slicing. Serve with butter and salt flakes.