The Overnight Bread

I haven’t made bread in a long, long time. On Friday, I went to my son’s school to cook with his class and I thought the kids would get a kick out of kneading dough and choosing flavorings to throw in. I brought raisins, sesame seeds and chocolate chips. Unsurprisingly, they all chose chocolate chips. Apparently their bread was delicious. I became nostalgic for homemade bread, so last night, I rolled up my sleeves, dusted my kitchen with flour, and whipped up an incredibly easy, hearty bread.

 

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My husband likes light and fluffy breads. This is neither light, nor fluffy, because I didn’t use white flour. But if you substitute the grain flour for white flour, you will get cloud-like bread. Experiment. Throw in the flavorings you like or keep it simple.

I coined it the overnight bread because I let it rise all night on the counter top and threw it in my heated, lidded Dutch oven first thing in the morning.

 

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For 1 loaf:

 

½ tsp active dry yeast

1 ½ cups warm water

2 tsp salt

3 cups of whole-grain flour

¼ cup flax seeds

¼ cup sesame seeds

¼ cup of chia seeds

 

  1. In the bowl of a stand mixer fitted with a dough hook attachment, mix the yeast and the water and let it froth (this takes 3-4 minutes). It will bubble.
  2. Add all the seeds and the salt and mix on low speed.
  3. Add the flour and mix again until your dough comes together. This is a slightly sticky dough.
  4. Spray a large with cooking spray and place your ball of dough in it. Cover with a kitchen towel and let rise on your counter top all night. If your kitchen is cold, place the bowl on your radiator. This is not a bread that triples in volume, but it will puff up when baked.
  5. The following morning, place your empty Dutch oven in the oven and turn it on to 220 C or 450 F.
  6. Once your oven is on the right temperature, with oven mitts, carefully take the Dutch oven out of the oven. Remove the lid. Throw in some oat flakes so that your dough doesn’t stick then drop the raw bread into the Dutch oven. Slash the top of the dough with a sharp knife. Replace the lid with your oven mitt. Then put the Dutch oven back in the oven.
  7. Cook for 30 minutes with lid on. Remove the lid and cook another 20 minutes.
  8. Slide your hot bread onto a cutting board and let it cool for at least 30 minutes to 1 hour.

 

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