No Knead Sunflower Loaf
NO KNEAD SUNFLOWER LOAF
Makes 1 loaf.
RECIPE ADAPTED BY GIRL VS DOUGH
Ingredients:
3 cups all-purpose flour
2 t. sea salt
1 t. active dry yeast
1½ cups warm water
1/2 cup unsalted sunflower seeds
Directions:
1. In a large bowl mix together flour, sunflower seeds, salt and yeast. Pour in warm water, use a plastic or wooden spoon to stir everything together until you have a shaggy dough. Don't attempt to touch the dough or mix it until its smooth. It's going to look chunky and weird, just make sure you incorporated all of the flour that seems to gather at the bottom of the bowl.
2. Cover bowl tightly with plastic wrap and then a cloth napkin and place somewhere warm it won't be disturbed. Let sit for between 8 to 18 hours. I usually mix mine up around 10pm and then make around 10am the next morning and the flavor is lovely.
3. After your dough has rested for 8 - 18 hours it will look like the above picture! The dough will rise, flatten and bubble! Preheat oven to 450 degrees F. Once oven is preheated, place a 6-quart Dutch oven (with cover) in oven 30 minutes before baking.
4. Flour your hands and the top of the dough. Generously flour a sheet of parchment paper; using hand scrape sides of dough and transfer dough to parchment. Quickly and gently fold each edge over itself to create a nice round ball. This can feel daunting because the dough is so sticky but the more you do it the more you'll get the hang of it. I fold my edges over a few times and then place in the center of my parchment. Cover with plastic wrap and towel and let sit while your oven and dutch oven preheats.
5. VERY CAREFULLY remove 450 degree Dutch oven from oven. Uncover your dough, score in an X, a square, or any design you'd like. For this special VDAY post, I tried to make a heart. <3 Lift up corners of parchment and carefully place dough in your dutch oven, and place cover back on as soon as possible, this traps the heat, which allows this loaf to rise and become so crusty.
6. Bake bread 45 minutes covered, then another 5 - 10 minutes uncovered until dough is baked through and golden brown on top. Cool before slicing.
