No-Knead Seeded Sunrise Loaf

gluten-free

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I don't think there's anything more satisfying than slicing into a loaf of homemade bread.

I'd been wanting to try a no-knead GF loaf for a while but hadn't quite gotten around to it, until I was flipping through my copy of Donna Hay's Life in Balance and spotted a seeded no-knead bread that sounded utterly divine. I decided it was time to pull out the cast-iron and give this a whirl. Modified to better suit a GF dough, I was thrilled with the flavor and texture of the final loaf. Full of all the seeds- pumpkin, chia, sunflower and flax, this loaf is has a perfect crunch on the outside and softness on the inside. Robert and I gobbled up piece after piece, and while I usually drizzle olive oil on my bread, (even my toast in the morning, I think that's a holdover from my time in Spain), topping these slices with butter is ridiculously delicious. 


No Knead Seeded Sunrise Loaf
gluten-free

makes 1 loaf | inspired by this Donna Hay recipe


3 cups Cup4Cup Gluten-Free Flour,  plus extra for dusting
2 tsp baking powder
1 1/2 tsp kosher salt
2 tablespoons sugar
1 packet rapid rise yeast (about 2 1/4 tsp)
1 1/2 cups water heated to 100-110°
2 teaspoons agave nectar
1 tbsp canola oil
1 tbsp flaxseeds
1 tbsp pumpkin seeds
(I love using Austrian pumpkin seeds if you can find them
2 tsp chia seeds
2 tsp sunflower seeds
 

  • Preheat oven to 450° and set aside a heavy-bottomed cast iron pot with lid on.
     
  • Using a stand mixer combine the GF flour, baking powder and salt. 
     
  • Heat the water to temperature and add the yeast and sugar. Whisk to combine and let stand for 5 minutes, until reactive and bubbling.

     
  • Mixing on low speed with the dough hook attachment, slowly add the yeast mixture to the flour, followed by the honey, canola oil and seeds.
     
  • Continue mixing on low until a sticky dough is formed.
     
  • Remove from the stand and with wet fingertips smooth out the surface and form into a round. 
     
  • Set aside and let rise in a warm place, lightly covered with a towel, for 1 hour.
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  • Right around the time that you set aside your dough to rise you'll want to pre-heat the cast iron pot. Place on the middle rack of the oven with the lid on. Leave it in the pre-heated oven until the loaf is ready to bake.
     
  • Once the dough has risen, remove the cast-iron pot from the oven and lightly flour the bottom with GF flour.
     
  • Carefully transfer the dough from the bowl to the pot, either using a large slightly damp spatula or carefully with your hands lightly floured. Place the dough into the cast-iron pot gently, smoothing it as needed if it becomes misshapen, and lightly score a line on top with a very sharp knife.
     
  • Cover with the lid and bake for 30 minutes. (*notemost no-knead breads have you continue baking with the lid off for 10-15 minutes, but after 30 this loaf should be browned and finished. if it's not brown enough, continue baking with the lid off for 10-15 minutes.)
     
  • Remove from oven and let rest before slicing. Serve with butter or olive oil. 
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