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No-Knead Three-Seed Bread | Alexandra's Kitchen
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Adapted from my cookbook, Bread Toast Crumbs. Changes from the original recipe include: The vessel: This one is baked in a single loaf pan as opposed to two 1-quart Pyrex bowls. You can use an 8.5x4.5-inch pan or a 9x5-inch pan. I prefer the 8.5x4.5-inch pan for this one because it creates a slightly taller loaf. Quantity of flour: I increased the flour by 1/4 cup just to make a slightly loftier loaf in the loaf pan. I have not adjusted the amount of water to compensate for the extra flour…
Ingredients
Baking & Spices
• 3 1/4 cups Bread or all-purpose flour, unbleached
• 1 1/2 tsp Instant yeast
• 1 1/2 tsp Kosher salt
• 1/4 cup Sesame seeds
• 1 1/2 tsp Sugar
Oils & Vinegars
• 2 tbsp Olive oil, extra-virgin
Nuts & Seeds
• 1/4 cup Pumpkin seeds
• 1/4 cup Sunflower seeds
Dairy
• 1 Butter, unsalted
Liquids
• 1 1/2 cups Water