I took my basic sourdough recipe and added seeds to it to make this loaf of bread. That is the beauty of recipes, once you have cooked with them several times you get the confidence up to experiment and create your own. We took this loaf to Clay Coyote and picked up a few more clay pots to cook and photograph with! They have a nice selection of clay cookware, one item is the No Knead Bread Baker which I used to make this loaf of bread. The crust turns out crispy every time.
12.5 oz (2.5 c) white flour
5 oz. (1 c) wheat flour
1-3/4 tsp. salt
1/8 tsp. yeast
6 Tbsp. variety of seeds (I use poppy, sunflower, pumpkin, white sesame, black sesame, and flax)
2/3 c sourdough starter
1-1/2 c cold tap water
2 Tbsp. sesame oil (or sunflower or coconut)
Whisk all dry ingredients together in bowl. In a 4 cup liquid measuring cup (or another bowl) mix the water, sourdough starter, and oil with a whisk. Pour into the dry ingredients and mix well to combine. I usually go several different directions with a large spatula. When it is all incorporated, spray (or brush the top) with oil. If you will be baking the bread the next day and it is cool outside (winter in MN) you can leave on the counter to rise. If you will be baking it in a day or so, place in the fridge, covered with a plate or piece of saran wrap.
~4 hours before you want to pull it from the oven: Knead the bread dough well on a slightly floured surface. Then place in an oiled bread pan or dutch oven, or a nice no knead bread baking dish from Clay Coyote Pottery like the one I have in the photo. I used coconut oil. Let rise for about 1-1/2-3 hours in a warm spot (on top of the fridge works well). Preheat the oven to 425. Sprinkle the top of the bread with a coarse grind sea salt. Cover the pan (if using a bread pan, aluminum foil works) and place in the oven for about 1 hour 15 minutes, keeping covered the whole time. Check the bread after 1 hour 10 minutes, the middle should read 208F on a thermometer. If it isn’t there, place back in for another 10-20 minutes, checking every 10 minutes or so. When it is baked through, pop it out and place it on a cookie sheet to cool. It cuts best once cooled, but I often will break into it while it is still warm and spread some coconut margarine on it and enjoy. Also nice with honey.