Amber Robertson-Smith (Nashville, Tennessee)
Makes 1 loaf
One of Tennessee’s top crops is wheat; try this warm bread slathered with a compound butter. As an added bonus, this delicious bread requires no kneading.
2 cups lukewarm water
1 teaspoon active dry yeast
2 tablespoons honey
1 cup whole-wheat flour
2 cups all-purpose or bread flour
1 cup light rye flour
1 tablespoon salt
2 tablespoons sesame seeds, plus more for sprinkling (see Chef’s Tips on nuts and seeds, this page)
¼ cup sunflower seeds, plus more for sprinkling
2 tablespoons flaxseeds, plus more for sprinkling
1 tablespoon canola oil
To bloom the yeast, combine lukewarm water (105°F), yeast, and honey in a large bowl. Allow the mixture to rest for 5 to 10 minutes (yeast may bubble). In the meantime, in another bowl, combine the flours with the salt and seeds. Add the dry ingredients to the bowl with the liquids, and stir with a wooden spoon until well blended. Cover the bowl with plastic wrap and let it rest for 12 to 20 hours at room temperature.
Transfer the dough to well-floured parchment paper or Silpat® on a sheet pan, and shape into a log. Loosely cover with another piece of parchment paper. Let the dough rest at room temperature for 1½ hours or until it has doubled in size. After an hour, place a small Dutch oven in your oven, and preheat to 475°F. Once the oven is preheated, carefully remove the Dutch oven.
Working quickly, carefully pour a tablespoon of canola oil into the Dutch oven. Using a pastry brush, spread oil on the bottom and sides. Take the dough out of the parchment paper and drop it into the Dutch oven. Sprinkle with additional seeds. Cover with the lid and place in the oven. Reduce the heat to 450°F and cook for 30 minutes. Remove the lid and bake for an additional 20 to 30 minutes until the loaf is brown. Cool on a wire rack before slicing.