No-Knead Milk and Nut European Bread

Name: No-Knead Milk and Nut European Bread
Total time: 100800 s
Cuisine: American
Ingredients: Flour 300g (about 2 1/2 cups); Salt 6g (about 1 teaspoon); Sugar 6g (about 1 1/2 teaspoons); Whole milk 230g (about 1 cup); Honey 10g (about 2 teaspoons); Instant yeast 3g (about 1 teaspoon); Olive oil 10g (about 2 teaspoons); Nuts and sunflower seeds 30g (about 1/4 cup)

FiFi @cook_23556625

The sunflower seeds tend to fall off when slicing, so using egg wash or milk might help them stick better. The flavor is slightly salty and can be eaten on its own. If you want to add fillings for a sandwich, you can reduce the salt by half. You can add more nuts if desired.

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Ingredients

28 hours

A Dry Ingredients
Flour 300g (about 2 1/2 cups)
Salt 6g (about 1 teaspoon)
Sugar 6g (about 1 1/2 teaspoons)
B Liquid Ingredients
Whole milk 230g (about 1 cup)
Honey 10g (about 2 teaspoons)
Instant yeast 3g (about 1 teaspoon)
Olive oil 10g (about 2 teaspoons)
C Add-ins
Nuts and sunflower seeds 30g (about 1/4 cup)

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Steps

28 hours

1

(Day before) Add the liquid ingredients: yeast and honey to warm milk (about 86-104°F), stir and let sit for 10 minutes.
2

Mix the dry ingredients: flour, sugar, and salt until well combined.
3

Add the liquid ingredients to the dry ingredients, and use a silicone spatula to mix until no dry flour remains. Finally, add olive oil and mix well.
4

Cover with a damp cloth and let it rise in a proofing box for 40 minutes or at room temperature for 1 hour.
5

Cover the container with a lid or plastic wrap and refrigerate for 12-24 hours.
6

(Next day) Remove from the refrigerator and let it come to room temperature for 1 hour.
7

Dust the work surface with flour, invert the container to let the dough fall onto the floured surface, then add the nuts.
8

Shape: Wrap the nuts into the dough, form the dough into a round ball with the seam side down, place on baking paper, and sprinkle sunflower seeds on top.
9

Place the dough with baking paper back into the container, cover with a damp cloth, and let it rise in a proofing box for 1 minute or at room temperature for 1.5 hours.
10

Place a cast iron pot in the oven and preheat to 446°F (230°C).
11

Once preheated, use a wet knife to score a cross on the surface, remove the cast iron pot, place the dough with baking paper into the pot, cover, and bake for 30 minutes.
12

Uncover the cast iron pot and bake at 446°F (230°C) for 15 minutes, adjusting the time based on the color.
13

Let cool before slicing and enjoying.
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