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Nut and Seed No-Knead Bread

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If you love home-baked bread but are intimidated by the thought of making it, we’ve got you covered. With our exclusive no-knead bread mix, it’s easy to prepare a loaf that will rival ones sold in the best bakeries. The mix includes all the dry ingredients you need—just add water, proof and bake in a cast-iron Dutch oven, which provides steady, even heat and produces bread with a beautifully crisp crust. Here we’ve tossed some walnuts and sunflower seeds into the dough for texture and crunch. Enjoy a slice warm for breakfast slathered with butter and jam, or serve with soups and salads. You can use either our bread mix seasoned with salt and pepper or the version with rosemary; both are delicious in this recipe.

Prep Time 25 minutes
Cook Time 50 minutes
Servings 8 to 10

Ingredients

  • 1 package Williams Sonoma No-Knead Bread Mix
  • 1 package yeast (included with mix)
  • 1/4 cup (1 oz./30 g) walnuts, roughly chopped
  • 1/4 cup (1 oz./30 g) sunflower seeds
  • 1 1/2 cups plus 2 Tbs. (13 fl. oz./405 ml) warm room-temperature water (about 70°F/21°C)
  • All-purpose flour for dusting
  • Cornmeal for dusting
  • Softened butter for serving
  • Jam for serving

Directions

In a large bowl, stir together the bread mix, 1/4 tsp. of the yeast (you may not use all the yeast in the package), the walnuts and sunflower seeds. Add the water and mix until thoroughly combined and no dry mix remains. Cover the bowl with plastic wrap and let the dough rest at warm room temperature (about 70°F/21°C) until the surface is dotted with bubbles, 12 to 16 hours.

Turn the dough out onto a lightly floured work surface. Sprinkle the dough with a little flour. Gently pull the side that is closest to you outward and fold it into the center of the dough. Gently pull the right and left sides outward and fold them over the center of the dough. Lastly, gently pull the top side and fold it over the previous folds. Gently pinch the folds together. Turn the dough over, so the seam side is down, and lightly dust the top with flour. Cover loosely with plastic wrap and let the dough rest for 15 minutes.

Using a lightly floured bench scraper or your hands, form the dough into a taut round. Generously coat a cotton towel (preferably a flour sack towel, not terry cloth) with cornmeal. Place the dough, seam side down, on the towel and lightly dust the top with more flour or cornmeal. Cover with another cotton towel. Set aside at room temperature until the dough is more than doubled in size and does not readily spring back when poked with a finger, about 2 hours.

At least 30 minutes before the dough is ready, position a rack in the center of the oven. Put a 4- to 6-qt. (4- to 6-l) Dutch oven or a 1.75- to 3.2-qt. (1.75- to 3.2-l) bread oven in the oven and preheat to 450°F (230°C).

Carefully remove the pot from the oven. Slide a bench scraper under the bread and using your opposite hand to cradle the dough, gently drop it, seam side down, into the pot. Shake the pot once or twice; if the dough is unevenly distributed, it will straighten out as it bakes. Using a bread lame or a very sharp paring knife, score the top of the dough with three parallel slits or an “X.”

Cover the pot with the lid and bake for 30 minutes. Uncover and continue baking until the crust is a rich golden brown, 15 to 20 minutes more.

Transfer the pot to a wire rack and let the bread cool for 10 minutes. Using oven mitts, turn the pot on its side and gently turn the bread out onto the rack; it will release easily. Let the bread cool for 15 to 30 minutes more before serving with softened butter and your choice of jam. Serves 8 to 10.

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