Easiest Most Awesome No-Knead Seeded Bread
2-9" rounds or 1 large
2 1/4 cups cool water
5 1/2 cups unbleached all-purpose flour
1/2 tsp. instand yeast
2 tsp. salt
2 Tbsp. olive oil
seeds: 1 tsp. sesame; 1 tsp. poppyseed; 1 Tbsp. roasted and unsalted pepitas; 1Tbsp. roasted unsalted sunflower seeds
1 egg slightly beaten
Your choice of seeds for coating bread: sesame, poppyseed, pepitas and sunflower seeds
Put all first 5 ingredients in the bowl of your stand mixer plus the seeds. Mix the dough for 3 minutes or you can stir it up by hand. The dough will be sticky. Empty the dough in a large oiled bowl and cover it with plastic wrap. Let rise for at least 8 hours.
After the 8 hours the dough will have at least doubled in size. Empty the dough out on a lightly floured board. Prepare either a Dutch oven or a clay baker by lightly oiling it or line it with parchment paper. Shape the dough either into a round or an oblong and place it in your baking dish. The dough will be soft but not sticky. Let rise for 2 hours or until an indentation stays when pressed lightly.
Lightly spritz the top of the dough with water or do an egg wash and sprinkle with the remaining seeds. Place the covered baking container in the cold oven and turn the heat to 425 degrees. Bake for 50 minutes then remove the cover. Bake 5-10 minutes more or until the loaf turns golden brown. You can also brush the crust with melted butter.