Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes No-Knead Seeded Overnight Bread 5.0 (5) 5 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on February 7, 2022 Rate PRINT Share Prep Time: 15 mins Total Time: 18 hrs 55 mins Yield: 1 loaf Turn out a hearty, chewy-crusted loaf worthy of the best bakeries -- all without breaking a sweat. This no-knead, no-fuss oat and wheat bread is packed with pumpkin, flax, poppy, and sesame seeds. Martha made this recipe on Martha Bakes episode 505. Ingredients 3 cups plus 3 tablespoons whole-wheat flour 2 cups unbleached bread flour ½ cup old-fashioned rolled oats 2 tablespoons coarse salt 1 ¼ teaspoons quick-rising yeast ¼ cup plus 1 tablespoon pumpkin seeds 3 tablespoons flaxseeds, preferably golden 3 tablespoons poppy seeds 3 tablespoons white sesame seeds ¼ cup honey or sugar 2 ½ cups cold water Extra-virgin olive oil, for drizzling and for pot 1 large egg white, lightly beaten Directions Stir together 3 cups whole-wheat flour, bread flour, oats, salt, yeast, 1/4 cup pumpkin seeds, and 2 tablespoons each flax, poppy, and sesame seeds in a large bowl. Whisk honey or sugar into water in measuring cup, then stir into flour mixture. Drizzle a thin layer of oil over top of dough, cover with plastic wrap, and refrigerate 2 hours, then let rise at room temperature 12 to 18 hours. Coat inside of a large Dutch oven or ovenproof pot with oil and sprinkle evenly with 2 tablespoons whole-wheat flour. Stir dough to deflate, then quickly form into a ball and place in pot. Sprinkle with remaining 1 tablespoon whole-wheat flour and smooth into dough with your hands. Brush with egg white and sprinkle with remaining 1 tablespoon each pumpkin, flax, poppy, and sesame seeds. Cut an X in top of dough with a sharp knife. Cover; let rise in a warm spot until doubled in bulk, about 1 1/2 hours. Preheat oven to 475 degrees with a rack in lower third. Lightly sprinkle top of dough with water, cover, and place in oven. Reduce oven heat to 450 degrees. Bake until browned, about 45 minutes. Remove lid; bake 15 minutes more. Let cool in pot on a wire rack 15 minutes, then turn bread out onto rack to cool completely. To store, wrap tightly in plastic and keep at room temperature up to three days. Jonathan Lovekin Rate It PRINT