No-Knead Seeded Overnight Bread

Ingredients

• 3 cups whole wheat flour, plus more for dusting
• 2 cups unbleached bread flour
• ½ cup old-fashioned rolled oats
• 2 tablespoons coarse salt
• 1 ¼ teaspoons rapid rise (or instant) yeast
• 5 tablespoons pumpkin seeds
• 3 tablespoons flax seeds, preferably golden
• 3 tablespoons poppy seeds
• 3 tablespoons sesame seeds
• 2 ½ cups cold water, plus more for sprinkling
• ¼ cup sugar
• Olive oil, for brushing
• 1 large egg white, beaten

Instructions

1. 1
   Stir together flours, oats, salt, yeast and 4 tablespoons pumpkin seeds and 2 tablespoons each of the remaining seeds in a large bowl. Whisk together water and sugar, then stir into dry ingredients. Brush top of dough with a thin layer of oil; cover with plastic wrap. Let rise at room temperature, until doubled in bulk, 12 to 18 hours.
2. 2
   Brush the inside of a large Dutch-oven with oil, then dust with 2 tablespoons whole wheat flour. Dust work surface with whole wheat flour. Stir dough to deflate, then quickly knead into a ball on work surface and place in the prepared pot. Sprinkle with 1 tablespoon whole wheat flour. Use your hands to smooth it evenly over the entire surface of the dough. Brush with egg white and sprinkle with remaining tablespoon each of all seeds. Cut an “X” on top of the dough. Cover with lid and let rise at room temperature until doubled in bulk, about 1 ½ hours.
3. 3
   Preheat oven to 475 degrees with rack in lower third position. Lightly sprinkle top of bread with water, cover, then place in oven and reduce heat to 450 degrees. Bake until browned, about 45 minutes. Uncover, and bake for 15 minutes more. Cool in pot on a wire rack 15 minutes. Remove from pot and transfer to a wire rack to cool completely.