My darling Mum makes the MOST delicious seedy sourdough bread. Due to my variable house temperatures and unwillingness to fuss over starter and proving, I decided to do a variation on this yummy yeast no knead recipe that I've been using. It's a delicious bread and looks like sourdough, or at least the delicious rustic style loaf it is. I wanted something less - well, white. Something wholesome that felt like a meal in a slice of bread, without filling up on three slices of white with vegemite, you know? Not that there's anything wrong with a rustic white, like this one:

And of course the internet brings the goods. I'd like to pretend I invented it, but if you google 'seedy bread', you'll get a plethora of recipes. To be honest, after reading it once, I adapted it to suit what I had in the cupboard, and vary it depending on whether I fancy dry roasting the seeds or not. It'd be just as easy to adapt if you wanted to substitue different ingredients - for example, a cranberry and walnut loaf. The idea is to make a pretty wet mix to start with, because the oats are going to absorb the water.

I used this recipe by Sally's Baking Addiction. She has a pretty detailed recipe that I'll point you towards if you'd like to give it a go yourself, but if you have a standard no knead bread recipe, it's really as easy as adding the oats and seeds.

It only takes a few hours to rise, then you shape it whilst the oven is heaing, so really you can have seedy bread by lunchtime if you start it at breakfast time. However, it's far nicer if you rise it, then leave it in the fridge for a day or two.

I do think there's a couple of tricks to bake a good loaf without it being soggy and the crust being crunchy. Here's what I've learnt:

Preheat a dutch oven first, and then when you put the dough in with baking paper, put a couple of ice cubes under the paper and put the lid on quick smart. This creates the extra steam which is good for the crust.
After cooking for 35 minutes at 220C, turn it down and cook for another 10 minutes at 200 or 180, giving the bread a chance to properly cook. This has been trial and error with my oven, so yours might be different.

I served mine this week with a roast beetroot and fetta dip (the beetroot is homegrown) and some fried slices of zucchini, topped with salt and pepper and greek basil. I'm getting hungry even looking at it.

This week I learnt there's a bread baking community on Hive run by @akiponn! It'd be great to see more users subscribing to the community and sharing their bread-ventures.