Everything Garlic & Sunflower Seed No Knead Bread with turkey, cheddar, Dijonnaise, & garlic herb butter
- Milk
- Eggs
- Wheat
- Sesame
Ingredients
1.5 ounce
Sunflower Seeds
8 ounce
Sliced Cheddar Cheese
(Contains: Milk)
8 ounce
Sliced Turkey Breast
8 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Instant Yeast
8 tablespoon
Garlic Herb Butter
(Contains: Milk)
4.5 tablespoon
Flour
(Contains: Wheat)
8 teaspoon
Dijon Mustard
3 tablespoon
Everything Bagel Seasoning
(Contains: Sesame)
2 teaspoon
Garlic Powder
Not included in your delivery
1 teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Reserve 2 TBSP flour in a small bowl. In a large bowl, combine remaining flour, yeast, garlic powder, everything seasoning, sunflower seeds, 2 tsp salt, and 1 tsp sugar. Whisk together until well mixed, 20-30 seconds. (TIP: You want to ensure your bowl is large enough to allow your dough to double in size while proofing.)
Add 1 1/2 cups warm water (TIP: For the perfect water temperature to help activate the yeast, microwave 3/4 cup water until steaming, 1-2 minutes, then add 3/4 cup cold tap water). Stir until the flour is absorbed and you have a sticky dough, about 30 seconds.
Cover bowl with dough with a kitchen towel. Set aside in a warm spot until dough is doubled in size, about 3 hours. (TIP: You can tell dough is ready if it’s wobbly like jelly and the top is bubbly. If after 1 hour it doesn’t seem to be rising, move it somewhere warmer.)
One hour before you are ready to bake, adjust oven rack to middle position and place a large heavy bottomed pot with lid on middle rack. Preheat oven to 450 degrees and preheat the pot.
Once dough is ready and pot is preheated, sprinkle half the reserved flour on a clean, flat surface. Carefully scrape dough out of bowl onto floured surface. Sprinkle top with remaining flour. Place a large piece of parchment paper onto a flat work surface next to dough.
Lightly oil your hands with cooking oil or sray with nonstick cooking spray. Fold the sides of the dough inwards, about 6 folds, to roughly form a round shape. (TIP: To help with folding, you may also use a spatula - simply spraty the spatula with oil and use the edge to gently lift and fold the edges to roughly for the round shape. Don’t worry too much about the shape here! You will be moving to dough again shortly.)
Gently turn the dough upside down onto the parchment paper, folded side down, smoother side up. Move the dough towards the middle of the paper, then reshape it into a more round shape. (TIP: It's ok if the dough isn't perfectly round! This bread is rustic.)
Very carefully remove preheated pot and lid from oven. Remove lid and set aside. Carefully pick up parchment paper with formed bread dough and gently place into the middle of the pot. Carefully and quickly cover with the hot lid. Place pot with bread back on middle rack and bake, covered, for 30 minutes.
After 30 minutes, very carefully remove the lid. Return pot to oven to bake, uncovered, until bread is golden brown and fully cooked, 20-25 minutes.
Once cooked, remove bread from pot and set aside to cool for at least 20 minutes before slicing. (TIP: If you have a cooling rack, let bread cool on rack.)
In a small bowl, whisk together Dijon mustard and mayo to make Djionnaise.
Serving suggestions: slice cooled bread into 1/2-inch-thick slices. Build sandwiches with fresh bread, deli turkey, cheddar cheese, garlic herb butter, and Dijonnaise. Or build grilled cheese sandwiches with garlic herb butter and cheese!
