No Knead Black Bread

Preparation of the Dough In a large mixing bowl, combine the rye flour, all-purpose flour, yeast, salt, and water. Stir until a shaggy dough forms, then cover with plastic wrap and let it rest at room temperature for 12 to 18 hours.

Adding Flavor After the resting period, the dough should be doubled in size and have bubbles on the surface. In a small bowl, mix the molasses, instant coffee powder, and cocoa powder with a tablespoon of water. Stir this mixture into the dough until well combined. Let the dough rest for another 15 minutes.

Preparation for Baking Preheat the oven to 450°F (232°C). Place a Dutch oven or heavy-bottomed pot in the oven to heat. While the pot is heating, shape the dough into a ball, and place it on a sheet of parchment paper. Score the top of the dough with a sharp knife and sprinkle the rolled oats, flaxseeds, sunflower seeds, and pumpkin seeds on top of the dough.

Baking the Bread Carefully transfer the parchment paper with the dough into the preheated pot. Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for an additional 15 minutes to allow the crust to brown and crisp.

Final Steps Once baked, remove the bread from the pot and let it cool on a wire rack before slicing and serving. Enjoy your delicious no knead black bread!