I absolutely love the magic of baking bread. All it takes is a few minutes to mix a handful of ingredients together, and then you wait. Overnight it turns into some strange looking alien sludge, but knead it a few times and stick it in the oven and the result is a beautiful golden crusty loaf with the most delicious smell.
No-Knead Seed Bread
Easy to prepare Seed Bread
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Ingredients
- 2 Cups All-Purpose Flour
- ¾ Cup Whole Wheat Bread Flour
- ¼ Cup Rolled Oats
- ¼ Cup Mixture of Seeds
- 1½ – 2 tsp Salt
- ½ tsp Instant Yeast
- 1½ Cups Luke warm water
- 1 Tbsp Oats for sprinkling on top Optional
- 3 Tbsp Seeds for sprinkling on top Optional
Instructions
- In a large mixing bowl, whisk the flours, salt, yeast, and seeds together until mixed. Stir in the water until a chunky, thick dough forms. Cover the mixing bowl with a cloth or plastic wrap and let it rest overnight (around 12 hours) at room temperature
- In the morning, gently scrape the dough from the bowl and knead a few times on a floured surface
- Shape into a loaf shape and place in a loaf tin greased with non-stick cooking spray. Cover again and let rise for another ½ – 1 hour *
- Place a deeper baking sheet in the bottom of the oven and preheat the oven to 190°C**
- Once the oven is hot, you can choose to add extra oats and seeds to the top of the loaf by brushing with a little milk and sprinkling. This step is optional
- Place the bread in the centre of the oven, then add 1 Cup of water to the hot baking sheet at the bottom of the oven and quickly close the door to contain the steam created. The steam will help the bread to create a lovely crust. Bake for 40 – 45 minutes, until golden and crusty. Ensure that a cake tester or skewer comes out clean/dry
- Remove from the oven and let cool for 15 in the tin. Then remove from the tin and let cool further on a wire rack
Notes
I use a seed mix that contains pumpkin seeds, sunflower seeds, two kinds of sesame seeds and slivered almonds. I use this seed mix for salads, baked goods etc. Feel free to use whatever seeds or seed mixture you wish.
*You also have to option to make this into a free / hand formed loaf by shaping the dough into a loaf or ball shape and placing it on with baking paper or a silicone baking mat for the final rise.
**If following the above step step, place another baking sheet in the oven to preheat with the oven. Placing the bread onto the hot baking sheet to bake will help the bottom create a crust. Depending on the size of your loaf, the free formed loaf could take less time to bake so start checking it at around 35 minutes. If the bottom of the bread is still slightly moist at the end of the baking time, turn the bread over and put it back in the oven for a further 5 minutes to dry. You may want to turn the oven off at this stage.
- My oven takes longer than most on the bake setting. Please check your bread at the minimum time to ensure it does not over-bake.
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