This No-Knead Bread with seeds will help you stick to your new year’s resolutions. Not only is this a healthy bread it is also juicy and full of flavor.
we use this bread for breakfast, lunch, and suppers. It is great for a healthy packed lunch and sandwiches. The bread will stay juicy all the way until lunch even when prepared in the morning. It is also filling and will give a slow energy release throughout the day, and prevent blood sugar peaks.
Now we have a pretty extensive list of seeds that we used for this bread. And you can choose to substitute for other types that you might have in the pantry. Just be careful to aim for the same total amount in weight. And be careful with grains that have a tendency to soak up water (see the paragraph below about chia seeds).
In this recipe, we have added some chia seeds to increase the protein level of the bread. The Chia seeds have an incredible ability to soak up fluids. This ability can, however, be used in your favor or it can break your recipe. If you do not soak the Chia seeds prior to mixing they will steal a lot of the water from the dough and you’re missing out on the ultimate juiciness. So make sure to follow the recipe.
This recipe is also considered a high hydration dough. This means that the water to flour ratio will be high and again lead to a dough that is almost impossible to shape. The final dough resembles a batter more than traditional dough. that is why you absolutely need a bread tin for this recipe.
No-Knead bread with seeds
- Large bread tins
- Mixing bowl
- measure cup
- Kitchen scale
- 11 dl Water (luke warm)
- 100 gr Linen seeds
- 50 gr Chia seeds
- 50 gr Sesame seeds
- 60 gr Rolled oats
- 650 gr Wheat flour
- 250 gr Whole wheat flour
- 120 gr Pumpkin seeds
- 20 gr Dry yeast
- 20 gr Salt
- Measure up all ingredients before starting
- Add ingredients in step 1 into a large mixing bowl
- Mix well, cover and leave to rest for 10 minutes
- Add ingredients from step 3
- Mix well, cover and leave to rest for another 10 minutes
- Add the remaining ingredients from step 3
- Mix well, cover and leave to rest for another 40 minutes
- Set the oven to 225 degrees Celcius
- Divide the dough equally into two buttered bread tins
- leave to rest for 1 hour
- Place the bread in the bottom of the oven for 40 minutes
- Flipp the breads over onto a griddle and place them back into the oven for another 10 minutes
- Leave the loaves of bread to cool completely before cutting.