Seeded Whole Grain Bread - No Knead
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
2.5 cup Whole Wheat Flour 1 cup Flour, white 0.5 cup Oat Meal (Quaker Oats - Old Fashioned - dry) 1 tsp Salt .19 serving Yeast, Instant, Rapid Rise - Fleischmann's - 1 .25 oz packet =1 serv. 10/15 (by ALILDUCKLING) 2 cup (8 fl oz) Water, tap 0.25 cup, hulled Sunflower Seeds, without salt 0.25 cup Pumpkin Seeds (whole seeds, roasted) .25 cup Sesame Seeds
Place 2 cups warm (not hot!) water in a large mixing bowl - preferably ceramic. Add in 1/4 tsp instant yeast, salt, and 2 TBS each of the pumpkin, sesame, and sunflower seeds. Mix well.
Add the whole wheat flour, white flour and whole oats. Stir until well mixed. This is a very wet dough.
Cover and proof for 8-12 hours (I've even had it rise for 18 hours to good effect) at around 72 degrees F (room temp).
Punch the dough down with a wooden spoon. I shape it in the bowl with the spoon to the size of the baking pan (I use 8 inch non-stick bread pans). Coat with the rest of the seeds and turn into the bread pan. Cover the pan pan with a 2nd bread pan and use heavy paperclips to clip the 'lid' to the bottom pan. This a great way to get a crustier loaf like when using a dutch over - without the dutch oven.
Let proof another 1 hour.
Preheat your oven to 400F for at least 20 minutes so it is well heated.
Bake for 45 minutes. Take off the lid and bake another 15 minutes. Take the bread out and turn it onto a cooling rack. Wait 1.5-2 hours before cutting.
Serving Size: Makes 20 1/3-1/2 inch slices
Add the whole wheat flour, white flour and whole oats. Stir until well mixed. This is a very wet dough.
Cover and proof for 8-12 hours (I've even had it rise for 18 hours to good effect) at around 72 degrees F (room temp).
Punch the dough down with a wooden spoon. I shape it in the bowl with the spoon to the size of the baking pan (I use 8 inch non-stick bread pans). Coat with the rest of the seeds and turn into the bread pan. Cover the pan pan with a 2nd bread pan and use heavy paperclips to clip the 'lid' to the bottom pan. This a great way to get a crustier loaf like when using a dutch over - without the dutch oven.
Let proof another 1 hour.
Preheat your oven to 400F for at least 20 minutes so it is well heated.
Bake for 45 minutes. Take off the lid and bake another 15 minutes. Take the bread out and turn it onto a cooling rack. Wait 1.5-2 hours before cutting.
Serving Size: Makes 20 1/3-1/2 inch slices
Nutritional Info Amount Per Serving
- Calories: 104.2
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 121.7 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 2.7 g
- Protein: 3.7 g
Member Reviews
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EVILCECIL
Looks great. - 6/3/21
Reply from KNILLIE (6/6/21)
Thanks! I actually buy whole einkorn wheat and grind it myself - it's a great healthy bread filled with yummy nutrients and packed with flavor! And it's great toasted. It IS a dense bread though - FYI. :)