Bread - No Knead Seed Bread

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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 123.3
  • Total Fat: 1.8 g
  • Cholesterol: 0.3 mg
  • Sodium: 157.8 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 2.6 g
  • Protein: 4.6 g

View full nutritional breakdown of Bread - No Knead Seed Bread calories by ingredient
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A Vogel's style bread cuts into aprox 14 slices per loaf A Vogel's style bread cuts into aprox 14 slices per loaf
Number of Servings: 30



    Plain white flour (UK), 400 g
    *Whole Wheat Flour, 3.5 cup
    *Rye flour, light, .3 cup
    Yeast, bakers, 1 ounce
    Salt, 1.5 tsp
    Sunflower Seeds, without salt, .5 cup, hulled
    Pumpkin Seeds, .5 cup
    Milk, nonfat (skim milk), 2 cup
    *treacle, 3 tsp
    Water, tap, 2 cup (8 fl oz)


Serving Size: Makes aprox 14 slices of Vogel type bread from each loaf.
Freezes well, but slice before freezing for ease of use.


Oil 2 x 22cm loaf tins.
Toast the seeds if you wish.
Mix all flours, salt and seeds into large bowl
place treacle in separate bowl, pour over 2 cups boiling water, stir to dissolve then ad 2 cups skim milk. Sprinkle 1 TBS of granulated yeast on top and allow to sit for 5 minutes till frothy.
Pour into flour mix, mix well ensuring all flour has been moistened.
Divide into the two prepared tins, place into a cold oven and turn to 50 Celsius for 30 minutes, this enables the bread to rise. Increase heat to 200 Celsius and bake for a further 30 minutes till golden on top.

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