Less than 5 minutes active effort, no knead, no stand mixer, highly flexible and forgiving, this homemade MULTI-SEED NO KNEED BREAD can be on your plate in about 2 hours. It's rich in flavour and packed with seeds - try pumpkin, sunflower, chia or linseeds. There's nothing more tempting than the smell of baking bread!
Prep Time: 5 minutes
Cook Time: 60 minutes
Total Time: 2 hrs 5 minutes (5 minutes prep + 60 minutes raising + 60 minutes baking)
Difficulty: 2/10
INGREDIENTS
Dry Ingredients
300g (2 cups and 2 tbsp) strong white flour
150g (1 cup and 1 tbsp) wholemeal flour or wholemeal spelt flour
2 tsp salt
2 tsp sugar
Wet Ingredients
2.5 cups warm water
Mix-ins
5 tbsp oats
2 tbsp flaxseed
2 tbsp chia seeds (optional)
1/2 cup sunflower seeds (optional)
1/2 cup pumpkin seeds (optional)
1 tbsp brown linseed (optional)
For greasing the loaf tin
1 tbsp olive oil (vegetable oil works too, but I prefer olive oil for this recipe)
INSTRUCTIONS
In a large bowl, whisk the dry ingredients and mix-ins.
Pour in the warm water and gently mix together with a spoon. The dough will seem wet and sticky.
Cover the dough with a tea towel and set on the counter at room temperature (honestly any normal room temperature is fine!). Allow to rise for 1 hour. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.
Grease a loaf tin with olive oil.
Preheat oven to 200°C (390°F).
Once the dough has proofed, pour it into the greased loaf tin.
Place the tin in the oven and bake for 1 hour at 200°C (390°F).
Remove from the oven and let cool on a cooling rack.
Tried this recipe? Leave a comment below. Feel free to share a picture on Instagram and tag @i_loveporridge or hashtag it #i_loveporridge. It's super helpful for me and other readers. Cheers!
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