No Knead Seed Loaf

 

I have been experimenting with different recipes lately to come up with something both very easy and nice.

I adapted this recipe from a couple of different ones from a baker I follow on Youtube. My main motivation is to get a loaf that you start making the day before and end up with a nice freshly baked warm bread for breakfast.

Ingredients 

400g white bread flour

200g wholewheat flour

2tsp kitchen/kosher salt

1tsp instant yeast

1/4 cup brown sugar

1 cup mixed seeds

2Tbsp olive oil

420g/ml water

Method.

Mix the dry ingredients together in a large bowl.

Add the rest of the ingredients and mix well. I find that a silicone spatula works best for this.

Cover the bowl with cling film (I use a plastic shower cap) and leave overnight to prove or for a minimum of 8 hours.

Turn the dough into a greased loaf tin and place into a sealed plastic storage container on top of a warm wet tea towel.

Place the container into a sink of 40 degree C warm water with a weight on top and leave for +- 1 hour to rise again.

Place the loaf tin into a preheated 190 degree C oven and bake for around an hour or until the internal temperature reads 96 degrees C.

Take the loaf out the tin and put back into the oven for 10 to 15 minutes to crispen the crust up. 

Allow to cool a bit before slicing.

No Knead Oat Bread

 Ingredients

• 70g light brown sugar or dark brown sugar
• 480g Bread Flour
• 60g butter, softened or Olive Oil
  
• 120g Whole Wheat Flour
• 130g old-fashioned rolled oats
• 2 teaspoons (12g) salt
• 1 teaspoon instant yeast
• 450 water.
  

 

 

 

 

 

Instructions 

1.Place all the dry ingredients in a large bowl and mix well. Add the Olive oil or butter and water  and mix well.I find that a silicone spatula works very well for this. 

2. Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it will become bubbly and rise quite a bit, so be sure your bowl is large enough.

3. Grease either a round or oval cast iron pot with butter and place the dough into the pot, evening it out with your spoon or spatula. 

4. Garnish by sprinkling a handful of oats on top. If baking a round loaf, slash a hash mark pattern (#) on top.

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2. Place the pot into a cold oven. To keep the bread's bottom crust from burning, set the rack in the middle, not at or near the bottom. Set the oven temperature to 230C. Bake the bread for 1 hour, then remove the lid and continue to bake for another 5 to 10 minutes, until the bread is deep brown, and an instant-read thermometer inserted into the center registers about 96C

3. Remove the bread from the oven, turn out onto a rack, and cool before slicing.