No Knead Bread With Sunflower Seeds

720 min prep 45 min cook 1 loaf servings

To keep the crisp, good crust, wrap the bread in a clean tea towel or paper bag after it has cooled and store the bread in it. Several people have asked me if this bread can be frozen. I haven’t tried it myself, but I’m sure it can. You will lose the crispy crust then, but if you heat the bread in a hot air oven you will get a crispy crust back (but it must be eaten immediately).

Bread Dry Bread Dough Bread Bread Cut

Original recipe: Trines Matblogg

Ingredients

  • 400g high grade (or plain) white flour

  • 20g bran

  • 30g LSA

  • 150g wholemeal flour

  • 60g toasted sunflower seeds

  • 30g toasted pumpkin seeds

  • 1/4tsp dry yiest

  • 1.5tsp coarse salt

  • 1/2tsp honey

  • 500ml water at room temperature

Directions

  1. Roast the sunflower seeds in a dry frying pan at medium heat for 5-10 minutes until they brown a little. Put aside 1/3 for later.

  2. Add the remaining sunflower seeds and the other dry ingredients to a baking bowl and mix well.

  3. Dissolve the honey in a bit of warm water. Add the room-temperature water and stir the dough quickly with a ladle or similar. The dough should be quite sticky, but keep its shape. Cover with a lid or cling film and allow the dough to rise at room temperature overnight, about 10-20 hours.

  4. Put baking paper on the kitchen counter and sprinkle well with flour and the rest of the toasted sunflower and pumpkin kernels on top. Pour the dough onto the floured paper. It is now quite sticky and partially flows outwards. The dough will now go through a “folding process”. Find a spatula or similar and “fold” the flap of dough (which is facing you) into the middle. Rotate the dough 90 degrees and fold a flap of the dough over again, just as you fold an envelope. Repeat the folding process a few times and sprinkle with a little more flour if the dough sticks to the paper.

  5. Place the dough with the “folding seam” down on top of the well-floured baking paper and roll the baking bowl over. Leave the bread to rest for about 2 hours. Half an hour before you bake the bread, set the oven to 250C degrees and at the same time insert the dutch oven (with lid) in which you are going to bake the bread. The dutch oven I used here is 24cm in diameter. My experience is that the bread will be the best in a dutch oven, but if you do not have one, you can use other types of tempered dishes with a lid, or possibly cover the dish with double-layered aluminum foil.

  6. When the second raising is done, gently “flip” the dough from the baking paper and into the hot pan. It’s fine if the dough sticks to the baking paper, use a knife or similar and loosen the dough from the paper. If necessary, gently shake the pot to even out the dough. Put on the lid and bake on the bottom tray for about 30 minutes. Remove the lid and bake for 5-15 minutes, until the bread is golden and nice. You can check if the bread is done by knocking on it. It has a “hollow” sound when it is finished. Allow the bread to cool on a rack.


Category: Baking

Tags: Baking • Bread • No knead • Sunflower • Yiest