Monday, March 28, 2022

Artisan No Knead Multi Seeds Bread

 

      

      

   


The Artisan No Knead Multi Seeds Bread is a healthy bread. Seeds can help reduce blood sugar, cholesterol and blood pressure if we include them in our healthy diet. You do not have to add all the seeds stated below; just add whatever you have in your pantry. This bread is very easy to make as it is a no knead bread; we do not need a mixer nor do we need a pan. We just need to mix all the ingredients in a bowl with a spatula, proof, shape (just shape into a boule and place of baking sheet if one does not have a loaf pan), proof again and bake.


Ingredients:

  • Dry Ingredients:
    • 300 g bread flour
    • 2 tbsp milk powder
    • 1 tsp salt

  • Wet Ingredients:
    • 200 ml warm milk
    • 20 g molasses (or white or brown sugar). Can add more for a sweeter bread.
    • 1 tsp yeast
    • 1 egg
  • 50 g butter
  • Inclusions:
    • 2 tbsp oats
    • 2 tbsp white sesame seeds
    • 2 tbsp black sesame seeds
    • 2 tbsp flaxseeds meal (by grinding 1 tbsp flax seeds)
    • 1 tbsp pumpkin seeds or 2 tbsp pumpkin seeds meal (by grinding 1 tbsp of toasted pumpkin seeds)
    • 1 tsp poppy seeds
    • 1 tbsp chia seeds
    • 2 tbsp sunflower seeds


Method:
  • Toast the white and black sesame seeds, pumpkin seeds and sunflower seeds. Add them and other inclusions into a bowl.
  • Activate the yeast with warm milk, molasses and yeast. Once bubbles have formed, beat the egg into the yeast mixture.
  • Add flour, milk powder and salt into a mixing bowl.
  • Add the yeast mixture to the mixing bowl.
  • Use a spatula to mix them up till no flour can be seen and that they form a shaggy mass.
  • Mix in the butter.
  • Add the inclusions and mix well.
  • Cover the mixing bowl with a cling wrap and allow the dough to proof to double in volume. It may take any time from 4 to 6 hours.
  • Lightly flour your work bench.
  • Tilt the dough onto it.
  • Use your fingers to form the dough into a rectangle.
  • Swiss roll up the dough and place it into your pan.
  • Let it proof for another hour.
  • Bake at 180 deg C for about 40 minutes. (Tent your bread if it is becoming too brown.)
  • Remove the bread immediately from the pan onto a metal rack.
  • Let it cool down before slicing it.

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