No Knead Seed bread - recipe from Nadia Lim website.
No Knead Seed bread - I got recipe from Nadia Lim website - she won Master chef in New Zealand a few years. This is really easy way to have fresh bread for your home made soup or free range eggs which is perfect at this time of year (currently Spring in NZ )
No Knead Seed bread - recipe from Nadia Lim website.
No Knead Seed bread - I got recipe from Nadia Lim website - she won Master chef in New Zealand a few years. This is really easy way to have fresh bread for your home made soup or free range eggs which is perfect at this time of year (currently Spring in NZ )
Cooking Instructions
- 1
1. Mix golden syrup or honey, water and milk together. Sprinkle yeast over and stand for 5 minutes until frothy.
- 2
2. Combine dry ingredients and make a well in the centre. Pour in the yeast mixture, and mix together well. The mixture will have a sticky consistency.
- 3
3. Divide dough into two well-oiled loaf tins and sprinkle some more pumpkin and sunflower seeds over top.
- 4
4. Put loaf tins into a cold oven, and turn temperature to 50 degC/122 Fahrenheit. Leave for half an hour ? this is when the bread begins rising. Then increase temperature to 200 degC/392 Fahrenheit and bake for approximately half an hour, until top is golden brown, and the loaves sound hollow when tapped.
- 5
5. Turn out onto a wire rack to cool. The bread will keep fresh for three or four days. It can also be pre-sliced (use a sharp serrated knife to cut into 14 slices per loaf) and frozen in a plastic bag to be used as you need
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