No-Knead Breakfast Bread
- Prep Time: 70
- Cook Time: 50
- Total Time: 120 minutes
- Category: Baking
- Cuisine: Finnish
Ingredients
Scale
- 5 deciliters water
- 2 teaspoons organic sugar or molasses
- 2 teaspoons salt
- 1 deciliter organic oats
- 1 deciliter graham flour
- 1 bag / 11 grams dry yeast
- 0,5 deciliter pumpkin seed flour
- 4,5 deciliters all-purpose flour
- some pumpkinseeds
- high quality olive oil for brushing the loaf pan
Instructions
- Oil the loaf pan.
- Grab a large bowl and add 5 deciliters of warm water. (To get 42 degrees celsius temp I mix half cold and half boiling water if I don’t have a thermometer)
- Then add sugar, salt, oats, graham flour and dry yeast. Mix together with a wooden spoon.
- Let rise in a warm place under a cloth for 30 minutes.
- Measure pumpkin seed flour and all-purpose flour and mix in to the dough.
- Cover and let the dough rise for another 30 minutes.
- Set the oven to 200 degrees Celcius.
- Bake on the lower level of the oven first for 20 minutes and then cover with tin foil and keep baking for 30 more.
Notes
- Add more seeds and nuts to change it up. We might end up baking quite a lot in the near future!
- Use serrated knife for slicing, the bread is deliciously soft and might crumble.
- Try serving with olive paste or vegan herb-cream cheese.
- Throw slices on a hot pan to dry toast.
Find it online: https://sultryvegan.com/no-knead-breakfast-bread/
