No Knead Seed bread - recipe from Nadia Lim website.
No Knead Seed bread - recipe from Nadia Lim website.

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Composition for No Knead Seed bread - recipe from Nadia Lim website.:
  1. Require 1 tbsp for Godern Syrup or Hone
  2. You need 2 cup for boiling water
  3. Prepare 1 tbsp dry granulated yeast
  4. Need 450 grams - high-grade flour
  5. Give 450 grams for Wholemeal Flour (you can use spelft flour or buckwheat flour)
  6. Need 2 tsp for salt
  7. Provide 3 tbsp wheatgerm
  8. Need 1/2 cup - sunflower seeds
  9. Give 1/2 cup pumpkin seeds
  10. Get 1/4 cup of extra pumkin seeds and sunflower seeds to garnish
No Knead Seed bread - recipe from Nadia Lim website. start cooking:
    1. Mix golden syrup or honey, water and milk together. Sprinkle yeast over and stand for 5 minutes until frothy.
    1. 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.
    1. Divide dough into two well-oiled loaf tins and sprinkle some more pumpkin and sunflower seeds over top.
    1. 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.
    1. 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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