No-Knead Multi-Seed Bread

No-Knead Multi-Seed Bread

Ingredients

Dry Ingredients:

• • 1 ¼ cup (160 g) all-purpose flour

• • ¾ cup (100 g) whole-wheat flour
  • ½ cup (65 g) toasted sunflower seeds
  • ½ cup (75 g) toasted pumpkin seeds

• • 2 tablespoons toasted sesame seeds
  • 2 tablespoons black sesame seeds
  • 1 teaspoon baking powder

• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients:

• • 1 ¼ cup (310 ml) buttermilk, room temperature

• • 1 large egg, room temperature
  • ¼ cup (60 ml) oil
  • ¼ cup (80 g) honey

Topping:

• • ½ tablespoon black sesame seeds
  • ½ tablespoon sesame seeds
  • 1 tablespoon toasted sunflower seeds

• 1 tablespoon toasted pumpkin seeds

Directions

1. 1. Preheat Oven:
      • Preheat your oven to 350ºF (175ºC), using upper and lower heat without the fan. Butter and line a 5×9 inch (13×23 cm) or 4.4×10 inch (11×25 cm) loaf pan with parchment paper, leaving some overhang on the lengthwise sides for easy removal. Set aside.

1. 1. Prepare Dry Ingredients:
      • In a large bowl, combine all the dry ingredients: all-purpose flour, whole-wheat flour, sunflower seeds, pumpkin seeds, sesame seeds, black sesame seeds, baking powder, baking soda, and salt. Mix well with a spoon and set aside.
   2. Prepare Wet Ingredients:
      • • In another bowl, whisk together all the wet ingredients: buttermilk, egg, oil, and honey until fully combined. Pour the wet mixture into the bowl with the dry ingredients.

   3. Mix the Batter:
      • Whisk and mix the wet and dry ingredients together until just combined. Avoid overmixing to prevent the bread from becoming dense.

1. 1. Bake the Bread:
      • Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the topping seeds (black sesame, regular sesame, sunflower, and pumpkin seeds) evenly on top.
      • Place the pan on the lower ⅔ rack of your oven and bake for 45 minutes or until the bread is golden brown and a toothpick inserted in the center comes out clean.

1. Cool and Serve:
   • Remove the bread from the oven and carefully lift it out of the pan using the parchment overhang. Let it cool completely on a rack before slicing. Enjoy this delicious, easy-to-make multi-seed bread!

Serving Suggestions

• • Serve thick slices with butter, cream cheese, or your favorite spread.

• Use it as a base for sandwiches or toast for a wholesome breakfast.

Cooking Tips

• • Measure Flour Properly: Use the spoon-and-level method to avoid using too much flour, which can make the bread dense.
  • Monitor Oven Temperature: Use a portable oven thermometer for a more accurate temperature reading.

• Customize Flour: Swap all-purpose flour with whole wheat or oat flour for a different texture and flavor.

Nutritional Benefits

• • Rich in Fiber: Whole wheat flour and seeds add dietary fiber, aiding digestion.
  • Healthy Fats: Seeds provide heart-healthy fats and essential nutrients like magnesium and zinc.

Dietary Information

• Vegetarian
• Can be Dairy-Free: Use a dairy-free buttermilk alternative.

Storage

• • Room Temperature: Store in an airtight container for up to 3 days.

• Freezer: Wrap slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature or toast directly from frozen.