This is my kind of bread! Although it is a yeast dough, as the title says, it doesn’t require kneading and it’s full of texture due to the amount of seeds in it. Good with soups and on it’s own, but even better with the daubing of soft goats cheese.
NO_KNEAD HONEY SEED BREAD
(Recipe taken from the book ‘Entertaining Vegetarians’
by Celia Brook)
2 tablespoons honey
1 tablespoon active dry yeast
2 cups whole-wheat flour
1 1/2 cups of all purpose flour
2 tsp salt
2 tablespoons pumpkin seeds
2 tablespoons sunflower seeds
2 tablespoons leenseeds
butter for greasing
milk, for brushing (optional)
1 tablespoon poppy seeds (for sprinkling)
- Dissolve the honey in 1-1/4 cups hot (but not boiling) water in a small bowl or pitcher. Whisk in the yeast and let stand in a warm place for about 15 minutes until frothy.
- Combine the two flours in a mixing bowl. Using a wooden spoon, stir in the salt and the pumpkin, sunflower and leenseed. Gradually add the yeasty water and mix to a dough. As the dough draws together, put the spoon aside and start using the one hand to press the dough into a ball and the other hand to turn the bowl, incorporating everything into a soft, pliable mixture that leaves the sides of the bowl fairly clean. If the mixture is very sticky, sprinkle in a bit of flour to form a soft dough.
- Grease a cookie sheet. Please the dough on it and form into a tapered “eye” shape — or whatever shape you fancy. Dust with flour and over with a damp dish towel. Let rise in a warm place for about 1 hour, until doubled in size. Preheat the over to 200C. Use kitchen scissors to make a decorative snips down the middle of the read. Brush all over with milk and sprinkle with poppy seeds, if desired. Bake the loaf in the preheated oven for 30 – 40 minutes, until golden, firm and hollow-sounding when tapped. Let cool on a wire rack.