Multi-grain bread
No knead, NZ Vogels bread style
Ingredients
- 1 sachet dry yeast (7g)
- 1 t honey
- .5 c tepid water
- 2 c bread flour
- 2 c whole meal flour
- .5 c rolled oats
- 3 T pepitas
- 1 T psyllium husk
- 3 T sunflower seeds
- 1 t salt
- 2 c tepid water
Instructions
- Activate the yeast by putting yeast and honey in with half a cup of warm water. * Note 1
- Add all dry ingredients to a bowl and mix well.
- Once frothy, pour in the activated yeast mix to the dry ingredients
- Add the rest of the tepid water and mix all of the ingredients well. The dough should be quite tacky
- No kneading. Scrape down the sides of the bowl and cover with a tea towel and put somewhere warm where the dough can rise.
- Once the dough has doubled in size, knock it down and give a bit of a mix. Shape it roughly to the shape of the loaf tin
- Transfer the dough to the oiled loaf tin and set aside somewhere warm to rise again.
- Once risen again you can pop it in to the hot oven, 200 deg C, and cook for 40-50 minutes
- Once cooked, remove from oven and tin, tap the bottom of the loaf, it should sound hollow. If not, pop in the oven for another 5-10 minutes.
Notes
Note 1. If you trust that your dry yeast is active then there is no need for this step. I've had a lot of problems with yeast, perhaps due to being in the tropics? I always activate now so I can ensure the yeast will work and I don't waste any time or ingredients
- Added .5 c cooked cous cous - good result