Do you want to learn how to make bread without the need for kneading and also without a sourdough starter? Then you’re in the right place! I’m going to teach you how to easily make bread and without complicating your life, forget about sourdough starter if you didn’t have time to prepare it beforehand.
This recipe, inspired by Ibán Yarza’s book “Home-made Bread” (Pan Casero), is perfect for these days in which we have to be isolated in our houses, and we can’t go outside every day to the bakery and buy some bread, but we still want to eat some nice warm bread next to our breakfast or lunch.
The preparation of this bread teaches us how the cold “kneads” the dough and helps to bring out all the fragrance and flavour to the final result of this rustic and versatile bread.
What better time than this one to start your bread lessons, come on … I know you’ve been waiting for this! So let’s make some bread, but not just another bread, one super easy with some basic ingredients which I’m sure you may already have in your own kitchen.
I always say bread is magical, because with some basic ingredients, time and love is enough, which is indeed perfect, isn’t it? So now that you have time and will, let’s make some bread, I assure you’ll want to repeat the experience once you see your first results.
If you make it then explain to me how was your experience in the comments down below and tell me if it was your first experience or if you already are an expert in this area ; )
Let’s bake!
RUSTIC MULTISEED NO-KNEAD BREAD
two little loaves
· Ingredients ·
475 g wheat flour
25 g wholemeal flour
330 ml water
10 g salt
5g fresh yeast
40 g black sesame seeds
40 g flax seeds
· Step by step ·
Warm up a bit the water, and bring it up to 25ºC it has to be warm, not hot, now dissolve the yeast in it.
In a big bowl combine with your hands both flours with the salt and add the mix of water in it and continue mixing everything well until you’ve got a sticky dough.
Now leave it to rest in the bowl for 5 minutes.
With your hand take the base of the dough and bring it up folding it on itself.
Cover the bowl with cling film and leave it to rest for a day inside your fridge.
Put some flour on your work surface and carefully place the dough on the top.
Now it’s time to shape it, first of all, make a rectangle and divide it in two, so now you’ll have two rectangles for two pieces of bread.
Wet some clean tea towel and place the dough on the top, now that they are humid place all the seeds on the top, they’ll stick better now.
In an oven tray, with some baking paper or silpain, and now shape them like a spiral.
Ferment the bread for 2 hours in a warm place.
Preheat the oven to 250ºC and place an oven tray at the bottom.
Once the oven reaches the temperature you need to place the bread inside, and quickly pour a big glass of water on that hot tray you placed on the bottom. Quickly close the oven’s door.
After 10 minutes regulate your oven temperature at 220ºC and take out the oven tray you had with water.
Keep baking the bread for 25 more minutes.
· Tips ·
If you don’t have fresh yeast, you can always use1,5 g of dry yeast.
The type of seeds you can use in this bread is totally up to you, so don’t worry if you don’t have sesame and flax seeds at home, you can add whatever seed you have or even leave it without seeds.
Enjoy!
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