no knead seed bread

For the dough

  • 375g bread flour / high grade flour

  • 75g wholemeal flour

  • 2 tsp sea salt

  • 2 tbsp linseed

  • 2 tbsp sunflower seeds

  • 2 tbsp white sesame seeds

  • ½ tsp cumin seeds

  • ¼  tsp fennel seeds

  • 400ml warm water

  • 2 tsp dried active yeast

For the topping

  • 2 tsp linseed

  • 2 tsp sunflower seeds

  • 2 tsp white sesame seeds

  • ½ tsp cumin seeds

  • ¼ tsp fennel seeds

  • 1 tbsp honey

  • 1 tsp water

  • ½ tsp sea salt

In a large mixing bowl, combine the bread flour, wholemeal flour, sea salt, linseed, sunflower seeds, white sesame seeds, fennel seeds and cumin seeds.

In a small bowl, whisk together the warm water and dried active yeast until smooth. Set aside for 5 minutes to allow the yeast to activate. When small bubbles form in the water, it’s ready to use.

Add the yeast mixture into the large mixing bowl. Stir together until a sticky dough forms. 

Cover the bowl with a clean damp tea towel set aside at room temperature for 30 minutes. 

After 30 minutes, place the bowl into the fridge overnight. 

The next day, take the bowl out of the fridge. Grease a loaf tin with baking spray then line it with baking paper.

Shape the dough into a loaf and place it into the tin.

Sprinkle the seeds for the topping over the loaf; 2 tsp linseed, 2 tsp sunflower seeds, 2 tsp white sesame seeds, ½ tsp cumin seeds, and ¼ tsp fennel seeds. Gently press the seeds into the dough so they fall off after baking. 

Cover the loaf tin with a clean tea towel and set aside in a warm part of the kitchen to rise for 2 to 2½  hours. The dough should double in size.  

Preheat the oven to 200°C fanbake.

Place the dough into the oven. Bake for 25 to 30 minutes until the loaf is golden brown and cooked through. To check if the loaf is ready, insert a temperature probe. If the temperature reads over 85°C, the bread is good to go.

While the bread is baking, combine the honey and water in a bowl or cup. Stir together until smooth and keep a pastry brush handy.

Take the bread out of the oven, brush with honey and sprinkle the sea salt over the top.  

Let the bread rest for 30 minutes and then tuck in!