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No-Knead Whole Grain Seed Bread (Vegan)
There's hardly a smell on earth comparable to freshly baked bread. Try this seed packed recipe that's perfect for all your bread needs.
Prep Time 15 minutes
Cook Time 45 minutes
Rising Time 2 hours
Total Time 1 hour
Servings 1 large loaf or 2 smaller loaves
Ingredients
- 2 tablespoons active dry yeast
- 2 cups water
-
3
tablespoons
maple syrup
- 1 tablespoon salt
-
2
tablespoons
coconut oil
melted
- 1/2 cup sourdough starter
- 3 tablespoons each of:
-
quinoa
-
sunflower seeds
-
sesame seeds
- 1/4 cup each of:
-
flaxseed meal
- cornmeal
- cornstarch
-
brown rice flour
-
rye flour
-
bulgur wheat
-
old fashioned oats
-
flax seeds
- 4 - 4 1/2 cups whole wheat flour
Instructions
-
Dissolve yeast in water in a large mixing bowl or bowl of stand mixer. Add syrup and salt and stir well. Pour in coconut oil and sourdough starter and, again, mix well.
-
Add all of the different flours and seeds and mix very well.
-
Grease a medium bowl and scrape dough into it then cover wirh plastic wrap or towel and place in a warm place to rise until doubled in size, about 1 hour.
-
Preheat oven to 375 degrees F (190 C) and line a large pan with parchment or grease 2 loaf pans. Turn dough out onto a lightly floured surface and lightly grease your hands for easier handling. Shape the dough into a ball (or 2 balls for loaf pans) and coat sides lightly with flour.
-
Allow to rise while oven heats then bake for 35 - 45 minutes until edges are dark brown and bread sounds hollow when knocked on.