* Exported from MasterCook *
Bread, No-Knead Bread with Buckwheat, Rye, Seeds and Nuts
Recipe By :Ana
Serving Size : 6 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Crockpot
Grains Nuts
Posted Vegetarian
Amount Measure Ingredient -- Preparation Method
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2 cups whole-wheat flour -- wholemeal
1 cup buckwheat flour
1 cup rye flour
1 tbsp chia seeds
1/2 cup toasted hazelnuts
1/2 cup walnuts
1/2 cup toasted sunflower seeds
1/4 tsp instant yeast
1 tsp salt
2 1/2 cups water
Loaded with fiber and minerals, the no-knead bread doesn't require
any baking skills and comes with a delicious crunchy-crust and nutty flavor.
Prep: 14 hours
Cook: 1:10
Total: 15:10
Note: *extra flour to sprinkle the working surface and bowl
In a large bowl combine flour, yeast, salt, nuts and seeds, then add water.
Stir to combine and obtain a sticky dough.
Cover the bowl with a clean towel and let the dough rise at room
temperature for for 12 hours (until bubbles appear on its surface).
Sprinkle a working surface with flour, transfer the dough on it, fold
it once or twice and give it a ball shape.
Sprinkle the bowl abundantly with flour, place the dough inside,
cover with a clean towel and let it rise for two more hours (it
should double its size).
With about 20 minutes before the dough is ready, heat the oven at
220C/450F and place a cast-iron pot or a clay one into the oven,
empty, to accumulate heat.
Remove the pot from the oven, carefully transfer the dough into it,
cover with a lid and bake for 30 minutes.
Remove the lid and bake for 40 more minutes.
Info: Cal 314, Fat 11g, Carb 48g, Sod 296mg, Fiber 8g, Pro 11g
S(Internet address):
"https://www.theawesomegreen.com/no-knead-bread-with-buckwheat-rye-seeds-and-nuts/";
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Per Serving (excluding unknown items): 481 Calories; 22g Fat (38.4%
calories from fat); 16g Protein; 63g Carbohydrate; 10g Dietary Fiber;
0mg Cholesterol; 365mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean
Meat; 4 Fat.
NOTES : 2018 - 0716