Easy “No-Knead” Granary Loaf
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Easy “No-Knead” Granary Loaf

25 Jan Easy “No-Knead” Granary Loaf

Posted at 10:15h in Carbs, Vegan by

All you need to make this loaf is a little patience and a cast iron dutch oven with a lid. As the title says you don’t need to touch this except for the mixing. Everyone deserves a fresh loaf without the use of a bread machine. Treat yourself, I hope it will become a staple in your home as it has in mine. Use a 20 cm Cast iron pot for a higher rise perfect for sandwiches, or a 24 cm cast iron pot for a larger, flatter loaf; cut into chunks for soup and stews.

Easy “No-Knead” Granary Loaf

  • 200 grams (1 1/2 cups) white bread flour
  • 200 grams (1 1/2 cups) wholemeal bread flour
  • 70 grams (1/2 cup) mixed seeds (pumpkin and sunflower)
  • 1 tbsp ground flaxseed (AKA linseed)
  • 1/8 tsp dried active yeast or 1/2 tsp fresh yeast
  • 1 1/2 tsp salt
  • 380 ml ( 1 5/8 cups) water

 

1 In a medium sized mixing bowl, add all the ingredients together.

2 Add 1 5/8 cups of water

3 Mix the water into the flour mixture until it forms a dough.

4 Cover with clingfilm and cover for 8-12 hours. The dough should increase by almost double depending on the room temperature, and small bubbles should appear on the surface.

5 Preheat the over to 220C/200C fan-assisted and place your cast iron pot without the lid into the oven to heat. Leave the pot in for 15 minutes after the oven has come up to temperature (when the light next to the dial turns off).

6 Take the hot cast iron pot out of the oven. Using a spatula carefully scoop the dough into the hot pan and pour over 1/3 cup of cold water. It should sizzle. Put the lid on top and place in the oven for 40 minutes.

7 Take the lid off and bake for a further 20 minutes.

8 Now the hard part. Take out of the oven and wait for it to cool before slicing.

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