Bread without Kneading, with Flax and Sunflower Seeds

This quirky homemade bread recipe is so simple it doesn’t require any baking skills from you. This is what attracted me to the recipe. You just need to mix all the ingredients, leave the dough in the refrigerator overnight, and bake bread in the morning. I replaced the usual flour in the recipe with the whole wheat flour “Ryazanochka” and “Peasant”. This flour contains a lot of fiber, as well as a rich mineral and vitamin composition. I also added flax and sunflower seeds to the bread. It turned out very tasty and healthy!

Cook: 55 minutes

Ingredients

• Wheat flour “Ryazanochka” wheat “Peasant” coarse grinding – 350 g + for working with dough
• Water – 320 g
• Dry fast-acting yeast – 1 teaspoon
• Salt – 1 teaspoon
• Sugar – 1 tbsp
• Flax seeds – 1 tbsp
• Peeled raw sunflower seeds – 1.5 tbsp

Directions

1. First of all, we sift the required amount of wheat flour “Ryazanochka” “Krestyanskaya” of coarse grinding.
2. Since we use fast-acting yeast, according to the instructions on their packaging, pour the yeast into the flour and stir. Pour sugar and salt here, and then stir again.
3. Pour cold water into the flour mixture. You will be surprised, but this recipe uses cold water. This yeast dough will have a long proofing process in the refrigerator, during which all the processes will take place, so in this case, warm water is inappropriate, as in cases of quick proofing. The dough should be liquid, or rather viscous. This will seem unusual, so I want to warn you that if you want to add flour, do not do it!
4. Now you can add sunflower and flax seeds, just leave a little bit to sprinkle on top of the bread.

   

5. We mix everything together, and you can send the dough to the refrigerator. You don’t need to knead, or rather knead the dough, you just mix it and that’s it! Here is such a really easy recipe for homemade bread without kneading!
6. Cover the bowl with cling film and refrigerate. That is, the dough for baking bread can be made in the evening and baked the next day. The desired time for keeping the yeast dough in the refrigerator is 16-18 hours.
7. We take out the approached dough from the refrigerator. Sift some flour onto the work surface. Gently spread the dough into the flour. See how strangely liquid it is? This is how it should be!

   

8. Now you need to fold the dough from four sides inward, like an envelope. First, bend one side to the center. To fold the sticky dough easier, use your fingers to scoop flour from the work surface.
9. We fold the other side. Then we fold the remaining two sides of the dough inward.
10. After that, turn the dough seam down, cover with a bowl or towel and let stand for 30 minutes.
    At this time, you can already turn on the oven to heat up to 220 degrees. According to this recipe, bread is baked in a thick-walled ovenproof dish with a lid. I used to bake bread in a ceramic pot. We immediately put this dish in the oven – it should warm up well.
11. After 30 minutes, make an incision in the middle of the future bread and sprinkle the surface of the dough with flax and sunflower seeds. To prevent the seeds from crumbling, it is better to get them.

    

12. We take out the pan in which we will bake the bread from the oven (carefully, with the help of oven mitts) and very carefully so as not to burn ourselves, put the future bread into it. Close with a lid and put it in the oven. For the first 30 minutes, we bake bread in a saucepan with a lid at a temperature of 220 degrees. After that, we bake the bread in a saucepan without a lid, lowering the temperature to 180 degrees, for another 20-30 minutes.
13. We take out the finished bread from the oven, immediately put it out of the pan and let it cool. Look how beautiful the homemade bread with seeds is!
14. Such bread is perfect for breakfast if you spread it with butter, and for lunch if you serve it with any first course, and for dinner. This homemade bread will only benefit you!

    

Bon Appetit!

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