No-Knead Seed Bread

No-Knead Seed Bread (Makes 2 Small Loaves)

Ingredients

• 3 cups (375 g) all-purpose or bread flour
• 1 tsp salt
• 1 tbsp sugar or honey
• 1 tsp instant dry yeast
• 1 cup (240 ml) warm water
• ¼ cup (60 ml) warm milk
• 2 tbsp olive oil or melted butter
• ½ cup mixed seeds (flax, sunflower, pumpkin, sesame, or your choice)

Instructions

1. Mix the dough
   • In a large bowl, combine flour, salt, sugar, and yeast.
   • Add warm water, warm milk, and oil.
   • Stir until a sticky dough forms.
   • Fold in the seeds.
2. First rise
   • Cover the bowl and let the dough rise for 60–90 minutes, or until doubled.
3. Prepare the bowls
   • Grease two oven-safe glass bowls or ramekins (about 12–15 cm/5–6 inches wide).
   • Divide the dough evenly between them.
4. Second rise
   • Cover and let rise for another 30–40 minutes, until puffy.
5. Bake
   • Preheat the oven to 180°C (350°F).
   • Brush the tops with milk or beaten egg (optional for a golden crust).
   • Sprinkle a few extra seeds on top.
   • Bake for 30–35 minutes, until the tops are deep golden and the bread sounds hollow when tapped.
6. Cool
   • Let cool for 10 minutes before removing from the bowls.
   • Slice once completely cooled for the best texture.

Tips

• For a softer loaf, replace half the water with milk.
• Bread flour gives a chewier texture than all-purpose flour.
• If using active dry yeast instead of instant yeast, dissolve it in the warm water with the sugar for 10 minutes before mixing.