This crisp and thin loaf is a quick no-knead bread recipe, easy to prepare that should be worked as little as possible.
This version is enriched with pumpkin and sunflower seeds that make this bread perfect to use for croutons and mini bruschetta!
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This is a quick and easy type of bread to make. It is also suitable for the less experienced because it requires a few steps.
You don’t need a planetary mixer, a bread machine, and you don’t have to get your hands dirty. Just a bowl, a spoon, and a few hours of your time.
I can make it the same morning when friends have dinner. It takes 10 minutes. Then I leave everything to rest until the evening, then in the oven. And that’s it!
Since this is a loaf of bread without dough, with fast-rising, the result will be thin and crunchy.
Inspirations & Tips
My inspiration for this recipe is the famous bread without dough. It is commonly believed that the bread without dough invented by Jim Lahey. His recipe is original and clever, if you are interested you can find it in his famous cookbook My Bread: The Revolutionary No-Work, No-Knead Method.
What I propose here, however, is my personal version, taken and adapted from the Neapolitan Pane Cafone.
In fact, in my recipe, I use Durum Wheat Semolina, which has the characteristic of having more gluten and being less elastic. I like the texture it gives to the loaf along with the wholemeal flour.
If you want to obtain a softer and more elastic consistency, you can only use wholemeal flour and change the yeast / leavening time proportions, as I indicate below.
Leavening time for this recipe is about 6 hours using 3 gr. Yeast.
To reduce timing you can increase the quantity of yeast to 7 g. The leavening process will take 3 hours and a half.
When you have more time or you prefer a softer loaf, use 5 g of yeast and let it rise for at least 10 hours.
Find here some of our favorite recipes and ideas to enjoy no-knead bread
There are many types of bread that can be made at home. This is the one I prefer to make croutons or mini bruschetta.
- Crispy bread croutons to accompany a warm vegetable soup or velvety like our Cauliflower Cream and Crunchy Chicory
- How to accompany the crispy bread without dough with an excellent red wine with cold cuts and cheeses or patè, like we suggest here.
- Spread your slice of crispy bread with a delicious homemade Arugula Pesto.
I recommend, remember to let cool before consuming your no-knead crispy bread.
- 250 g durum wheat semolina
- 250 g wholemeal flour
- 3 g dry brewer’s yeast
- 10 g salt
- 320 ml water
- 40 g mixed seeds
- Pour both flours into a large bowl together with the dry yeast.
- Add the slightly warm water and mix very quickly with the help of a spoon.
- After a couple of minutes, you will have a grainy and not too sticky mixture.
- Add salt and the seeds and simply stir with the spoon for a couple of minutes more.
- Be careful to do not to compress while stirring and incorporate air while mixing it so that air bubbles can form inside it. after a few minutes, you will have a semi-formed and moist dough that becomes smooth and frothy.
- Cover the bowl with a cotton cloth and let rise for about 4 hours until the volume is doubled.
- Take the doubled dough and make a couple of folds and let it rest again for about 2 hours covered.
- Set a baking sheet, covering them with parchment paper, and lay the dough in the center.
- Sprinkle the dough surface with some seeds that you have kept aside.
- Heats the oven in static mode a 240°.
- Bake for 40 minutes.
Once cooked, let the bread cool on the oven grill for a crisper crust.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 571Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 975mgCarbohydrates: 118gFiber: 16gSugar: 1gProtein: 23g
Nutrition Data is automatically calculated and may be not accurate.
I hope you’ve loved this recipe as much as I do!