Pizza & Bread

No Dough semi-wholemeal bread with seeds

This bread is quick to prepare, does not need to be kneaded and should be worked as little as possible.
The result is a crisp and thin loaf, enriched with pumpkin and sunflower seeds (or whatever you like best), perfect to use for croutons and mini bruschetta


Servings = 4 pax – Prep. Time = 10 minutes – Cooking Time = 40 minutes

No Dough semi-wholemeal Bread

No Dough semi-wholemeal Bread

Yield: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Additional Time: 6 hours
Total Time: 6 hours 50 minutes

Ingredients

  • 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

Instructions

  1. Pour both flours into a large bowl together with the dry yeast
  2. 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.
  3. Add salt and the seeds and continue to knead for at least 5 minutes using your fingers.
  4. Knead until the dough becomes smooth and frothy, being careful not to compress the dough. It must incorporate air while mixing it so that air bubbles can form inside it.
  5. Cover the bowl with a cotton cloth and let rise for about 4 hours until the volume is doubled.
  6. Take the doubled dough and make a couple of folds and let it rest again for about 2 hours covered.
  7. Set a baking sheet, covering them with parchment paper and lay the dough in the center.
  8. Sprinkle the dough surface with some seeds that you have kept aside.
  9. Heats the oven in static mode a 240°.
  10. Bake for 40 minutes.

    Notes

    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.

      INGREDIENTS

      • 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

      DIRECTIONS

      NOTE: the rising time with 3 gr. yeast is about 6 hours. If you have less time you can increase the quantity of yeast 8 (for example for 3 hours of leavening = 7 gr. Yeast).

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      Take a bowl, pour both flours, the baking powder, the salt and the seeds then mix quickly with your fingers.

      Add the slightly warm water all together 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.

      Cover it and let rise for about 4 hours until doubled.

      At this point, take the dough and make a couple of folds and let it rest again for about 2 hours.
      Turn on 240 ° static oven.

      Bake for 40 minutes.

      Once cooked, let it cool on the oven grill for a crisper crust.


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      1 Comment

      1. […] of cheese or toasted croutons. If you’re interested to make your own crouton, try this no dough semi-wholemeal bread, that will be […]

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