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Recipe

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No Knead Seed Bread

An easy to make crusty European style bread.

Ingredients:

2.5 cups white flour
2.5 cups whole wheat flour
1/2 tsp salt
1/2 tsp. yeast
3 cups water
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup sesame seeds

Directions:

In a large mixing bowl add all ingredients, then mix with a spoon until combined. It will be sticky.

Cover with plastic wrap and let rise about 4 hours or until it has about doubled in size. This is bomb proof, longer time is ok!

Heat oven to 375f. Well grease a 2 litre round oven proof dish. Gently pour the dough into the dish and bake 70 minutes. Remove from dish and cool on rack.

If not eaten in 2 days, slice and freeze.

Final product:

Submitted by:

Lydia de Groot

From:

Bridge Lake B.C.

Tags: 

Rancho Vignola products:

Sunflower Seeds - Raw, Shelled - ORGANIC ** SOLD OUT **
Sunflower Seeds - Raw, Shelled ** SOLD OUT **
Sesame Seeds - Raw, Natural - ORGANIC ** SOLD OUT **
Sesame Seeds - Raw, Hulled - ORGANIC ** SOLD OUT **
Pumpkin Seeds - Austrian, Raw, Hulled - ORGANIC
Dry-Roasted Salted Macadamias

Today we are excited to share a Rancho Vignola secret (no longer!) recipe for the most amazing dry-roasted macadamias you’ve ever tasted. A Vignola family and staff favourite, everyone is excited when we bring these dry-roasted macadamias to our facility! Read more...

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Thank you! Your submission has been received!

Oops! Something went wrong while submitting the form! 

No Knead Seed Bread

An easy to make crusty European style bread.

Ingredients:

2.5 cups white flour
2.5 cups whole wheat flour
1/2 tsp salt
1/2 tsp. yeast
3 cups water
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup sesame seeds

Directions:

In a large mixing bowl add all ingredients, then mix with a spoon until combined. It will be sticky.

Cover with plastic wrap and let rise about 4 hours or until it has about doubled in size. This is bomb proof, longer time is ok!

Heat oven to 375f. Well grease a 2 litre round oven proof dish. Gently pour the dough into the dish and bake 70 minutes. Remove from dish and cool on rack.

If not eaten in 2 days, slice and freeze.

Final product:

Submitted by:

Lydia de Groot

From:

Bridge Lake B.C.

Tags: