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Recipe

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No Knead Seed Bread

An easy to make crusty European style bread.

Ingredients:

2 1/2 cups white flour
2 1/2 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
Sunflower Seeds - Raw, Shelled
Sesame Seeds - Raw, Natural - ORGANIC
Sesame Seeds - Raw, Hulled - ORGANIC
Pumpkin Seeds - Styrian, Raw, Hulled - ORGANIC
Ten reasons to eat more nuts

Since today is National Nut Day, we’re bringing to you this great write-up by long-time Rancho Vignola customer, and retired naturopathic doctor, Dr. Brenda Gill. She’s outlined ten health-related reasons to incorporate more nuts into your diet, and a very tasty gluten-free Savoury or Sweet Nut & Seed Loaf recipe at the end! 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 1/2 cups white flour
2 1/2 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: