This recipe is my favorite for a good healthy bread. Especially because it is so quick and there is no need to let it rise.
I love to make it for breakfast or brunch or as a present. It takes 10 minutes and 1 hour in the oven, so you can prepare breakfast and take a shower while you wait.
Line a 9x5-inch loaf pan with parchment paper.
Combine water and yeast in a bowl; stir until yeast is dissolved. Stir in vinegar, salt, and honey.
Combine all-purpose flour, rye flour, walnuts, 1/3 cup sunflower seeds, and 1/3 cup pumpkin seeds in a large bowl. Stir in water mixture with a wooden spoon until dough is sticky and soft. Transfer dough to the prepared loaf pan. Sprinkle 1 tablespoon pumpkin seeds and 1 tablespoon sunflower seeds on top.
Place loaf pan in the cold oven. Heat oven to 400 degrees F (200 degrees C). Bake until top is golden brown, about 1 hour.
Per Serving: 603 calories; protein 20.8g; carbohydrates 97.3g; fat 15.8g; sodium 1170.6mg.
The best flavour of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.