no kneading required!
This is a heavily seeded, easily customizable bread that is so simple to make. Just mix your ingredients, let them rest overnight, then bake the next day. You can change the flour ratios, or add more or less seeds as you want, it’s really up to you.
Sprinkling oats on your loaf as it rises while your oven preheats makes your bread more unique! At Tartine Bakery in San Francisco, they mark their porridge bread by sprinkling oats on the crust. At home, I don’t bake enough breads at the same time to need to mark them, but adding the oats still make your bread special.
Ingredients:
- 2 cups water
- 1/4 tsp instant yeast
- 2 tbsp honey
- 1 tbsp olive oil
- 1 tbsp flax seeds
- 1 tbsp sesame seeds
- 1 tbsp poppy seeds
- 1 tbsp chia seeds
- 2 cups bread flour
- 1 1/2 cups whole wheat flour
- 1 cup oats, divided
- 1/2 tsp salt
Directions:
- In a bowl, mix the water, yeast, honey, olive oil, flax, sesame, poppy, and chia seeds.
- Add the flours, 1/2 cup oats, and salt on top, then fold to combine until a shaggy dough forms.
- Rest overnight, in a sealed environment. You can either have it rest in a turned-off oven, or my secret hack: in a cake container! You could also use a plate or towel to cover the bowl, but please do not resort to plastic wrap, as it is not recyclable.
- The next day, sprinkle with remaining 1/2 cup oats, and mix so the dough is covered.
- Transfer to a parchment lined loaf pan and preheat the oven to 400F.
- Bake for 40 minutes with a baking sheet filled with water — to create a steamed environment.
- Remove the baking sheet and bake for an additional 15 minutes, without steam.
- Let the bread rest for at least 20 minutes before slicing, enjoy!
