No-Knead Walnut & Chia Bread
Total Time
2 hours
Prep Time
0 seconds
Cook Time
2 hours
Rating
0 out of 5 stars
(0)
Ingredients
10 servings
- 10.5 oz wholemeal flour
- 3.5 oz porridge oats
- 5 tablespoons chia seeds
- 4.3 oz walnuts (or any nuts/seeds)
- 1 teaspoon fine sea salt
- 14 fl oz warm water
- 1 x 0.25 oz sachet fast action dried yeast
- 1 teaspoon maple syrup
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Preparation
Step 1
Line a 10 x 20 x 6cm / 4 x 8 x 3” (900g / 2 lb) loaf tin with parchment paper.
Step 2
Place the wholemeal flour, porridge oats, chia seeds, crushed walnuts and fine sea salt into a bowl and stir to combine.
Step 3
Pour the warm water into a jug and add the yeast and maple syrup. Use a fork to whisk and break up any clumps of yeast.
Step 4
Pour the wet ingredients into the dry and stir to combine. The mixture will be quite wet and sloppy.
Step 5
Scrape the mixture into your prepared loaf tin using a rubber spatula. Set aside to rise for about 45 minutes, until the dough has turned puffy and risen above the top of the loaf tin.
Step 6
When the dough is almost fully risen, preheat the oven to 220°C / 200°C fan / 430°F.
Step 7
Place the loaf into the preheated oven and bake for 30 minutes. Then turn down the heat to 200°C / 180°C fan / 390°F and bake for a further 30 minutes.
Step 8
Remove the bread from the loaf tin and cool on a wire rack before slicing.
Step 9
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