Oh hey, I’ve made a no-knead bread again! I’m gonna experiment some more with such bread baking method, so expect more recipes to come in the future.

INGREDIENTS:

(Yields 1 medium loaf / 0.70 EUR)

For the dough:

3 cups whole-wheat flour (0.30 EUR)

¼ tsp dry active yeast (0.03 EUR)

1 tbsp sugar (0.01 EUR)

1 tsp salt (0.01 EUR)

3 tbsp pumpkin seeds (0.20 EUR)

2 tbsp hulled millet (0.07 EUR)

2 tbsp ground flax seeds (0.07 EUR)

1 ½ cups warm water (–)

Additional:

Flour for sprinkling (0.01 EUR)

METHOD:

In a large mixing bowl whisk together all of the dry ingredients. Pour warm water over the mixture and stir with a spoon to form shabby dough. Cover mixing bowl with cling film and allow the dough to ferment in a warm room for 3-4 hours.

After 3-4 hours when the dough is fermented and bubbly place a heavy lidded and oven safe pot in your oven and preheat everything to 220°C. This is gonna take about 30-40 minutes. During that time turn the dough around on a well-floured counter and just fold it about dozen times with a dough scraper and form it into a ball. Transfer the dough to a bowl lined with parchment paper, similar in shape and size to the dish you’re going to use for baking. Cover with clean kitchen towel and allow to rest while the oven preheats.

Once the oven and the heavy pot are thoroughly preheated, carefully transfer the dough together with parchment into the pot and bake covered for 30 minutes. After that uncover and bake for 10 more minutes so a beautiful crust can form.

Once the bread is done, transfer it to wire rack and allow it to cool completely before slicing into it.

---

Eto, napravila sam još jedan kruh koji se ne mijesi. Planiram još eksperimentirati sa ovom metodom, pa očekujte još recepata u budućnosti.

SASTOJCI:

(Za 1 srednju štrucu / 5,14 kn)

Za tijesto:

3 šalice integralnog brašna (2,25 kn)

¼ žličice suhog kvasca (0,25 kn)

1 žlica šećera (0,03 kn)

1 žličica soli (0,01 kn)

3 žlice bučinih sjemenki (1,50 kn)

2 žlice prosa (0,50 kn)

2 žlice mljevenih sjemenki lana (0,50 kn)

1 ½ šalica tople vode (–)

Dodatno:

Brašno za posipanje (0,10 kn)

PRIPREMA:

U velikoj zdjeli pomiješajte sve suhe sastojke, zalijte toplom vodom i miješajte žlicom dok se ne oformi labavo tijesto. Zdjelu pokrijte prijanjajućom folijom i ostavite da tijesto fermentira u toploj prostoriji 3-4 sata.

Nakon 3-4 sata kada je tijesto odfermentiralo i napuhalo se, stavite teški lonac sa poklopcem koji je siguran za korištenje u pećnici da se grije skupa sa pećnicom na 220°C. Za to će vam terbati oko 30-40 minuta. U međuvremenu iskrenite tijesto na pobrašnjenu radnu plohu i strugalicom za tijesto ga presavinite desetak puta i oblikujte u loptu. Tijesto preselite u posudu obloženu papirom za pečenje koja je veličinom i oblikom slična loncu u kojem ćete peći kruh. Prekrijte čistom krpom i ostavite da miruje dok vam se pećnica grije.

Kada su pećnica i lonac dobro zagrijani, oprezno preselite tijesto skupa sa papirom za pečenje u vrući lonac, poklopite i pecite 30 minuta. Nakon toga pecite otklopljeno još 10 minuta, da se napravi lijepa korica.

Kada je kruh gotov, preselite ga na rešetku i pustite da se do kraja ohladi prije nego ga krenete rezati.