Here I am with yet another bread recipe. Sorry, not sorry at all. I’ve decided to experiment a bit with various flours and had more pumpkin seed flour around leftover from these buns. So, what else am I to do than make a no-knead bread?

INGREDIENTS:

(Yields 1 medium loaf / 1.05 EUR)

2 cups whole grain flour (0.20 EUR)

1 cup pumpkin seed flour (0.53 EUR)

¼ tsp active dry yeast (0.03 EUR)

1 tsp salt (0.01 EUR)

1 tbsp sugar (0.01 EUR)

2 tbsp sunflower seeds (0.07 EUR)

3 tbsp pumpkin seeds (0.20 EUR)

1 and ¾ cups warm water (–)

METHOD:

In a large bowl, whisk together flours, yeast, salt, sugar, sunflower and pumpkin seeds. Pour warm water over the mixture and stir with a spoon until mostly uniform. Cover the bowl with cling foil and allow it to sit in a warm room for 3-4 hours to ferment. The dough will become bubbly and increase in size.

Once the dough ferments, place heavy oven-safe pot with its lid (I used cast iron) in the oven and set it all to preheat to 220°C, as you’re going to bake the bread in the pot. You’ll need about 30-40 minutes to get it all nice and toasty, so prepare the dough in the meantime. Turn the dough over on a well-floured work surface and fold it over about ten times with a bench scraper. Take a bowl similar in shape and size to the pot you’ll use for baking, line with parchment and carefully transfer the dough inside for final proofing. Cover with clean kitchen towel and allow it to rest for 30-40 minutes, while the oven preheats.

Once ready to bake, carefully transfer the dough together with parchment into a preheated heavy pot, cover and bake for 30 minutes. After 30 minutes remove the lid and finish baking uncovered for another 10 minutes, so a nice crust can form. Transfer the bread on a rack to cool off completely before slicing into it.

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Evo mene opet sa receptom za kruh koji se ne mijesi. Žao mi je, nije mi žao. Odlučila sam malo eksperimentirati sa raznim brašnima, a taman mi je ostalo još nešto brašna od bučinih sjemenki od ovih peciva. I što mi je onda drugo činiti nego peći kruh?

SASTOJCI:

(Za 1 srednju štrucu / 7,81 kn)

2 šalice integralnog brašna (1,50 kn)

1 šalica brašna od bučinih sjemenki (4,00 kn)

¼ žličice suhog kvasca (0,25 kn)

1 žličica soli (0,01 kn)

1 žlica šećera (0,05 kn)

2 žlice suncokretovih sjemenki (0,50 kn)

3 žlice bučinih sjemenki (1,50 kn)

1 i ¾ šalica tople vode (–)

PRIPREMA:

U velikoj zdjeli pomiješajte brašna, kvasac, sol, šećer, suncokretove i bučine sjemenke. Prelijte preko svega toplu vodu i promiješajte da bude jednolično. Pokrijte zdjelu prijanjajućom folijom i pustite da fermentira 3-4 sata u toploj prostoriji. Tijesto će postati puno mjehurića i napuhati se.

Kada je tijesto isfermentiralo, stavite teški lonac sa poklopcem koji smije u pećnicu (ja sam uzela od lijevanog željeza), da se sve skupa zagrije na 220°C, pošto ćete u loncu peći kruh. Da se sve to dobro ugrije će vam trebati oko 30-40 minuta, pa u međuvremenu pripremite tijesto. Iskrenite tijesto na dobro pobrašnjenu radnu plohu pa ga desetak puta preklopite strugalicom za tijesto. Uzmite zdjelu koja je slične veličine i oblika onom loncu u kojem ćete peći kruh, obložite ju papirom za pečenje i u nju nježno preselite tijesto. Pokrijte sve čistom krpom i pustite da se tijesto još diže 30-40 minuta, dok se pećnica zagrijava.

Kada ste spremni za pečenje, pažljivo preselite tijesto skupa sa papirom za pečenje u zagrijani lonac i pecite poklopljeno 30 minuta. Nakon 30 minuta otklopite i pecite tako još 10 minuta da se uhvati lijepa korica. Preselite kruh na rešetku i pustite da se skroz ohladi prije nego ga krenete rezati.