Multigrain bread with flaxseeds and olives, no kneading

Name: Multigrain bread with flaxseeds and olives, no kneading
Ingredients: 100 g white wheat flour; 200 g whole wheat flour; 300 g rye flour; 20 g wheat bran; 450 mL warm water; 25 g fresh yeast; 1 tbsp sugar; 2 tbsp flax seeds; 2 tbsp chopped black olives; 4 tbsp extra virgin olive oil; 1 tbsp salt.

Pasta/Pizza - Multigrain bread with flaxseeds and olives, no kneading by Henrieta F. - Recipia

Multigrain Bread with Flaxseeds and Olives – No-Knead Recipe Enjoying freshly baked bread every morning is a ritual that brings joy to many of us. This no-knead multigrain bread recipe with flaxseeds and olives is not only simple and quick but also full of flavor and nutrients. Additionally, it’s a perfect opportunity to experiment with different types of flour and seeds, creating a unique bread that can be enjoyed in countless ways. Preparation time: 20 minutes Rising time: 2 hours Baking time: 45 minutes Total: 3 hours and 5 minutes Servings: 10 slices Ingredients: - 100 g white wheat flour - 200 g whole wheat flour - 300 g rye flour - 20 g wheat bran - 450 mL lukewarm water - 25 g fresh yeast - 1 tablespoon sugar - 2 tablespoons flaxseeds - 2 tablespoons chopped black olives - 4 tablespoons extra virgin olive oil - 1 teaspoon salt Preparation steps: 1. Preparing the starter: - In a small bowl, add 25 g of fresh yeast, 1 tablespoon of sugar, 2 tablespoons of flour from the total amount, and about 100 mL of the 450 mL lukewarm water. Mix well until you get a liquid paste. - Cover the bowl with a clean towel and let it sit in a warm place, away from drafts, for 10 minutes. The starter is ready when it becomes frothy. 2. Mixing the dry ingredients: - In a large bowl, combine the three types of flour (white, whole wheat, and rye), wheat bran, flaxseeds, and salt. Mix all the dry ingredients well to ensure the salt and seeds are evenly distributed. 3. Adding the starter: - Make a well in the center of the flour mixture and pour the risen starter into it. Add the 4 tablespoons of extra virgin olive oil and start mixing everything with a spatula or wooden spoon until you get a homogeneous dough. There is no need to knead; just mix enough to incorporate all the ingredients. 4. Letting the dough rise: - Prepare a baking tray by placing a sheet of parchment paper inside. Transfer the dough to the tray and sprinkle a little rye flour on top to prevent sticking. - Cover the dough with a damp towel and let it rise in a warm place, away from drafts, for about 2 hours. A good idea is to preheat the oven to a very low temperature to create a warm environment. 5. Baking the bread: - After 2 hours of rising, preheat the oven to 180°C (medium temperature). - Transfer the dough along with the parchment paper to the baking tray. Cover with a lid or aluminum foil for the first 15 minutes of baking so that a soft crust forms. - Bake the bread for 45 minutes or until it is golden and sounds hollow when tapped on the bottom. 6. Cooling and serving: - After baking, remove the bread from the oven and let it cool on a rack for the perfect texture. It’s tempting to slice it immediately, but wait at least 20 minutes to allow the steam to escape and prevent a soggy interior. Serving suggestions: This multigrain bread with flaxseeds and olives pairs wonderfully with a slice of feta cheese, a few slices of fresh tomatoes, and a drizzle of olive oil. It can also be used as a base for healthy sandwiches or served alongside a warm soup on chilly days. Customized option: If you want to experiment with flavors, try adding dried herbs such as oregano or rosemary to the dough. You can also replace the olives with nuts or sunflower seeds for a different texture and taste. Nutritional benefits: This fiber-rich bread, thanks to the bran and whole flour, is a healthier choice compared to regular white bread. Flaxseeds are an excellent source of omega-3 fatty acids, which contribute to heart health, and olives add extra antioxidants. Frequently asked questions: - Can I use dry yeast instead of fresh yeast? Yes, you can use dry yeast, making sure to adjust the amount to about 8 g (1 teaspoon). - Why is it important to keep the dough away from drafts? Drafts can cool the dough and hinder optimal yeast growth, resulting in a dense bread. - How can I tell when the bread is baked? The bread is done when the crust is golden, and if you tap the bottom, it will sound hollow. Now that you have all the necessary details, it’s time to put on your apron and start the adventure of baking this delicious and healthy bread. Surely, each slice will bring joy to every meal! Enjoy!

Multigrain bread with flaxseeds and olives, no kneading

Tags

Categories