I have just totally given up on kneading. So this loaf is a no-knead variation of the seeded multigrain that I have done earlier. I also took a bit of inspiration from Ginger&bread’s rye and spelt recipe, those rye berries look really great.
I used unhulled hemp seed because I bought way too much and never used them. I have no idea in fact why I originally bought them. Unhulled hemp seeds are a bit weird, super hard and just no recipe uses them. They do work really well with this bread.
The soaker ingredient after 30 min. The longer you leave them to soak the better. Soaker ingredients really pop up once mixed in the dough.
The combination of the hempseed and linseed with the oats and the rye flour really makes this loaf hearty and delicious.
The bread is still quite bubbly. The texture and taste of it is really enjoyable. The hempseed and linseed gives it a pleasurable crunch.
- 85g hemp seed and linseed
- 70g oats
- 90g hot boiling water
Final Dough Ingredients
- 350g water
- 180g starter
- 240g white bread flour
- 100 wholemeal flour
- 175g rye flour
- 12g salt
- soaker ingredients
- In a small bowl mix all the soaker ingredient and leave for at least 30min
- In a small cup add 10g of hot water and dissolve the salt. Leave to cool.
- In a large bowl add the rest of the water + the starter and mix to dissolve.
- + add the flour + soaker ingredient + the now tepid 10g salt water
- Mix until combined
- Cover with a plastic freezer bag and leave in the fridge for 20 hours.
- Scoop out your dough on a clean floured surface shape your dough. The seams bottom down, push down and rotate your shaped dough to close the seams on the bottom.
- And leave the dough at room temperature for another 2 hours. Preheat the oven at 260C˚ with the Dutch Oven inside. Leave the dutch oven for a least 30 min at 260C˚.
- Slash the top and Bake at 260C˚ for about 30mins with the lid on. Take off the lid and lower the temperature to 230C˚ for another 15min.
- Take it out of the oven and let cool for an hour.