No-Knead Bread with Buckwheat, Rye, Seeds and Nuts
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  • 2 cups whole-wheat flour (wholemeal)
  • 11 cup buckwheat flour
  • 11 cup rye flour
  • 11 tbsp chia seeds
  • 1½ cup toasted hazelnuts
  • 1½ cup walnuts
  • 1½ cup toasted sunflower seeds
  • 11 tsp instant yeast
  • 11 tsp salt
  • 12 &1/2 cups purified water
  • 1 *extra flour to sprinkle the working surface and bowlIn a large bowl combine flour, yeast, salt, nuts and seeds, then add water.
  • 1 Stir to combine and obtain a sticky dough.
  • 1 Cover the bowl with a clean towel and let the dough rise at room temperature for for 12 hours (until bubbles appear on its surface).
  • 1 Sprinkle a working surface with flour, transfer the dough on it, fold it once or twice and give it a ball shape.
  • 1 Sprinkle abundantly the bowl with flour, place the dough inside, cover with a clean towel and let it rise for two more hours (it should double its size).
  • 1 With about 20 minutes before the dough is ready, heat the oven at 220ºC/450ºF and place a cast-iron pot or a clay one into the oven, empty, to accumulate heat.
  • 1 Remove the pot from the oven, carefully transfer the dough into it, cover with a lit and bake for 30 minutes.
  • 1 Remove the lid and bake for 40 more minutes.
  • 1 Remove from the pot and let cool for a 10 minutes before slicing.



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