No knead Bread Vogel style

Updated at: Thu, 17 Aug 2023 05:36:15 GMT

Step 1

1. Preheat oven to just 80°C and grease and line 2 25x10 cm loaf tins with baking paper

Step 2

2. in a large bowl, mix boiling water with the honey to dissolve. Add the cold water and yeast (2 sobres) and put to one side for 10 min.

Step 3

3. Whisk the yeast mixture then add white and wholemeal flour, salt and sunflower seeds and mix with a large spoon until evenly combined into a very loose, wet batter.

Step 4

4. Divide mixture between prepared loaf tins, spread evenly and flatten the tops (the tins should be no more than 2/3 full). Sprinkle 2 tbsp pumpkin seeds over the top of each loaf and run a sharp knife through the top of each loaf in at least 3 or 4 places so it rises evenly without splitting.

Step 5

5. Bake for 20 min at 80°C, then turn up the oven to 210°C and bake for further 30-40 min. When cooked, the loaves will sound hollow when tapped. Turn out the tins while still hot and allow to cool. This bread stays fresh for several days and toast well.

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