No-Knead Walnut & Chia Bread by @deliciouslyella

1h15

1 serving

🌾

300 g

Wholemeal flour

🌾

100 g

Porridge oats

🌱

60 ml

Chia seeds

🌰

130 g

Walnuts

🧂

5 ml

Fine sea salt

💧

400 ml

Warm water

🍞

7 g

Fast action dried yeast

🍁

5 ml

Maple syrup

  1. Line

    Line the 10 x 20 x 6 cm loaf tin with parchment paper, leaving enough overhang to lift out the baked loaf.

  2. Add
    • wholemeal flour
    • porridge oats
    • chia seeds

    Add the wholemeal flour, porridge oats, chia seeds, crushed walnuts, and fine sea salt to the mixing bowl.

  3. Stir
    • Wholemeal flour
    • Porridge oats
    • Fine sea salt

    Stir the dry ingredients until they are evenly combined.

  4. Pour
    • warm water
    • fast-action dried yeast
    • maple syrup

    Pour the warm water into the measuring jug and add the fast-action dried yeast and maple syrup.

  5. Whisk
    • Fast action dried yeast

    Whisk the yeast mixture with a fork until the yeast clumps have broken up.

  6. Pour
    • Fast action dried yeast
    • Wholemeal flour
    • Porridge oats

    Pour the yeast mixture into the bowl of dry ingredients.

  7. Stir
    • Wholemeal flour

    Stir until no dry flour remains; the dough should be wet and sloppy.

  8. Scrape

    Scrape the wet dough into the lined loaf tin with the rubber spatula.

  9. Step

    Leave the dough at room temperature for about 45 minutes until puffy and risen above the rim of the tin.

  10. Preheat

    Preheat the oven to 220°C conventional or 200°C fan while the dough finishes rising.

  11. Bake

    Bake the loaf at 220°C conventional or 200°C fan for 30 minutes.

  12. Reduce

    Reduce the oven to 200°C conventional or 180°C fan and bake for another 30 minutes.

  13. Place

    Remove the baked bread from the loaf tin and place it on the wire rack.

  14. Cool

    Cool the loaf completely before slicing and serving.

No-Knead Walnut & Chia Bread by @deliciouslyella

1h15

1 serving

🌾

300 g

Wholemeal flour

🌾

100 g

Porridge oats

🌱

60 ml

Chia seeds

🌰

130 g

Walnuts

🧂

5 ml

Fine sea salt

💧

400 ml

Warm water

🍞

7 g

Fast action dried yeast

🍁

5 ml

Maple syrup

Preparation Steps

  1. Step 1/14

    Line the 10 x 20 x 6 cm loaf tin with parchment paper, leaving enough overhang to lift out the baked loaf.

    🍳10 x 20 x 6 cm loaf tin
    📜parchment paper

  2. Step 2/14

    Add the wholemeal flour, porridge oats, chia seeds, crushed walnuts, and fine sea salt to the mixing bowl.

    🌾wholemeal flour
    🌾porridge oats
    🌱chia seeds
    🌰walnuts
    🧂fine sea salt
    🥣mixing bowl

  3. Step 3/14

    Stir the dry ingredients until they are evenly combined.

    🥣mixing bowl
    🥄wooden spoon

  4. Step 4/14

    Pour the warm water into the measuring jug and add the fast-action dried yeast and maple syrup.

    💧warm water
    🍞fast-action dried yeast
    🍁maple syrup
    🥛measuring jug

  5. Step 5/14

    Whisk the yeast mixture with a fork until the yeast clumps have broken up.

    🥛measuring jug
    🍴fork

  6. Step 6/14

    Pour the yeast mixture into the bowl of dry ingredients.

    🥣mixing bowl
    🥛measuring jug

  7. Step 7/14

    Stir until no dry flour remains; the dough should be wet and sloppy.

    🥣mixing bowl
    🥄wooden spoon

  8. Step 8/14

    Scrape the wet dough into the lined loaf tin with the rubber spatula.

    🥣mixing bowl
    🍳10 x 20 x 6 cm loaf tin
    🥄rubber spatula

  9. Step 9/14

    Leave the dough at room temperature for about 45 minutes until puffy and risen above the rim of the tin.

    🍳10 x 20 x 6 cm loaf tin

  10. Step 10/14

    Preheat the oven to 220°C conventional or 200°C fan while the dough finishes rising.

  11. Step 11/14

    Bake the loaf at 220°C conventional or 200°C fan for 30 minutes.

    🍳10 x 20 x 6 cm loaf tin

  12. Step 12/14

    Reduce the oven to 200°C conventional or 180°C fan and bake for another 30 minutes.

    🍳10 x 20 x 6 cm loaf tin

  13. Step 13/14

    Remove the baked bread from the loaf tin and place it on the wire rack.

    🍳10 x 20 x 6 cm loaf tin
    ✨wire rack

  14. Step 14/14

    Cool the loaf completely before slicing and serving.

    ✨wire rack

Composition

Ingredients

Types

Grains, Seeds, Nuts, Seasonings, Liquids, Baking ingredients, Sweeteners

Ingredients

Wholemeal flour, Porridge oats, Chia seeds, Walnuts, Fine sea salt, Warm water, Fast action dried yeast, Maple syrup

Notes

Walnuts (crushed), Fast action dried yeast (1 sachet)

Allergens

Gluten, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Egg-free, Plant-based

Calories

265 kcal

Macro nutrients

Protein: 9.2g, Fat: 11.2g, Saturated fat: 1.3g, Carbohydrates: 34.5g, Sugars: 1.8g, Fibre: 8.1g, Salt: 0.4g

Nutritional Information

Minerals

Calcium: 105mg, Iron: 2.6mg, Magnesium: 95mg, Potassium: 205mg, Sodium: 245mg, Zinc: 1.8mg

Vitamins

Vitamin B1: 0.25mg, Vitamin B3: 3.2mg, Vitamin B6: 0.16mg, Vitamin E: 0.35mg, Folate: 42µg

Preparation

Time Information

Preparation

15 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

10 x 20 x 6 cm loaf tin, parchment paper, mixing bowl, measuring jug, fork, wooden spoon, rubber spatula, wire rack

Appliances

Oven

Type

Type

Type Of Dish

Bread, Breakfast

Occasions

Breakfast, Brunch, Lunch, Snack

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Crusty, Chewy, Dense, Nutty, Seedy

Flavors

Nutty, Earthy, Mildly sweet, Salty, Toasty

Other

Price

Low

Recommended Preservation

freezer

Preservation Infos

room temperature : 3 days (Cool completely before storing,Keep in an airtight bread bag or container,Store away from direct heat and sunlight), fridge : 5 days (Store in an airtight container or sealed bag,Reheat or toast before serving for best texture), freezer : 3 months (Slice before freezing,Wrap tightly or freeze in an airtight freezer bag,Toast slices directly from frozen or thaw at room temperature)