Make this steamed seeded bread to serve with breakfast, as a side dish with meals, or use for sandwiches. It has a light, fluffy consistency and is packed with crunchy seeds. Follow the no-knead guided recipe from Multo™ by CookingPal® and in just one bowl you can mix the dough ingredients and make the accompanying herbed spread.
Enjoy a hearty loaf of seeded bread with a bright and fresh herbed compound butter.
1.2 TSP black pepper
1 TBSP flax meal
8.5 OZ / 250 ML warm water
3.5 OZ / 100 G rye flour
5.5 OZ / 150 G flour
2 OZ / 60 G yeast
8 OZ / 250 G salted butter
17.5 OZ / 515 ML water
1 TSP kosher salt
1 TBSP olive oil
1 TSP lemon juice
1 EA garlic clove
3 EA chives sprigs
3 EA parsley sprigs
Add parsley, chives and peeled garlic to mixing bowl. With measuring cup in place, chop on speed 9 / 6 seconds. Scrape down sides of mixing bowl using spatula.
Add butter, lemon juice and black pepper to mixing bowl. With measuring cup in place, mix on speed 3 / 1 minute. Transfer butter to bowl, cover and refrigerate until ready to use. Wash and dry mixing bowl.
Add lukewarm water to mixing bowl. Crumble yeast into mixing bowl.
With measuring cup in place, heat mixture on speed 1 / 100F | 37C / 3 minutes.
Add all-purpose flour, rye flour, flax meal, olive oil and salt to mixing bowl.
Knead dough on speed 1/ reverse / 5 minutes.
Coat loaf pan with olive oil and transfer kneaded dough into pan. Cover and set in warm place to let rise for 1 hour, or until doubled in size.
Pour water into mixing bowl. Unwrap loaf pan and set into deep steaming tray.
Attach steamer to mixing bowl and close steamer lid. Steam bread at 230F | 120C on speed setting 1 for 1 hour.
Remove loaf pan from steamer basket and let cool on wire rack.
Enjoy your meal!
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