Pumpkin Seed No-Knead Easy Bread 12-18 Hour Recipe

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Pumpkin Seed No-Knead Easy Bread 12-18 Hour Recipe
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Ingredients
9
Count
Nutrition
525
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Measure your flour using the same measure you use for liquids, rather than a dry measure. The flour can be loosely spooned or poured into the measure but don't pack it.
  2. Place flour into bowl, add salt and yeast, and stir lightly.
  3. Put honey into liquid measure, add water and stir to dissolve.
  4. Add pumpkin seeds and oat bran (use dry measure for these).
  5. Stir water and honey into bowl and mix the dough well enough with a spoon to make sure there are no dry spots; it's ok if the dough is sticky, but it shouldn't be excessively so. Add flour only if you can't avoid it. (You may oil your hands to make mixing the dough easier if you like using your hands to mix).
  6. Cover the bowl with plastic wrap and set it aside in a dark place, or cover the plastic with cloth. Take note of the time.
  7. 6 hours later, check your dough and see if you can discern bubbles at the surface. There should be some development, but probably not much.
  8. Check your dough again at the 12 hour mark-if the bubbles are all over the dough and it sinks in when you poke a damp finger into it, it is ready to start oven prep. If not you may wait longer, perhaps as long as another 6 hours. This is the hard part, because it's up to you and the bread. You can choose to go ahead but the dough will be less developed.
  9. When you and the bread are ready, remove it from the bowl onto a lightly oiled surface and shape it into a round. Let rest 15 minutes.
  10. Knead or shape the bowl into a loaf form and put into the oiled pan of choice-this can be a baking sheet or a regular loaf pan. Let rise for two or more hours, until it has appreciably filled the pan or risen significantly. You can check this again with a finger poke- When it doesn't fill in, the gluten is developed enough to hold the bread in shape.
  11. Bake at 425°F for half an hour, lower temp to 375° and give it another 20-30 minutes, going by how dark the bread appears.When it is done, it should easily slide out of your pan.
  12. Cool completely before slicing if you can wait long enough for that!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 524.64 Kcal (2197 kJ)
Calories from fat 17.32 Kcal
% Daily Value*
Total Fat 1.92g 3%
Cholesterol 13.08mg 4%
Sodium 1205.86mg 50%
Potassium 259.09mg 6%
Total Carbs 109.26g 36%
Sugars 4.38g 18%
Dietary Fiber 4.18g 17%
Protein 16.62g 33%
Vitamin C 0.2mg 0%
Iron 5.9mg 33%
Calcium 50.7mg 5%
Amount Per 100 g
Calories 189.55 Kcal (794 kJ)
Calories from fat 6.26 Kcal
% Daily Value*
Total Fat 0.7g 3%
Cholesterol 4.72mg 4%
Sodium 435.67mg 50%
Potassium 93.61mg 6%
Total Carbs 39.48g 36%
Sugars 1.58g 18%
Dietary Fiber 1.51g 17%
Protein 6g 33%
Vitamin C 0.1mg 0%
Iron 2.1mg 33%
Calcium 18.3mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.9
    Points
  • 14
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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