Recipe: No-Knead Sunflower Seed Soy Bread
I have not been posting up recipes for the longest time. I have been more interested in cafe hopping and trying out all the new places that have been popping up the past few months that my oven has been neglected. Well not exactly since I have not stopped baking per say, just did not find any recipes worth sharing so none were posted up on the actual blog. I did however post them up on Instagram (follow me @gninethree if you havent already) as it was heaps more convenient.
Anyhow, when I found this quick bread recipe from Pastry Affair (please go check her baking site out because it is simply amazing and I religiously follow her every post), I knew I had to try it and then share it with all of you.
I love baking bread. The smell of freshly baked bread is just the bomb and unbeatable to any cake or brownie baking in the oven. Alas, my kitchen is small and there is not much space to do kneading so this ‘no-knead’ bread was simply the answer to my prayers!
The actual recipe yields 1 loaf (regular loaf pan size) but since I used those tiny disposable loaf pans from Daiso, I had extra batter which I put into muffin cups instead and I got four of that. This bread is exceptionally good when eaten still warm, fresh out of the oven so if you are not planning to eat it straight away then I will recommend popping it into the oven for a bit just before you serve it.
And I would strongly advise roasting the sunflower seeds before using them so they are extra crunchy. Simply spread them out on a roasting tray, put it into the oven for 30-40 minutes at 15 degrees C and they are good to use. You can keep the remainder seeds that are already roasted but not used, into a airtight container and snack on them. Add some sea-salt during the roasting process for extra flavor. You will love it!
Adapted from Pastry Affair
- 2 cups all-purpose flour
- 2 cups oat flour
- 3/4 cup roasted sunflower seeds, plus extra for sprinkling
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1/4 cup honey
- 4 tablespoons butter, melted
- 1 1/2 cups soy milk
- Preheat oven to 190 degrees C.
- In a large mixing bowl, whisk together the flours, seeds, baking powder, baking soda, and salt.
- In a medium mixing bowl, stir together the eggs, honey, melted butter, and milk until uniform. Add to the flour mixture and fold until the flour is just incorporated.
- Place into a lightly greased loaf pan, sprinkle with additional seeds, and bake for 50-60 minutes, or until browned and the crust makes a hollow sound when tapped. Cool in the pan for at least 10 minutes before removing to cool completely.
- Serve with butter and honey, a spread of jam, or a side of gravy.