NORWEGIAN MOUTAIN LOAF

NO KNEAD, VEGAN

I really can’t express how minimal the effort is here – some half-hearted commitment to the ingredients list, a little apathetic stirring, the most unceremonious hiffing of the dough into a loaf tin, and then the oven does the rest of the work for you.

This bread is fine on its own – if a little strenuously chewy – but really comes alive once toasted, and that is my strongest recommendation for it. In turn, the more seeds you add to it, the more wonderfully nutty and crunchy it will be when put through the toaster. The combination of flaxseeds, pumpkin seeds and sunflower seeds means you can practically feel your hair getting shinier with every mouthful – however walnuts, sesame seeds, chia and hemp seeds would be great too. I favour this toast spread with refined coconut oil and Marmite, a combination which, chaotic though it may sound, tastes deliciously, butterishly logical to me.

Norwegian Mountain Loaf

No rise, no knead, grainy seedy bread. 

• 350g strong bread flour (usually labelled “high grade”)
• 50g wholemeal flour
• 50g rolled oats (not instant)
• 10g instant/active dried yeast
• 1 heaped tablespoon sugar, any kind
• 1 cup/250ml soy milk, diluted slightly with water
• 1 cup/250ml cold water
• 1 tablespoon sea salt flakes or 1 and 1/2 teaspoons regular table salt
• 3 tablespoons pumpkin seeds
• 3 tablespoons flaxseeds
• 3 tablespoons sunflower seeds

1: Mix all the ingredients together to form a thick, sticky batter.

2: Tip the mixture into a loaf tin lined with baking paper. Place in a cold oven, immediately turn the temperature to 110C/230F and leave it for half an hour.

3: Once the thirty minutes is up, turn the temperature to 180C/350F and cook it for another hour. Because this is quite dense it might need a little longer – I recommends sticking a skewer in it to see if it comes out clean which is a pretty good way of checking.

Note: I genuinely don’t know why I increased the yeast to ten grams from seven other than being the victim of my own rakish whimsy but! Now that I’ve started doing it I find it hard to stop, so ten grams it is. If you want to use the original seven there is no reason why that won’t work.

Original ingredients, for your comparison/consideration:

• 250ml water
• 250ml semi-skimmed milk
• 350g wholemeal bread flour
• 50g rye flour
• 7g easy-blend yeast or 15g fresh yeast
• 50g porridge oats (not instant)
• 25g wheatgerm
• 3 tablespoons each flaxseeds and sunflower seeds
• 1 tablespoon salt

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