NO KNEAD SUNFLOWER KERNELS WITH ANDEAN GRAIN MIX

Method:
Combine the flour, yeast salt, sunflower kernels and grain in a bowl mixing thoroughly. Add in the water, and stir till you get a firm sticky ball of dough.

Leave the dough covered, at room temperature, overnight. In the first 3 hours, I folded the dough 3 times with a plastic scraper to stretch the gluten and mix the dough more thoroughly. For each session, just lift up the dough edges with the scraper, and fold in, repeating four or five folds, per session.

Next morning, transfer the risen dough on to a lightly floured mat, and gently with minimal handling, shape the dough as shown.

Leave this dough covered to proof at room temperature for 1 1/2 to 2  hours, and meanwhile, heat up your oven to 230˚C.

After the proofing time, the dough will not look like it’s risen much. Sprinkle some sunflower kernels on the surface, and make 2 cuts each 1/2 inch deep on the surface of the dough. Place the dough on to the oven’s hot stone. Bake at 220˚C for 30 minutes spraying once with water.

Remove the loaf after 30 minutes. Cool on the rack before slicing the loaf. The crust should be crispy and the crumb nutty, soft and chewy, with a faint aroma of roasted seeds. If you consume the bread the next day, lightly toast the bread slices. However, it’s best to eat it on the same day – as it gets dry fast!