No-knead Cheese Whole Grain Bread

4.67 from 3 votes

No-knead Cheese Whole Grain Bread

Try this fast no-knead cheese whole grain bread for a change. Just whisk the ingredients and no waiting time. The bread is super tender and flavourful. And hey, it doesn't use white flour at all!

Prep Time15

Cook Time45

Servings: slices

Author: Bea & Marco

Ingredients

Dry Ingredients

1 cup whole wheat flour (130 g)
1 cup spelt flour (130 g)
1 ½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup pumpkin seeds (40 g)
¼ cup walnuts (25 g), chopped
2 tablespoon black sesame seeds
1 tablespoon garlic powder

Wet Ingredients

1 ¼ cup rice milk (310 ml), room temperature
½ tablespoon apple cider vinegar
1 large egg
¼ cup olive oil (60 ml)
1 tablespoon honey (20 g)
1 cup grated parmesan (90 g)

Topping

½ cup shredded cheddar (40 g)
some pumpkin seeds
some black sesame seeds

Instructions

Dry Ingredients

Add all dry ingredients into a bowl and mix well. Set aside.

Wet Ingredients

Add rice milk and vinegar into another bowl and leave for 10 minutes.
Then add the rest of the ingredients and mix well using a hand whisk. Add ½ of dry ingredients into the bowl and mix well to combine. Add the rest and mix again.
Pour batter into a 4.4x10 inch (11x25 cm) loaf pan that has been greased and lined with baking paper. Spread the top evenly.
Bake in a preheated oven on lower 3rd rack at 350ºF (175ºC) for 45 minutes or until a skewer is inserted into the bread, it comes out clean. Remove from the oven and immediately sprinkle cheddar, pumpkin and black sesame seeds on top. Put it back in the oven and broil at 400ºF (200ºC) for 2-3 minutes or until the cheese melts. Remove from the pan and cool completely before slicing. Enjoy!

How To Store

This bread is amazing on the day of. Keep leftovers in airtight container in the fridge.
To Freeze: slice and wrap each slice individually with cling film, place into ziplock bag and freeze.
To defrost: thaw at room temperature. Pan toast it to bring it back to live.

Nutrition