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Nadia Lim’s No Knead Seed Bread

No Knead Seed Bread

This is a really delicious bread!


1 tablespoon golden syrup

2 cups boiling water

2 cups milk

1 tablespoon dry granulated yeast

450 grams/16 oz high-grade flour

450 grams/16 oz wholemeal flour

1 ½ teaspoon salt

3 tablespoons wheatgerm

½ cup sunflower seeds

½ cup pumpkin seeds

Extra seeds to garnish


1. Mix syrup, water and milk together. Sprinkle yeast over and stand for five minutes until frothy.

2. Combine dry ingredients and make a well in the center. Pour in the yeast mixture and mix together well. The mixture will have a sticky consistency.

3. Divide the dough into two well-oiled tins and sprinkle with pumpkin and sunflower seeds on top.

4. Put loaf tins in a cold oven, and turn the temperature to 50 C/120 F. Leave for half an hour for the bread to rise. Remove the bread and increase the oven temp to 200 C/390 F then bake for approx half an hour until top is golden and loaves sound hollow when tapped.

5. Turn onto wire rack to cool. Bread will keep fresh for three to four days. It can also be pre-sliced and frozen in a plastic bag to use as needed.

Recipe from Nadia’s Kitchen by Nadia Lim.

Shelley’s Notes:

1. In my oven 33 minutes is the sweet spot for cooking this loaf.

2. This makes great toast.

3. I make one loaf and use a muffin tin to make twelve bread rolls.

4. This has become my go-to recipe for bread. It’s easy and tastes great!!

5. My cut loaf looks a bit ragged in the photo. My fault – I was impatient to cut and sample the bread and didn’t let it cool. Open-mouthed smile

Recipe: Bread Made in Crockpot

Firstly, I’m visiting out and about on the web today:

I’m with Taige Crenshaw and have a post and contest.

I have an interview and contest with Kate Hill.

And I have a writer craft post over at Savvy Authors.

During the weekend I experimented with two different recipes. There was the Ginger Oat Slice, which I posted yesterday, and today I’m posting the recipe for Bread made in a crockpot. This recipe came from Robyn Martin Bakes recipe book.

Crock Pot Bread


15 grams dried yeast (1/2 ounce)

4 teaspoons sugar

2 1/2 cups warm water

1/4 teaspoon salt

2 cups wholemeal flour

4 cups bread making flour


1. Place the yeast in a small bowl with 1/2 teaspoon of the sugar. Add 1/4 of a cup of the warm water and leave for around five minutes until it looks frothy.

2. Place flour and salt plus remaining sugar in a bowl. Add the rest of the water plus the yeast mixture to the bowl and combine well.

3. Turn out onto a floured bowl and knead the dough until it’s smooth and elastic. Add more flour as necessary.

4. Oil your crock pot/slow cooker bowl and switch your crock pot onto high.

5. Place the dough into the crockpot and cook on high for two hours. The bread is cooked when it gives a hollow sound when tapped.

6. Cool on a wire rack.

Shelley’s notes:

1. I make bread several times a week and didn’t follow the instructions exactly.

2. After the initial kneading stage, I let my bread rest a bit in a warm place until it had risen.

3. Once it had risen, I punched it down and shaped it. At this stage I plopped it into my crock pot to cook.

4. I had to cook my bread for a bit longer than what the recipe said. I suspect that some crock pots are hotter than others.

5. I also turned my bread over and cooked the top for about ten minutes before I took it out to cool on a wire rack.

6. The final result was soft and yummy. I’ll definitely make this recipe again. I’ll probably add sunflower or pumpkin seeds and experiment with different herbs and flour.

Crock Pot Bread cut

Do you use your crock pot much?

Bread and Sugar Paste

I’m visiting Maria Zannini today where my post is about Cinderella Breaking Bread.

My cupcake course was a bit different from what I’d thought it would be. I don’t know why I thought I’d be piping icing. The lesson was with sugar paste and was lots of fun—sort of like reverting to childhood and dabbling with play dough.

Sugarpaste Materials

These are my materials. I’ve rolled my sugar paste into pea and marble shapes ready to make my snowman.

Sugarpaste Figures

Here are my final creations. I have a snowman, a pine tree and two roses and a leaf on the cupcake. An octopus on the biscuit. A fish that looks a bit like a tadpole Smile and my cake pop hedgehog. You need to use your imagination with the hedgehog. The photo didn’t do it justice!

I hope to see you over at Maria’s blog.

Bread:The Staff of Life

“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” ~ James Beard (1903-1985)

About a month ago I watched a River Cottage cooking episode featuring Hugh Fearnley-Whittingstall. The entire show was about making bread. Mr Munro is a champion bread maker, and while we have homemade bread on occasion, we purchase bread on a weekly basis. After watching the show, I started to wonder. The price of bread in New Zealand has jumped during the last two years. It’s not cheap. What would happen if we made our own bread and didn’t buy any?

I thought about it for a few more days before mentioning the show and my idea to my husband.

“Okay,” he said. “We could try it and see how we go.”

Since there is only two of us, we’ve made bread about twice a week. It’s been a fun project and we both enjoy making bread by hand. The kneading stage is very therapeutic, especially after a crappy day at work.

We make the same basic recipe every time and vary the flavor additions. (nuts, seeds, dried fruit, onion, sundried tomatoes, olives etc) The only limit is our imagination. Sometimes we make focaccia bread while this weekend we made one loaf and half a dozen pull apart rolls. We’re finding the bread is staying fresh. It makes good toast, and it tastes good. Best of all we don’t have all the additives and extras commercially made bread contains.

Pull Apart Rolls & Loaf of Bread

Here’s Hugh’s basic recipe, which is quite similar to ours.

For one loaf or focaccia or to make half a dozen rolls:

1 Tablespoon yeast

1 teaspoon sugar

1 1/3 cups warm water

1 Tablespoon olive oil

Mix these ingredients together and let sit until the yeast starts to froth. This won’t take long if you purchase special bread making yeast from the supermarket.

3 cups flour

1 Tablespoon baking powder

sprinkle of salt

Add the wet yeast mix to the flour, baking powder and salt. Mix until a dough is formed. At this stage we knead the dough then cover with a plastic shower cap and leave to rise in the bowl. When the dough has doubled in size, we remove it from the bowl, knock it back, and place in a greased tin. Leave to rise again before cooking.

The cooking time depends on what we’re making, but we cook a loaf for about 20 – 25 minutes at 200C.

Note – Hubby always uses baking powder, but Hugh’s recipe doesn’t contain it. I’m going to try Hugh’s recipe next time.

Do you like fresh bread? Have you tried making bread before? What is your favorite type of bread?

Yummy Bread

Thursday Thirteen

Thirteen Types of Bread

1. Brioche

2. Bagel

3. Rye Bread

4. French Bread

5. Pumpernickel Bread

6. Sourdough Bread

7. Corn Bread

8. Croissant

9. English Muffin

10. Flatbread

11. Croutons

12. Whole Wheat Bread

13. Pita Bread

I like bread. I quite often have toast and vegemite or honey for lunch. My favorite bread is a NZ one containing lots of grains. It’s good eaten fresh and as toast. My husband is a dab hand at making bread and his speciality is focaccia (another addition for my list). There’s nothing better than fresh bread and homemade soup.

What is your favorite type of bread? What do you like to eat with it?