No-Knead Walnut & Chia Bread

Ingredients

Ingredients

• 300 g wholemeal flour
• 100 g porridge oats
• 5 tbsp chia seeds
• 125 g walnuts, crushed
• 1 tsp fine sea salt
• 400 ml warm water
• 7 g fast action dried yeast
• 1 tsp maple syrup

Instructions

1. Line a 10 × 20 × 6 cm (4 × 8 × 3 in) loaf tin with parchment paper.
2. Place the wholemeal flour, porridge oats, chia seeds, crushed walnuts and fine sea salt into a bowl and stir to combine.
3. Pour the warm water into a jug and add the yeast and maple syrup; whisk with a fork to break up any clumps of yeast.
4. Pour the wet ingredients into the dry and stir to combine; the mixture will be quite wet and sloppy.
5. Scrape the mixture into the prepared loaf tin using a rubber spatula and set aside to rise for about 45 minutes, until the dough is puffy and rises above the top of the tin.
6. When the dough is almost fully risen, preheat the oven to 220 °C/200 °C fan (or 425 °F/390 °F fan).
7. Place the loaf into the preheated oven and bake for 30 minutes, then turn the heat down to 200 °C/180 °C fan (or 390 °F/350 °F fan) and bake for a further 30 minutes.
8. Remove the bread from the loaf tin and cool on a wire rack before slicing.