Quick-Rise Wholemeal Seeded No-Knead Bread (Miele Steam Oven)

🍞 Quick-Rise Wholemeal Seeded No-Knead Bread (Miele Steam Oven)

Adapted from RecipeTin Eats
Rises faster using warm proofing; baked with steam for better texture and crust

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✅ You will need:

• A large mixing bowl

• A piece of baking paper

• A baking tray or stone (to preheat in the oven)

• Any clean cover for your bowl (plate, dry towel, or a loose plastic bag)

• A Miele steam oven

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🕒 Total time: ~4 hours

• 10 mins prep

• 1.5–2 hours proofing

• 30 mins resting

• 40 mins baking

• 30 mins cooling

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🧾 Ingredients:

• 3 cups (450g) wholemeal flour with seeds

• 2¼ tsp instant or fast-action dried yeast

• 1¼ tsp fine sea salt

• 1½ cups (375ml) warm water (body temperature – not hot)

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👩‍🍳 Instructions

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1. Make the dough (no kneading required)

1. In a large bowl, combine the flour, yeast, and salt.

2. Pour in the warm water.

3. Mix with a spoon or spatula until all the flour is incorporated. The dough will be sticky and rough — that’s perfect.

4. Cover the bowl with a clean plate, dry tea towel, or a loose plastic bag.

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2. First rise in the Miele oven (~1.5 to 2 hours)

1. Use the "Prove Dough" function or set the oven manually to 30–35°C, no steam.

2. Place the covered bowl inside and let rise for 1.5 to 2 hours, or until doubled, puffed, and jiggly.

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3. Shape and rest the dough (~30 mins)

1. Dust your counter and hands lightly with flour.

2. Gently scrape out the dough.

3. Fold the edges underneath to form a rough round shape — no kneading needed.

4. Place the dough onto baking paper, seam side down.

5. Leave to rest on the counter, uncovered or loosely covered, while the oven preheats.

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4. Preheat the steam oven

1. Function: Combination Mode

2. Temperature: 230°C

3. Humidity: 80%

4. Tray: Preheat your baking tray or stone in the oven while it heats
   (Do not place the dough in yet.)

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5. Bake

1. When ready, carefully remove the hot tray from the oven.

2. Lift the dough (with the baking paper) onto the tray.

3. Place in the oven and bake:

   🔸 Step 1:

   • Combination Mode: 230°C + 80% steam

   • Bake for 25 minutes

   🔸 Step 2:

   • Switch to Fan Plus (dry heat) at 230°C

   • Bake for 10–15 more minutes, until golden and crusty

4. Check doneness: loaf should sound hollow when tapped on the base.

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6. Cool completely before slicing

• Place the bread on a rack and let cool for at least 30 minutes.

• Cutting too soon makes it gummy — let it finish setting.

How to Add Oats Successfully

1. Choose the right oats:

• Use rolled oats (not instant or steel-cut).

• Optional: lightly toast them for a nuttier flavour.

2. Amount:

• Add 2–4 tablespoons of oats to the dough (start small — too many can make the dough dense or crumbly).

3. Optional soak:

• If you want the oats to fully integrate, soak them in a few tablespoons of hot water or milk for 5–10 mins, then add to the dough. This helps avoid drawing moisture away from the loaf.

4. For topping:

• Brush the shaped dough with water or milk before baking, then sprinkle with oats. This gives a beautiful crust without affecting rise.

🌾 Grain & Seed Variations

• Replace or combine seeds:

  • Pumpkin seeds, hemp seeds, sesame, flax, sunflower, poppy

  • Crushed toasted walnuts or hazelnuts for crunch and richness

• Add grains:

• Rolled oats, millet, quinoa (pre-cooked or soaked)

• Polenta or cornmeal for texture

🧂 Savoury Add-ins

• Cheese: Grated cheddar, feta chunks, parmesan, or blue cheese crumbles

• Herbs: Chopped rosemary, thyme, or sage

• Aromatics:

  • Roasted garlic cloves

  • Caramelised onions or shallots

  • Chopped olives or sun-dried tomatoes (blotted dry)

• Spices: Cumin seeds, fennel seeds, za’atar, smoked paprika, nigella

🍯 Slightly Sweet Variations

• Dried fruit: Raisins, chopped dates, figs, or apricots

• Spices: Cinnamon, cardamom, or nutmeg

• Nuts: Toasted pecans, almonds

• Optional honey/molasses (1–2 tbsp) for a touch of sweetness and colour

Wholemeal Seeded French Toast

📝 Ingredients (serves 2)

• 4 slices of your wholemeal seeded bread (1.5–2cm thick, slightly stale is ideal)

• 2 large eggs

• 100ml whole milk or oat milk

• 1 tsp vanilla extract (optional, for sweet version)

• ¼ tsp salt

• 1–2 tsp sugar or honey (optional, for sweet version)

• Butter or neutral oil for frying

🍳 Optional toppings

• Sweet: Greek yoghurt, fresh berries, honey/maple syrup, sliced bananas, cinnamon

• Savoury: Crème fraîche, avocado, cherry tomatoes, a fried egg, chilli oil, smoked salmon

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🔧 Method

1. Mix the custard: In a shallow bowl, whisk the eggs, milk, salt, and (if using) vanilla and sugar/honey.

2. Soak the bread: Dip the slices in the mixture, turning once. Let them soak for at least 20 seconds per side — longer if your bread is dense and dry.

3. Cook: Heat a non-stick pan over medium heat. Add a little butter or oil. Fry the soaked slices 2–3 minutes each side, until golden brown and set.

4. Serve: Top as desired — savoury, sweet, or even both. A drizzle of honey and a sprinkle of salt is a lovely in-between.