|Cook Time||Passive Time|
This seed loaf is my real-life everyday bread, using 3 cups of white flour, 1 cup of whole wheat and flax seed or meal. I’ve let the dough sit for more than 24 hours and as little as 8 hours. Longer is better, but the bread has always turned out.
You can use more or fewer seeds; I wouldn’t go with more than a cup, though.
This recipe is based on Jim Lahey’s No-Work Bread, from How To Cook Everything.