No Knead Multi-Seed Potato Bread
This is a healthier version of the traditional Irish potato bread, and it's quite possibly the most delicious, moist and crispy bread you will ever eat! Additionally, this No Knead Multi-Seed Potato Bread is incredibly easy to make!
Ingredients
Cooking Instructions
step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Lightly grease a baking sheet with olive oil. Boil the Potatoes (3) for the mash until they are very soft, drain well and mash with Olive Oil (1 Tbsp) until nice and smooth.
step 3
In a large mixing bowl, stir the mashed potato and Potatoes (1 1/4 cups) then stir in the Eggland's Best Classic Egg (1), Olive Oil (1/3 cup) and Milk (1 1/4 cups) until well combined.
step 4
In another medium bowl, stir the Sesame Seeds (3 Tbsp), Sunflower Seeds (3 Tbsp), Pepitas (3 Tbsp), Flaxseeds (3 Tbsp), Whole Wheat Flour (3 1/2 cups), Corn Flour (1/2 cup), Baking Powder (1 2/3 Tbsp) and Salt (1 tsp) together.
step 5
Add the dry ingredients to the wet ingredients and stir until the mixture comes together to form a soft dough, it will be a little bit sticky but you should be able to gently form it into a rough ball.
step 6
Place the dough on the baking sheet and gently press it into a 9x8-inch oval. Using a sharp knife, cut a large "X" into the top of the dough.
step 7
Bake for about 45 minutes until nicely golden brown. It should sound hollow when tapped.
step 8
Once cooked, remove from the oven and let the bread sit on the baking sheet for 5 minutes before placing on a cooling rack to cool completely.
step 9
Allow to cool for about 1 hour before slicing.
