No‑Knead, No‑Yeast Bread Recipe: Easy, Nutty, and Gluten-Free

Baking bread at home can be a genuine pleasure with the right recipe. If you're concerned that you might end up with a dense, heavy loaf instead of a fluffy one, try my special recipe for delicious bread. It’s made with grains, nuts, and buckwheat, eliminating the need for lengthy kneading, precise sourdough starter, or concerns about the dough rising. Additionally, it remains fresh for an extended period, is incredibly satisfying, and tastes fantastic.

Bread made from grains is rich in fiber and other essential nutrients. It's ideally suited for individuals with gluten intolerance or those who prefer not to use flour in their baking. Say farewell to the painstaking process of kneading—simply mix all the ingredients together, and it's ready. This recipe transforms grains into a miraculous ingredient for anyone eager to dabble in home-bread baking.

• 2.3 oz hazelnuts,
• 3.5 oz lightly ground buckwheat,
• 4.8 oz pumpkin seeds,
• 2 tablespoons of chia seeds,
• 5.1 oz ground oat flakes,
• 3.2 oz flaxseed,
• 2 cups of milk,
• 2 tablespoons of honey,
• A flat teaspoon of salt,
• 3 tablespoons of coconut oil.

1. Combine all the dry ingredients in a bowl, excluding the pumpkin seeds and hazelnuts. Stir well.
2. Introduce half a liter of milk to the mixture and mix briefly until combined. The mixture will begin to thicken.
3. Add the coconut oil.
4. Toast the hazelnuts briefly in a dry pan, lightly crush them, and then add them to the mixture with the pumpkin seeds. Stir well. Toasting enhances the nuts' flavor. Almonds can be used in place of hazelnuts if preferred.
5. Mix in the salt and honey thoroughly.
6. Transfer the mixture to a loaf pan lined with baking paper.
7. Let it rest for 20 minutes.
8. Bake in an oven preheated to 356 degrees Fahrenheit for 40 minutes.