I love crusty bread for breakfast. I love even more No-Knead Wholegrains Gluten Free Artisan Bread. Why? Everything is in the title. It is no-knead meaning it is a super quick and easy bread recipe. It is wholegrains so it is a wholesome and nourishing bread containing lots of fiber and less carbs than white flour.
To make this bread I choose to use a combination of 4 gluten-free wholegrains flour: buckwheat flour, brown rice flour, millet flour and cornmeal. As I used gluten free flour the bread will not rise. I use dried yeast anyway because it ‘relax’ the dough and make the bread softer in the center.
However if you can tolerate gluten and you like a puffy crusty bread, you can prepare this bread with a mix of others wholegrains flour that contains gluten. I recommend the following ratio of flour 1 cup whole spelt flour, 1 cup 1/2 spelt flour, 1/2 cup rye flour.
I enhance the goodness of this Wholegrains No-Knead Gluten Free Artisan Bread with a mix of 5 seeds that I spread on the top of the bread. I prepared a mixture of pumpkin seeds, poppy seeds, sesame seeds, sunflower seeds and flax seeds but any seeds will works well.
The trick to create a crusty and thick bread crust is to bake your bread in a closed cast iron casserole at high temperature 250C, for 30 minutes. Compared to bread baked on a tray, the cast iron casserole trap some moisture inside the casserole. It keep the bread moist and soft in the middle while being crusty outside.