No-Knead Multigrain Bread

Heat the seed mix in a skillet until they start to pop and make a characteristic crackling sound. Remove from heat.

In a bowl, combine the all-purpose flour, flaxseed meal, salt, and sugar.

Add the active dry yeast to the dry ingredients and mix them well.

Incorporate the lightly beaten egg into the dry mixture.

Add the butter, hot milk, and the toasted seed mix, stirring until a very soft batter is formed.

Prepare a binder or 'slurry' by mixing more all-purpose flour with a little milk, reserving the rest for the final touch.

Lightly brush the slurry over the surface of the bread batter and top with a mixture of seeds (the same ones used in the batter, adding oats).

Distribute the batter into small loaf pans (recommended for easier freezing) and let rest for 15 minutes.

Bake in a preheated oven at 350°F (180ºC) for approximately 40 minutes.