(right after this picture, I mixed in the seeds - they're shown unmixed to give you a sense of how much I use)
Here's my most recent (2021-Apr-29) loaf of no-knead crockpot Bread, made with
whole wheat flour (GoldMedal - a non "premium" brand) and non-salted roasted pumpkin seeds.
Two days later, the weather forecast was hot (the high temperature in the van was 95F), so I decided to make a no cook brunch, using hazelnut spread (i.e. generic "Nutella").
It was both easy and tasty. :)
Freshly mixed dough, with pile of pumpkin seeds:
(right after this picture, I mixed in the seeds - they're shown unmixed to give you a sense of how much I use)
After rising overnight (about 15 hours):
After "punching down", rising another hour,
then dumped onto a piece of parchment paper (which had been used two times (so far)):
After sliding the parchment paper and Dough into the crockpot:
After cooking (on "Low") for six and a quarter hours (top oblique):
Bottom:
About half sliced up:
With hazelnut spread:
