For a long time was this recipe in my queue for cooking, somehow postponed. But come the day X and I baked it. Delicate and nostrils crumb, crispy crust, seeds-we liked everything! And it is very important-nothing to knead - just mixed the ingredients, put in the form and in the refrigerator at night, in the morning took out the form - in the oven-turned on the oven and after 40 minutes bread on the table! Try?
Mix all ingredients with a wooden spoon-the dough is sticky-do not add anything!!!
The bottom of the form to lay baking paper and grease with vegetable oil, side forms also lubricate.
Put the dough in the form of a spoon, cover with a greased vegetable oil film - so that the dough does not stick when it grows, and put it in the refrigerator overnight.
In the morning we take out the form, remove the film, put in a cold oven (the recipe does not say whether the bread should heat up or not, did so), expose 220 degrees and bake until Browning and a thud on bread - it took me about 40 minutes.
The first impression from bread-all, the crust is not gnawed - was deceptive-crust turned crispy, but tender, not oak, one pleasure! The crumb very soft!
Cool the bread on the grill.
It's all the same night, but-instead of water serum, added another 50 ml of sesame seeds to the rest, replaced 250 ml of wheat flour with whole grain, added a pinch of dry garlic-bread made for sandwiches.