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Bread making seems to be all the craze these days, but it can be hard to keep track of all the upkeep steps of a sourdough loaf. If you’re looking for a recipe that doesn’t require you to feed a starter or get super technical, this no kneed seed bread is a delicious alternative!
This whole wheat bread loaf is nutritious AND delicious – filled with oats, flax seeds, sesame seeds and pepitas for some extra fiber, nutrients and texture in each slice.
It’s a type of bread that is does not require too much fuss to make and pairs well with anything! Chill the dough the night before you plan to enjoy it, as it takes some time to proof. It makes for delicious sandwiches throughout the week, morning toast or pairs well with soup at dinner!
Why you’ll love this no kneed seed bread
- Full of texture and flavor. Whole wheat bread can sometimes be bland but the addition of nuts, oats and seeds adds a delicious nutty flavor and texture.
- No kneading! The long overnight proofing time helps to develop the gluten, so no need to kneed!
- Nice crispy crust and soft chewy center. Baking the dough at high heat in a dutch oven gives this dough a crispy outer crust, while cooking the inside to perfection!
Ingredients You Need for Seed Bread
- Whole wheat flour
- Bread flour
- Instant yeast
- Salt
- Oats
- Flax seeds
- Sesame seeds
- Pepitas
- Honey
- Warm water
How to make No-Kneed Seed Bread
Step 1. Mix together your seed dough dough.
Start by mixing together your dry ingredients with your oats and seeds – whole wheat flour, bread four, instant yeast, salt, oats, flax, sesame seeds and pumpkin seeds. Mix to combine.
In a small mixing bowl, whisk warm water and honey together and mix into the dry ingredients, sing a wooden spatula. Once the ingredients start to come together, use your hands to gently combine the ingredients until all the flour is moistened into the dough
Step 2. First proofing at room temperature.
Shape the dough into a ball and place in greased mixing bowl. Cover the bowl tightly with plastic wrap. Let it rise for 2-3 hours at room temperature, until doubled in size. This initial rise helps to really develop the gluten.
Step 3. Roll into a dough ball and proof in fridge overnight (12-24 hours).
Place the bowl of dough in the fridge to proof overnight (or at least 12-24 hours). Proofing in the fridge helps to deepen the flavor of the dough.
Step 4. Final proofing while oven heats.
Preheat the oven to 425ºF. Place your empty dutch oven inside the oven for 30 minutes to get hot. The heat of the dutch oven will allow the crust of the bread to develop when cooking.
While the dutch oven is heating, turn the dough out onto a lightly floured surface. Form the dough into a ball as best you can – the dough will be sticky.
Place dough on a large piece of parchment paper and transfer to a mixing bowl, sprinkle with pumpkin seeds, flax seeds and sesame seeds on top of the dough ball. Let the dough sit at room temperature for 30 minutes for a final proofing.
Step 5. Baking on high heat, cool and slice while warm!
Carefully place parchment paper with the dough ball inside the hot dutch oven. Cover the pot with lid and bake for 30 minutes. Carefully remove the lid and bake for another 10 minutes, until the top of the bread should be golden brown.
Remove the bread loaf from the dutch oven and let it cool completely before slicing.
Tips for making no kneed bread
- Be careful not to over work the batter. This is a no kneed bread and part of the success is in the proofing time, not the kneading of the dough. Too much manipulation of the dough could lead to a denser, tougher dough.
- Look for bubbles in the dough. You’ll know that the bread is done proofing when you can see air bubbles in the dough. You can also test by poking the dough. If it bounces back, it’s developed.
- Use a dutch oven for perfectly crispy crust! The dutch oven will trap the heat giving the entire loft a crispy crust from top to bottom.
Storing No Kneed Seed Bread
Store in a paper bag or airtight container for up to 3-4 days. An airtight container may seal in some extra moisture from the bread over time. We recommend to not refrigerate no kneed bread, as it may stale quicker.
Other nut and seed options:
If you’d like to try some different no kneed bread variations, we recommend these options.
- Chia seeds,
- Poppy seeds
- Hemp hearts
- Soft nuts, like walnuts or pecans
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No Kneed Seed Bread
Description
This whole wheat bread loaf is nutritious AND delicious – filled with oats, flax seeds, sesame seeds and pepitas for some extra fiber, nutrients and texture in each slice.
Ingredients
- 1 cup whole wheat flour
- 1 1/2 cup bread flour
- 2 tsp instant yeast
- 1 1/2 tsp salt
- 3/4 cup oats
- 2 tbsp flax seeds
- 1 tbsp sesame seeds
- 1/4 cup pepitas (plus extra for topping loaf)
- 2 tbsp honey
- 1 1/4 cup warm water
Instructions
- In medium mixing bowl, combine whole wheat flour, bread four, instant yeast, salt, oats, flax, sesame seeds and pumpkin seeds. Mix to combine.
- In a small mixing bowl, whisk warm water and honey together. Pour over the dry ingredients. Using a wooden spatula, combine the ingredients. Once the ingredients start to come together, use your hands to further combine the ingredients until all the flour is moistened.
- Shape the dough into a ball and place in a separate, greased mixing bowl. Cover tightly with plastic wrap. Let it rise for 2-3 hours and then place it in the fridge to proof overnight (12-24 hours). This will enhance the flavor and texture.
- About 40 minutes before baking the bread, preheat your oven to 425ºF. While the oven is heating, place your empty dutch oven inside the oven for 30 minutes to get hot.
- While the dutch oven is heating, turn the dough out onto a lightly floured surface. Form the dough into a ball as best you can – the dough will be sticky.
- Place dough on a large piece of parchment paper and transfer to a mixing bowl. Sprinkle pumps seeds, flax seeds and sesame seeds on top of the dough ball. Cover the mixing bowl with plastic wrap and let the dough sit at room temperature for 30 minutes.
- After the last proofing, remove the hot dutch oven from the oven and carefully place the parchment paper with the dough ball inside the hot dutch oven. Cover the pot with lid.
- Bake in the oven for 30 minutes with the lid on. Carefully remove the lid and bake for another 10 minutes – the top of the bread should be golden brown.
- Remove the bread loaf from the dutch oven and let it cool completely before slicing.
