No-Knead Multi-Seed Bread

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No-Knead Multi-Seed Bread

This bread is dense, nutty, and perfect for avocado toast or a thick layer of salted butter.

Ingredients

Dry Ingredients:

  • All-purpose flour: 1 ¼ cup (160 g)

  • Whole-wheat flour: ¾ cup (100 g)

  • Toasted sunflower seeds: ½ cup (65 g)

  • Toasted pumpkin seeds: ½ cup (75 g)

  • Sesame seeds (white and/or black): ¼ cup (approx. 35 g)

  • Instant yeast: 2 tsp

  • Salt: 1 tsp

Wet Ingredients:

  • Warm water: 1 ½ cups (approx. 350 ml)

  • Honey or Maple syrup: 1 tbsp (helps with browning and yeast activation)

  • Olive oil: 1 tbsp (for a softer crumb)

Instructions

  1. Mix the Base: In a large bowl, whisk together the flours, yeast, and salt. Stir in the toasted sunflower seeds, pumpkin seeds, and sesame seeds.

  2. Form the Dough: Add the warm water, honey, and olive oil to the dry ingredients. Stir with a sturdy spoon until a sticky, shaggy dough forms and no dry flour remains.

    Note: The dough will be much wetter than traditional bread dough; this is normal for no-knead recipes!

  3. First Rise: Cover the bowl with a damp cloth or plastic wrap. Let it rest in a warm, draft-free spot for about 1 to 1.5 hours, or until it has roughly doubled in size.

  4. Prep for Baking: Grease a standard loaf pan thoroughly. Pour/scrape the dough into the pan. Smooth the top with a wet spatula and sprinkle with extra seeds if desired.

  5. Second Rise: Let the dough rise in the pan for another 30 minutes while you preheat your oven to 375°F (190°C).

  6. Bake: Bake for 40–45 minutes. The top should be deep golden brown, and the loaf should sound hollow when tapped on the bottom.

  7. Cool: Remove from the pan immediately and let it cool on a wire rack for at least 30 minutes before slicing. This prevents the bottom from getting soggy!

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