Easy No-Knead Seed Bread Recipe for Perfectly Rustic Loaves

The aroma of freshly baked No-Knead Seed Bread wafts through your kitchen, filling the air with a comforting warmth that invites you to linger a while longer. This bread is not just a loaf; it’s a rustic masterpiece with a golden crust that crackles and a soft, warm interior that hugs your taste buds with flavors of oats and seeds.

Imagine slicing into this artisanal delight, only to find the perfect balance of nutty crunch and wholesome softness. It’s the kind of bread that turns a simple meal into a celebration, whether you’re spreading butter on it for breakfast or serving it alongside your favorite soup for dinner. Let’s get ready to awaken your inner baker and craft a loaf that’s as delightful as it is easy.

Ingredients for No-Knead Seed Bread

Here’s what you’ll need to make this delicious No-Knead Seed Bread:

3 cups (390g) bread flour – spooned and leveled for best results, this flour gives the bread its chewy texture.

2 teaspoons (about 6g) Platinum Yeast from Red Star instant yeast – no need for proofing; this yeast works magic for quick rising.

1 cup (85g) old-fashioned whole rolled oats – these provide heartiness and a nutty flavor, perfect for a wholesome bread.

1/4 cup (30g) unsalted pumpkin seeds (pepitas) – add a delightful crunch and a pop of nutrition to your bread.

1/4 cup (30g) salted or unsalted sunflower seeds – these seeds not only enhance flavor but also deliver a satisfying texture.

2 Tablespoons (18g) flax seeds or sesame seeds – great for adding a subtle nuttiness and boosting the bread’s nutritional profile.

2 teaspoons coarse salt – enhances the flavors of all the ingredients; don’t underestimate its importance.

2 Tablespoons (43g) honey – a touch of sweetness that harmonizes beautifully with the nuttiness of the seeds.

1 and 1/2 cups (360ml) warm water – about 95°F (35°C) is perfect to activate the yeast without scalding it.

optional: cornmeal for dusting pan – prevents sticking and adds a little crispy texture to the crust.

How to Make No-Knead Seed Bread

Follow these simple steps to prepare this delicious No-Knead Seed Bread:

Step 1: Mix Dry Ingredients
In a large un-greased mixing bowl, whisk together the bread flour and yeast. Don’t be shy! Get those ingredients well combined. Then add in the old-fashioned oats, pumpkin seeds, sunflower seeds, flax seeds, and coarse salt, whisking again until everything is nicely integrated.

Step 2: Combine Wet Ingredients
In a separate bowl, mix the honey with the warm water until fully combined. You want this mixture to be pleasantly warm to activate that yeast magic. Pour it over the dry ingredients and mix gently with a silicone spatula or wooden spoon until every bit of flour is moistened.

Step 3: Let the Dough Rise
Shape the dough into a ball, or something that vaguely resembles a ball, right in the bowl. Cover it tightly with plastic wrap or aluminum foil and let it rise at room temperature for about 3 hours. This is where the yeast gets to party and do its thing!

Step 4: Refrigerate for Flavor
For the best flavor and texture, let the dough enjoy a long snooze in the fridge for at least 12 hours, up to 3 days. It makes a world of difference – trust me!

Step 5: Shape and Prepare for Baking
When you’re ready to bake, lightly dust a large nonstick baking sheet with flour or cornmeal. Using floured hands, gently transfer your risen dough to the prepared baking sheet, shaping it into a ball.

Step 6: Add the Topping
Combine the topping ingredients (oats, pumpkin seeds, sunflower seeds, and flax seeds), then sprinkle this delightful mixture on top of the dough. Press it in gently to ensure it sticks. Loosely cover with a towel and let rest for about 45 minutes.

Step 7: Preheat and Score
Preheat your oven to 425°F (218°C). Just before popping the bread in the oven, score the top of your dough with a slash or an X about ½ inch deep to allow steam to escape.

Step 8: Bake to Golden Perfection
Place the shaped and scored dough on the center rack of your preheated oven. For that lovely crispy crust we all crave, consider placing a shallow baking pan with 3-4 cups of boiling water on the bottom rack. Bake for 40 minutes or until golden brown and it sounds hollow when tapped.

Step 9: Cool and Slice
Once your kitchen smells like a bakery, remove the bread from the oven and let it cool for at least 10–20 minutes before slicing. This patience is crucial and will be absolutely worth it when you taste that first warm piece.

There you have it, a mouthwatering No-Knead Seed Bread that’s perfect for any occasion. Whether you slather it with butter, pair it with a hearty soup, or just enjoy it as is, this bread is sure to be a star at your table!

Perfecting No-Knead Seed Bread Cooking Process

To achieve the ultimate No-Knead Seed Bread, start by combining your dry ingredients. Once thoroughly mixed, add the wet ingredients and ensure everything is moistened. Allow the dough to rise, refrigerate it, and then carefully shape and bake for a crusty exterior and soft interior.

Add Your Touch to No-Knead Seed Bread

Feel free to customize your No-Knead Seed Bread by adding dried fruits like cranberries or nuts for extra texture. Swap the honey for maple syrup for a different sweetness, or try using various seeds and grains to suit your flavor preferences.

Storing & Reheating No-Knead Seed Bread

To maintain its freshness, store No-Knead Seed Bread in a paper bag at room temperature for up to three days. For longer storage, wrap it tightly in plastic and freeze. Reheat slices in the oven or toaster for a lovely crispness.

Sharing my No-Knead Seed Bread for a family gathering left everyone praising the rich flavors and lovely texture. I even had requests for the recipe, which made my heart swell.

FAQs About No-Knead Seed Bread

What is No-Knead Seed Bread?

No-Knead Seed Bread is a delightfully simple bread recipe that requires minimal effort and no traditional kneading. The magic happens with just a handful of ingredients, allowing the yeast to work its wonders while you enjoy other activities. Packed with wholesome seeds and oats, it delivers a crunchy exterior coupled with a soft, chewy inside. This bread is not only delicious but also offers a nutritious option that pairs beautifully with your favorite spreads or as an accompaniment to soups and salads.

Can I customize No-Knead Seed Bread?

Absolutely! One of the best aspects of No-Knead Seed Bread is its versatility. You can mix and match various seeds, such as chia, poppy seeds, or even dried fruits like cranberries for a sweet touch. If you’re feeling adventurous, try substituting honey with maple syrup or incorporating different types of flour for unique flavors. This recipe invites creativity, allowing you to tailor it to your family’s preferences, ensuring that every loaf is a personal masterpiece.

How do I store No-Knead Seed Bread?

To keep your No-Knead Seed Bread fresh, store it in a paper bag at room temperature for up to three days. This method helps maintain its crusty exterior and soft interior. If you want to keep it longer, wrap the bread tightly in plastic wrap and freeze it. For the best results when reheating, pop slices back in the oven or toaster to regain that lovely crispiness and warmth, making it almost as good as fresh out of the oven!

What can I serve with No-Knead Seed Bread?

This delightful bread pairs wonderfully with a variety of dishes. For a comforting meal, try it with a hearty soup or stew. Its texture makes it ideal for slathering your favorite butters, jams, or cheeses. If you want to take it to the next level, use it as a base for an open-faced sandwich loaded with fresh veggies, deli meats, or spreads. Basically, No-Knead Seed Bread is the perfect canvas for your culinary creativity.

Conclusion for No-Knead Seed Bread

No-Knead Seed Bread is a remarkable recipe that simplifies the art of bread-making while delivering impressive results. With its wonderful texture and nutty flavor, this bread not only tastes fantastic but is also highly adaptable to your taste preferences. Whether you’re enjoying it fresh out of the oven or as part of a meal, No-Knead Seed Bread promises to be a delightful addition to your baking repertoire. So, gather your ingredients and let this unique recipe shine in your kitchen!

Easy No-Knead Seed Bread Recipe for Perfectly Rustic Loaves

Discover this No-Knead Seed Bread recipe, an effortless path to delicious, rustic loaves with a perfect crunch and soft interior.

Print Recipe Pin Recipe

Prep Time 4 hours hrs

Cook Time 40 minutes mins

Resting Time 45 minutes mins

Total Time 5 hours hrs

Servings: 11 slices

Course: Breakfast Recipes

Cuisine: Artisan Bread

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Main Ingredients

• 3 cups bread flour spooned & leveled
• 2 teaspoons Platinum Yeast from Red Star instant yeast
• 1 cup old-fashioned whole rolled oats
• 1/4 cup pumpkin seeds unsalted (pepitas)
• 1/4 cup sunflower seeds salted or unsalted
• 2 tablespoons flax seeds or sesame seeds
• 2 teaspoons coarse salt
• 2 tablespoons honey
• 1 1/2 cups warm water about 95°F (35°C)
• cornmeal for dusting pan (optional)

Topping

• 1 tablespoon old-fashioned whole rolled oats
• 1 tablespoon pumpkin seeds (pepitas)
• 1 tablespoon sunflower seeds
• 1 teaspoon flax seeds or sesame seeds

Equipment

• Large mixing bowl
• Silicone Spatula
• Baking sheet
• oven

Method

 

Preparation

1. In a large un-greased mixing bowl, whisk the flour and yeast together. Add the oats, pumpkin seeds, sunflower seeds, flax seeds, and salt and whisk to combine.
2. Mix the honey and water together, then pour over the dry ingredients. Using a silicone spatula or wooden spoon, gently mix together until all the flour is moistened.
3. Shape the dough into a ball in the bowl as best you can. Cover the dough tightly with plastic wrap or aluminum foil and let rise at room temperature for 3 hours.
4. For best flavor and texture, refrigerate the risen dough for at least 12 hours and up to 3 days.
5. Lightly dust a large nonstick baking sheet with flour and/or cornmeal. Using floured hands, shape the risen dough into a ball and transfer to the prepared baking sheet.
6. Mix topping ingredients together and sprinkle on top of the dough. Press them into the dough if necessary. Loosely cover and let rest for 45 minutes.
7. Preheat the oven to 425°F (218°C).
8. Score the dough with a slash or X about 1/2 inch deep. Place the shaped and scored dough in the preheated oven on the center rack.
9. (Optional) For a crispy crust, place a shallow baking pan on the bottom oven rack and pour 3–4 cups of boiling water into it.
10. Bake for 40 minutes or until the crust is golden brown. The bread is done when it sounds hollow when tapped or when the center reads 195°F (90°C).
11. Remove from the oven and allow to cool for at least 10–20 minutes before slicing and serving.

Nutrition

Serving: 1slice

Notes

This No-Knead Seed Bread is highly versatile; feel free to customize it with your favorite seeds or dried fruits for added flavor and texture.

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