Featuring a crispy crust and a soft, chewy texture, this No-Knead Multiseed Bread is ridiculously easy to make! It’s dotted with various seeds and packed with fiber to make for a healthy, and delicious bread!
This requires no kneading and takes very little effort. Instead of having to knead this bread like you typically would, by simply letting the sticky dough sit for 10-12 hours, the gluten develops by itself. The long, 10 hour fermentation with low yeast content creates a dough with bubbles on top after it doubles in size for that perfect texture! Baked in an enameled cast iron pot like a Dutch oven that keeps the heat evenly distributed, the crust becomes gorgeously golden brown and super crispy!
Now this isn’t a new innovation by any means, but this version is my take on it using my favorite seeds and flavors. I used a mix of chia, flax, hemp, sesame, and sunflower seeds to get the most crunch and nutty flavor. The seeds are full of fiber, healthy fats, and are great to reduce blood pressure and cholesterol!
Perfect as a slice of toast with some silky homemade herb butter or as a sandwich with some fresh greens and mozzarella, this no knead bread is the easiest bread you’ll ever make!
STEP BY STEP VIDEO:
No-Knead Multiseed Bread - Zero kneading! Zero effort! Zero special techniques! Featuring a crispy crust, soft and moist interior, and 6 crunchy seeds (flax, hemp, chia, sunflower, sesame), this no knead bread is ridiculously easy to make. Perfect with some homemade herb butter or strawberry jam, it's a great source of healthy fats and fiber.
- 2 1/2 cups all purpose flour , or straight flour
- 1/4 cup whole wheat flour
- 1/4 cup old fashioned rolled oats , plus extra for topping
- 2 tbsp sunflower seeds , plus extra for topping
- 1 tbsp black sesame seeds , plus extra for topping
- 1 tbsp white sesame seeds , plus extra for topping
- 1 tsp flax seeds , plus extra for topping
- 1 tsp chia seeds , plus extra for topping
- 1 tsp hemp seeds , plus extra for topping
- 1 1/2 tsp sea salt
- 1/2 tsp instant yeast
- 1 1/2 cup water , at room temperature
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In a large mixing bowl, whisk together the flour, yeast, seeds, salt, and oats until well combined. Gradually pour in the water and mix until the dough is evenly mixed and a soft wet sticky dough starts to form. You may have to adjust how much water you add in case it’s too dry.
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Cover the bowl with some plastic wrap and let rest overnight or for at least 8-10 hours. Make sure to keep it in a dry, room temperature place.
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After the dough has proofed, sprinkle some flour onto a clean surface and gently scrape the dough out. Fold the corners of the dough inside to form a ball shape.
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Dust a piece of parchment paper with some flour and oats and transfer the dough to it. Sprinkle the dough with the mixed seeds and gently press them onto the dough to prevent them from falling out. Cover with a cotton towel and let rest for 30 minutes.
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Meanwhile, preheat your oven to 425°F / 215°C and place a 4-6 quart heavy bottomed covered pot in the oven until the oven heats up.
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Once the dough has proofed, take the pot out of the oven and carefully place the dough and parchment paper in the pot. Put the pot back in the oven and bake covered for 30 minutes and then 10-15 minutes uncovered until golden brown.
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You can enjoy the bread warm, but let it cool down for at least 1 hour before slicing it - the slices will turn out perfect.
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This bread has no preservatives, so store it in a fridge after two days.
Recipe Video
- You can use whole wheat flour instead of all purpose flour for a healthier bread.
- I baked the bread in an enameled cast iron pot, also called a Dutch oven. A bake-safe glass bowl works perfectly fine as well, just use aluminum foil as the covering. It may cook faster because the bowl is thinner, so keep an eye on it.
- If your oven isn’t as large or you don’t have a large enough bowl for the whole dough, you can simply divide the dough in half and bake in batches. Keep the half you’re not baking first, covered in a kitchen towel to prevent it from dying out.
- If you want to make the dough into two loaves instead of one large one, you can simply divide the dough in half and bake them next to each in a large baking dish with foil as the covering. Or, if you have large enough Dutch oven, simply use that.
- You can use any seeds of your choice. They’ll all work great in this recipe!
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looks really good. thank you! for sharing
Thanks a lot !!
Thank you! 😊
Amazing this looks.. 🤩I would love to try this… But I dont have a Dutch oven nor a ceramic bowl!.. How do i go about it… Please guide me
Thank you! If you have a cake tin you can use that and cover it using foil where the recipe specifies. The timings might be a little different as the cake pan is thinner, so keep an eye on it!
Look it up on utube. You will find tons of ideas.
Hi Nidhi, thanks for the recipe. I baked it, came out well. Except that it was a bit dense. What could be the reason.
Thank you! You might have needed to add 2-3 tbsp more water to get your dough softer because the dough might have been too dry. If you check the video on my blog, you’ll the consistency and wetness were looking for!
Beautiful recipe. But one doubt. I don’t have cast iron pot. What can i use instead? Any suggestion?
Thank you! You can use any heavy-bottomed bake ware. A bake-safe glass bowl works perfectly fine as well, just use aluminum foil as the covering. It may cook faster because the bowl is thinner, so keep an eye on it.
Can you use a sourdough starter instead of instant yeast?
yes, sourdough starter will work too
Hi. Thanks for sharing. Since I don’t have parchment paper, can I dust the bowl and put the dough in it directly or use foil?
No worries, use a foil and dust it with semolina ( suji)
No worries, use a foil and dust it with semolina ( suji)
Hi there,
Can I skip rolled oats? Or replace it with quick Quaker’s oats? Will the result vary?
No there won’t be any difference if you replace it with the quick oats!
Hi Nidhi, if I use the oven proof ceramic dish to bake this bread, do I have to pre heat that too with foil covered on it?
Yes, preheated dish helps to complete the yeast’s rising.
I was told you can put dough in refrigerator for up to a day once you mix it and before it is rise and then take it and bake in an hour? Any suggestions on this?
Yes, you can put the dough in refrigerator, although I have not tried this myself. Just make sure that after mixing, the dough sits for 2 hours at room temperature room before you place it in the refrigerator.
Hi, I really like this recipe. Have made it twice using a large, heavy, square roasting pan and it’s worked great! Wondered how it goes making bread rolls instead of one large loaf? Have you done that before? What is the difference if I just place them on a baking tray instead of in a dish with lid?
I’ve not made it as a bread roll – the bread will become hard if you use a baking tray. This bread has to be baked in a covered heavy-bottomed bakeware.
Thanks for your reply Nidhi. Do you know why the bread would become hard if not in a heavy bottomed bake ware? Is it due to the small amount of yeast or something else?
Thank you looks delicious 🌹
You are most welcome!!