No Knead Multiseed Bread
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.
Ingredients
- 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
Instructions
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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
Recipe Notes
- 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!