No-Knead Seeded Bread
A rustic, crusty loaf packed with sunflower seeds, pumpkin seeds, sesame seeds, and flaxseed. The best part: no kneading and very little hands-on work.
Makes: 1 large loaf
Prep time: 15 minutes
Rise time: 12–18 hours
Bake time: 45–50 minutes
Total time: About 13–19 hours
Ingredients
For the dough
- 3 cups (375 g) all-purpose or bread flour
- 1½ teaspoons salt
- 1 teaspoon instant or active dry yeast
- 1½ cups (360 ml) lukewarm water
- 1 tablespoon honey or maple syrup, optional
- 1 tablespoon olive oil, optional
For the seeds
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- 2 tablespoons sesame seeds
- 2 tablespoons flaxseed
- 1 tablespoon chia seeds, optional
You can use any combination of seeds you like. If you prefer a softer, nuttier loaf, lightly toast the sunflower and pumpkin seeds before adding them.
Instructions
1. Mix the dry ingredients
In a large mixing bowl, combine the flour, salt, and yeast.
Add the sunflower seeds, pumpkin seeds, sesame seeds, flaxseed, and chia seeds.
Stir everything together so the seeds are evenly distributed.
2. Add the water
Pour in the lukewarm water.
Add the honey and olive oil if using.
Using a wooden spoon or spatula, mix until there are no large patches of dry flour.
The dough should look wet, sticky, and shaggy. Don’t worry about how it looks at this stage.
Do not knead it.
3. Cover and let it rise
Cover the bowl tightly with plastic wrap, a lid, or a clean kitchen towel.
Leave it at room temperature for 12–18 hours.
Overnight works perfectly.
After rising, the dough should have expanded significantly and have bubbles throughout the surface.
If your kitchen is very warm, start checking it around 10–12 hours. If it’s cool, it may need closer to 18 hours.
4. Shape the dough
Lightly flour your work surface.
Turn the dough out onto the surface.
Sprinkle a little flour over the top so it isn’t quite so sticky.
Gently fold the dough over itself several times, then shape it into a rough ball.
You don’t need to knead it or work the dough aggressively.
Place a sheet of parchment paper on the counter and sprinkle it lightly with flour.
Put the dough seam-side down on the parchment.
Cover loosely and let it rest for 30–45 minutes.
5. Preheat the Dutch oven
About 30 minutes before baking, place a 5–6 quart Dutch oven with its lid in the oven.
Preheat the oven to 450°F (230°C).
The Dutch oven needs to become very hot. This is what helps create the beautiful crust and gives the bread a good oven spring.
6. Transfer the dough
Carefully remove the hot Dutch oven from the oven.
Using the parchment paper as a sling, lower the dough into the Dutch oven.
Be extremely careful—the pot and lid will be very hot.
If you want, sprinkle a few additional seeds over the top.
You can also make a shallow slash across the top of the dough with a sharp knife. This gives the bread somewhere to expand as it bakes.
7. Bake covered
Put the lid on the Dutch oven.
Bake at 450°F (230°C) for 30 minutes.
Keeping the bread covered traps steam inside the pot. This helps create a thin, crisp crust.
8. Bake uncovered
Remove the lid and continue baking for another 15–20 minutes.
The bread should be a deep golden brown.
For a darker, crunchier crust, give it a few additional minutes.
9. Cool completely
Carefully remove the bread from the Dutch oven and place it on a wire rack.
Let it cool for at least 1 hour before slicing.
It can be tempting to cut into it immediately, but allowing it to cool gives the interior time to finish setting.
How to Get Extra-Crispy Crust
For an especially crunchy crust:
- Make sure the Dutch oven is thoroughly preheated.
- Don’t add too much flour while shaping.
- Keep the bread covered for the first 30 minutes.
- Bake uncovered until the crust is a rich golden brown.
- Let the finished loaf cool on a wire rack rather than leaving it inside the Dutch oven.
Seed Topping
For a beautiful bakery-style loaf, brush the top lightly with water before adding the seeds.
Sprinkle on a mixture of:
- Sunflower seeds
- Pumpkin seeds
- Sesame seeds
- Flaxseed
- Poppy seeds
Gently press them into the dough so they don’t fall off after baking.
Storage
Once completely cool, store the bread at room temperature in a paper bag or loosely wrapped in a clean kitchen towel for 2–3 days.
For longer storage, slice the loaf and freeze it in an airtight freezer bag for up to 3 months.
Toast frozen slices directly from the freezer for an easy breakfast.
Serving Ideas
This bread is excellent with:
- Butter and honey
- Peanut or almond butter
- Avocado and a fried egg
- Cream cheese and smoked salmon
- Soup or stew
- Cheese and sliced tomatoes
- Hummus and roasted vegetables
Tip: For an even more flavorful loaf, replace ½ cup of the all-purpose flour with whole-wheat flour and soak the flaxseed and chia seeds in a few tablespoons of the recipe’s water for 10 minutes before mixing.
