Seeded No-Kneed Bread

Fall in love with the art of baking with this life-changing Seeded No-Knead Bread recipe.   It has a golden, crusty exterior and tender interior, studded with an array of flavorful seeds.  And it’s all the result of a simple and forgiving technique that requires nothing more than a Dutch oven and a bit of patience.  

Tips, Tricks & Suggestions

• Choice of seeds: Today we will be using a classic 5 seed blend consisting of pumpkin, sunflower, flax, sesame, and poppy.  However, if you’re not a big fan of any of those seeds feel free to leave them out.  Also if you’d like to add different seeds (caraway, chia, or fennel) you can do that as well.  Just make sure that the total amount of seeds used inside the bread doesn’t exceed ¾ of a cup.
• Type of flour: I highly recommend that you stick with either all purpose flour or bread flour when making this recipe.  As they will give you the best consistency with a great chew.  
• Making the dough ahead of time:  Since no kneed bread comes together in only a few hours I typically like to make it all in one day.  That being said you do have the option of making the dough up to 3 days in advance.  Just keep it cool in your fridge, and then let it get to room temperature on your kitchen counter for 1 hour before baking.
• Score the dough: It is very important that you score your dough before baking it.  As it will allow the natural gases produced by the yeast to release without causing your bread to explode.  But if you’ve never scored bread before don’t worry, it’s incredibly simple.  All you need is a sharp knife or razor blade, and you can learn all about it in this great post by King Arthur Baking.

Other Bread Recipes You Might Enjoy

• Honey Oat Bread

• Irish Soda Bread

• Olive No-Kneed Bread

• Pumpkin Bread

• Rosemary No-Kneed Bread

Seeded No-Kneed Bread Recipe

Prep time: 3 hours

Cook time: 40 minutes

Servings: 1 Loaf

Ingredients

For the Bread:

1½ Cups of tepid water, between 115 and 100℉ or 46 and 37℃

1 Packet of active dry yeast, or 2¼ Teaspoons

3 Cups of flour, plus more for rolling the dough

2 Teaspoons of salt

¼ Cup of pumpkin seeds, unsalted

¼ Cup of sunflower seeds, unsalted

1 Tablespoon of flax seeds

1 Tablespoon of sesame seeds

1 Tablespoon of poppy seeds

5 Seed Topping:

1 Tablespoon of each (pumpkin seeds, sunflower seeds)

1 Teaspoon of each (flax seeds, sesame seeds, poppy seeds)

Instructions

1. Activate the yeast: Add the tepid water and yeast to a medium-sized bowl and give them a good stir.  Let this set for about 5 to 10 minutes to ensure that the yeast is still alive and usable. You will know this is the case if small bubbles begin to form at the top of the water and it gives off the smell of a brewery.  If this doesn’t happen then toss out the mixture and try again with another set of water and yeast.

2. Form the dough: Get out a large mixing bowl and add the flour, salt, and seeds to it.  Use a wooden spoon, spatula, or your hands to combine these three ingredients together.  Then pour in the water/yeast mixture and stir to combine until it forms a sticky dough.

3. Let the dough rise: Leave the dough in the same mixing bowl and cover it with either some plastic wrap or a moist clean towel. Let this sit on your kitchen counter for 2 hours or until the dough rises and doubles in size.

4. Preheat your oven to 450℉, 232℃, and place your dutch oven in your oven so that it gets hot.

5. Get the dough ready for baking: Sprinkle some flour on a clean flat surface.  Transfer the risen dough to this surface and gently roll the dough in the flour until it roughly forms a ball shape.  Next, get out a piece of parchment paper and place the dough in the center of it.  Then mix together the 5 topping seeds and sprinkle them over the top of the dough.  If some of them don’t stick to the dough you can gently press them on.  At this point, score the top of the bread with a knife in any fashion that you prefer.

6. Bake the bread: Carefully remove your hot dutch oven from your regular oven. Then grab the ends of the parchment paper and use it to gently lower the dough into the center of your dutch oven. Cover it with a lid and place it back into your heated oven. Let this bake undisturbed for 30 minutes. Then remove the lid and let the bread continue to bake for an additional 5 to 20 minutes or until the top has become golden brown in color.

7. Let it rest: Transfer the baked bread to wire racks and let the bread rest for 15 to 30 minutes.

8. Slice the seeded no-knead bread and enjoy!

Print Recipe

5 from 1 vote

Seeded No-Kneed Bread Recipe

Fall in love with the art of baking with this life-changing Seeded No-Knead Bread recipe.   It has a golden, crusty exterior and tender interior, studded with an array of flavorful seeds.  And it's all the result of a simple and forgiving technique that requires nothing more than a Dutch oven and a bit of patience.  

Prep Time3 hours hrs

Cook Time40 minutes mins

Course: bread

Servings: 1 loaf

Ingredients

For the Bread:

• 1½ Cups of tepid water between 115 and 100℉ or 46 and 37℃
• 1 Packet of active dry yeast or 2¼ Teaspoons
• 3 Cups of flour plus more for rolling the dough
• 2 Teaspoons of salt
• ¼ Cup of pumpkin seeds unsalted
• ¼ Cup of sunflower seeds unsalted
• 1 Tablespoon of flax seeds
• 1 Tablespoon of sesame seeds
• 1 Tablespoon of poppy seeds

5 Seed Topping:

• 1 Tablespoon of each pumpkin seeds, sunflower seeds
• 1 Teaspoon of each flax seeds, sesame seeds, poppy seeds

Instructions

• Activate the yeast: Add the tepid water and yeast to a medium-sized bowl and give them a good stir. Let this set for about 5 to 10 minutes to ensure that the yeast is still alive and usable. You will know this is the case if small bubbles begin to form at the top of the water and it gives off the smell of a brewery. If this doesn’t happen then toss out the mixture and try again with another set of water and yeast.
• Form the dough: Get out a large mixing bowl and add the flour, salt, and seeds to it. Use a wooden spoon, spatula, or your hands to combine these three ingredients together. Then pour in the water/yeast mixture and stir to combine until it forms a sticky dough.
• Let the dough rise: Leave the dough in the same mixing bowl and cover it with either some plastic wrap or a moist clean towel. Let this sit on your kitchen counter for 2 hours or until the dough rises and doubles in size.
• Preheat your oven to 450℉, 232℃, and place your dutch oven in your oven so that it gets hot.
• Get the dough ready for baking: Sprinkle some flour on a clean flat surface. Transfer the risen dough to this surface and gently roll the dough in the flour until it roughly forms a ball shape. Next, get out a piece of parchment paper and place the dough in the center of it. Then mix together the 5 topping seeds and sprinkle them over the top of the dough. If some of them don’t stick to the dough you can gently press them on. At this point, score the top of the bread with a knife in any fashion that you prefer.
• Bake the bread: Carefully remove your hot dutch oven from your regular oven. Then grab the ends of the parchment paper and use it to gently lower the dough into the center of your dutch oven. Cover it with a lid and place it back into your heated oven. Let this bake undisturbed for 30 minutes. Then remove the lid and let the bread continue to bake for an additional 5 to 20 minutes or until the top has become golden brown in color.
• Let it rest: Transfer the baked bread to wire racks and let the bread rest for 15 to 30 minutes.
• Slice the seeded no-knead bread and enjoy!