Healthy and easy no-knead multi-seed bread that's perfect for breakfast, sandwiches, or snacks. This amazing multi-seed bread has a natural flavor that you can use for sweet and savory, which is very convenient! It doesn't use any yeast and you'll take only 1 hour from making it until it's fully baked!
Save This Recipe!
We'll email this post to you, so you can come back to it later!
Jump to:
Why This Recipe Works
This is one of our readers' favorites! Many have been making this multi-seed bread for years and this recipe has become their go-to healthy bread recipe. This easy no-knead multi-seed bread is packed with nutritional value and is a healthier choice. This is why everybody loves it so much!
Not a dense healthy bread - Although we're using whole wheat flour and lots of seeds, this delicious bread with seeds is not dense at all! It's light and tender like our no-knead cheese bread loaf and our whole-wheat garlic naan, not like the typical healthy bread we see out there. Changing to healthier bread doesn't mean we have to sacrifice the texture and flavor!
Lots of seeds - And lots of fiber! The healthy seeds are not only as toppings but are also in the bread itself! You can see how beautiful the seeds spread out in the sliced bread.
No yeast - There's no proofing the yeast or the dough. So if you're not keen on dealing with yeast then this is the perfect seeded bread recipe for you. It's so fast because there's no waiting time.
Easy and cheap - This is a straightforward recipe with simple ingredients and methods. If you can briefly whisk some ingredients, then you definitely can make this recipe. This healthier bread with seeds is also cheaper in the end, compared to store-bought ones that have a mile-long ingredients list!
Ingredients For This Recipe
All-purpose flour - The combo of all-purpose flour and whole wheat flour keeps this delicious seeded loaf bread light and not dense. Some of our readers swapped all-purpose flour with whole wheat flour, and the bread came out equally delicious! Spelt flour works great also!
Whole wheat flour - Gives a richer and nutty side to this easy no-knead multi-seed bread. It's healthier and has lots of nutritional value and we love it in our fluffy whole-wheat English muffins! We've got reports back from some of our readers that oat flour also works amazing for this recipe!
Buttermilk - Follow our easy 10-minute homemade buttermilk recipe, if you don't have it on hand. You can use soy milk, almond milk, or coconut milk, any milk will do. Yogurt also works great in this multi-seed bread recipe.
Honey - Add a subtle touch of sweetness to this amazing healthy bread recipe. We love baking with honey and our quick honey oat bread is so delicious! Maple syrup, agave syrup, or even molasses works for this recipe.
Oil - Any oil will do. Extra virgin olive oil, olive oil, avocado oil, or coconut oil, to name a few. If using melted butter, use ⅓ cup instead.
Seeds - We love the combo of sesame, pumpkin, and sunflower seeds in this multi-seed bread recipe. By all means, use any seeds of your desire like hemp seeds and poppy seeds. Chopped nuts and dried fruits like walnuts, almonds, and dried cranberries also work amazingly.
⭐ See the recipe card for full information on ingredients and quantities.
Step-By-Step Instructions
1. Mix the dry ingredients - We're going to show you how to make a healthy bread recipe that you want to make over and over again. First add all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and all the seeds for dry ingredients into a big bowl. Mix with a spoon and set aside.
2. Whisk the wet ingredients - In another bowl, add in buttermilk, egg, oil, and honey. Whisk until everything is well combined using a hand whisk.
3. Make the batter - Pour the wet ingredients mixture into the dry ingredients bowl. Whisk and mix everything well, without overdoing it to prevent this no-knead multi-seed bread from being dense.
4. Bake - Pour the batter into a greased and lined 4.4x10 inch (11x25 cm) or a 5x9 inch (13x23) loaf pan. Spread evenly. Sprinkle the seeds topping. Bake in a preheated oven at 350ºF (175ºC), without the fan, on the lower ⅔ rack for 45 minutes, or until a toothpick inserted in the center comes out clean. Cover the top of the multi-seed bread loosely with aluminum foil if it browns too fast, making sure to do it only after 30 minutes of baking. Remove from the pan and leave to cool completely on a rack before slicing. Enjoy and we hope you'll love this easy no-knead multi-seed bread recipe as much as we do!
Recipe Expert Tips
- Replace all-purpose flour. Our reader Carolyn (and others!) used 1 ¼ cup whole wheat flour instead of all-purpose flour, and ¾ cup oat flour instead of whole wheat flour. This multi-seed bread still came out amazing!
- Toast the seeds. This will bring out more nutty and intense flavor from them!
- Slice the bread thick(er). This is an easy no-knead multi-seed bread that doesn't have the same chewiness and structure as kneaded yeast bread like our delicious Japanese milk bread rolls or matcha bread. This multi-seed bread is a bit tender so don't slice it too thin.
- Turn it into muffin bread. Bake the batter in a lined muffin pan for 20-30 minutes at 350ºF (175ºC). Easy to grab for a fast breakfast or as a snack in the office!
How To Serve, Store, And Freeze
Serve - There are so many ways to enjoy this healthy multi-seed bread since its flavor is so neutral that you can use it for sweet and savory! We have some amazing multi-seed bread breakfast ideas for you to try. Our favorite is a healthy layer of tahini, slices of ripe banana, and lastly drizzles of honey. Oh la la!
Store - Keep this amazing multi-seed bread in an air-tight container at room temperature for up to 3 days. It lasts up to 7 days in the fridge.
Freeze - We love to freeze this multi-seed bread! Slice it in portions, wrap the portions individually with cling film, place them in an air-tight container, and freeze for up to 3 months. Grab the portions desired and thaw at room temperature. So convenient!
Recipe FAQs
Yes, you can. I toast this multi-seed bread all the time and spread some of my walnut basil pesto on top! Having said that, just know that it takes a bit longer to get toasted in the toaster like any other bread with whole wheat flour. We find that toasting it in a pan is the best way. And also, be gentle when you're handling the toasted slice as this bread is soft when it's hot.
Seeds are very nutritious and have lots of protein, vitamins, fiber, and minerals and they're also antioxidants. Having them in a bread with a combo of whole wheat flour is good for you!
Although the terms are used interchangeably, they're not the same. Multi-seed bread uses seeds like pumpkin, sunflower, or sesame. Multi-grain bread uses grains like wheat, spelt, quinoa, or oats. Regardless, they pack more nutritional value than the typical white sandwich bread.
We haven't tried it but we've got reports from more than one reader saying they've used whole wheat flour instead of all-purpose flour, and this multi-seed bread came out amazing! We've written out the details in the ingredient list in the article above.
More Healthy Bread Recipes
⭐ If you tried this Easy No-Knead Multi-Seed Bread Recipe or any other recipe on our website, please leave a 🌟 star rating and let us know how it went in the comments below!
Watch How To Make It
📖 Recipe
Easy No-Knead Multi-Seed Bread
Ingredients
Dry Ingredients
- 1 ¼ cup (160 g) all-purpose flour
- ¾ cup (100 g) whole-wheat flour
- ½ cup (65 g) toasted sunflower seeds
- ½ cup (75 g) toasted pumpkin seeds
- 2 tablespoon toasted sesame seeds
- 2 tablespoon black sesame seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 ¼ cup (310 ml) buttermilk , room temperature
- 1 large egg ,room temperature
- ¼ cup (60 ml) oil
- ¼ cup (80 g) honey
The topping
- ½ tablespoon black sesame seeds
- ½ tablespoon sesame seeds
- 1 tablespoon toasted sunflower seeds
- 1 tablespoon toasted pumpkin seeds
Instructions
- Preheat oven at 350ºF (175ºC), without fan using upper and lower heat. Butter and line (overhang on the lengthwise sides) a 5x9 inch (13x23 cm) or 4.4x10 inch (11x25 cm) loaf pan. Set aside.
Dry Ingredients
- Add all dry ingredients into a bowl, mix well with a spoon and set aside.
Wet Ingredients
- Into another bowl, add all wet ingredients and whisk everything together using a hand whisk. Pour into the dry ingredients bowl. Whisk and mix everything well, without overdoing it to prevent this no-knead multi-seed bread from being dense.
Bake
- Pour the batter into the loaf pan and spread evenly. Sprinkle the topping seeds evenly on top. Bake on a lower ⅔ rack for 45 minutes or until golden brown and a toothpick inserted in the center comes out clean. Remove from the pan and leave to cool completely on a rack before slicing. Enjoy this delicious and this easy no-knead multi-seed bread!
Notes
- If you don't want to use all-purpose flour, do as our reader Carolyn (and others) did. Use 1 ¼ cups of whole wheat flour instead of all-purpose flour, and ¾ cup of oats flour instead of whole wheat flour.
- Use the spoon and level method (for cup measurement) to avoid using excessive flour.
- Use a portable oven thermometer (like this one) for a more precise temperature reading (we use it every time we bake).
- Slice this multi-seed bread thick(er). This is an easy no-knead bread that doesn't have the same chewiness and structure as kneaded yeast bread.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Originally published on Jan 23, 2021. Updated with improved text and pictures on Jan 20, 2023.
Barb says
Followed the recipe but it turned out bland. Can I add more honey and adjust other ingredients? Or, do you have any ideas? I love that it is so nutritious!
Bea & Marco says
Hi Barb! Sorry to hear that you find it bland. The thing is it's not a "sweet bread" to begin with. I love to have it with ham and cheese and that slight sweet touch is just enough for me. If you add more honey to the raw batter, it's going to affect the bread's texture and its ability to bake properly. Perhaps you could drizzle some on a slice after (butter honey on a warm slice is delish!). Hope it helps and thanks for giving the recipe a try!
Jenny Sostre says
The recipe says "butter and line, overhanging on the lengthwise side" but in the video, you put the batter into a buttered loaf pan. is the bread stable enough after baking to turn it while warm, or should I use the parchment paper? This bread looks sooo yummy, I'm looking forward to making a few loaves on this rainy Saturday. Thanks!
Bea says
Hi Jenny! I've clarified that this is an updated post, recipe and pictures (under the recipe card). I've done it without the pan being lined (as in the video) and it was totally fine. I just find that it's easier with a lined pan and I highly recommend it (less worries or that awkward moment of trying to flip it when it's hot 😂). Have fun making it!
Barbara says
I am planning to make this recipe today; just need to buy a few ingredients. I like the no knead and fast instructions. Finding bread too expensive at store.
Question: would it be ok to add chopped walnuts to this recipe?
Bea says
Yes, why not. Just be mindful of the amount if you're adding them together with the seeds. Or use the same amount of the seeds to replace them with walnuts. Hope it helps and have fun!
Tatiana says
I made this today and I wasn’t for sure if it would turn out given I suck at baking. I have to say this is AMAZING I like to eat it for breakfast with peanut butter or with salami! I used for the seeds of choice I did 1 tablespoon presoaked soaked chia seeds and then took out 1 cup measuring cup and threw in hazelnuts/walnuts/hemp seeds/ silvered almonds/and pumpkin seeds hen I roasted them for a little bit and crushed them up a tad with a mallet. It was amazing!!!!!!! The hazelnuts was the star of the show unique and sooooo so good. I’m going to make this over and over. I may use a smidge less honey next time cuz it was almost border sweet for me but so good!!!!! Try it with the hazelnut and hemp it’s life changing.
Sandra says
This is so good. Had some and I’m seeds from trail mix, so tossed in and it bakes a hearty yet soft loaf. No sweet not savory, it’s versatile. Thanks for great easy recipe. Sandy
Rochelle Steinlauf says
Made this bread only added some chopped dates and didn’t have honey so used molasses . This is the kind of bread I love and eat it anytime. It is delicious
With preserves, cream cheese , nut butters ( yummy) or just plain . It’s a winner!
Robin says
I was asked by my son to make a seed bread. Your recipe looked very appealing and simple to make. My son said it was a winner so I have made it twice more for my own eating pleasure. I followed your instructions exactly and it turned out perfect and was delicious! Easy to slice and toast! My only question is how to get the pumpkin seeds to stay on the top.
Bea says
Hi Robin! Happy to know that you and your son love it! About the pumpkin seeds, I simply sprinkle them on top just like that. What you could try is sprinkling them first before the other seeds, so they stick more to the wet dough. Hope it helps and thanks for your comment!
Michelle says
Hello. I want to try this recipe but have a family member who is allergic to honey. Can I substitute and what do I use instead. Many thanks
Bea says
Hi Michelle! You could use maple syrup instead, no problem. Hope it helps and thank you!
Cheryl says
This bread turned out really good. I tried to make an even healthier tastier version by changing from all purpose flour to spelt flour and from whole wheat flour to buckwheat flour. Increased baking powder from 1 tsp to 1 1/2 tsp. Used extra virgin olive oil as oil of choice. For topping I used same recipe topping but added a tsp of chopped walnuts. Bread was so yummy, moist and I had no problem with it falling apart.
Bea says
Oh yeay! Thank you for your feedback and also for sharing your twists on it, Cheryl. I love to use it for sandwiches, yum yum!
Dianne says
Finding a bread recipe without yeast, filled with nutritious seeds, natural sweetener and olive oil ( my choice)and so easy to prepare. What a winner!
Bea says
Yeay! Happy that you liked it. I've tried replacing all purpose flour with spelt flour and it worked great also, just letting you know. Thanks Dianne!
Anne says
This bread is delicious!
It is however crumbly in the middle and falls apart.
Please help me with this.
I have even baked it for one hour at 350°
Thank you in anticipation of your kind response.
Anne 🙂
Bea says
Hi Anne! Thanks for giving it a try. Since this is a quick bread with no yeast, so it's not with the typical chewy bread texture like yeasted breads. Slice it when it's totally cold, not warm (please do check out my written post above). Hope it helps in a way.
Eman says
I found this receipe today in Pinterest and made it. It's very easy and result is very satisfying. Thank you 🤍
Greetings from Egypt 🙂
Felly says
Can I make this in a bread maker? If yes, do I follow the same recipe or will there be other ingredients?
Maria G Micallef Lia says
Very interesting to bake. Please can you kindly let me know if I can use spelt flour ?
That's the only flour that I can eat.
Many thanks.
Maria from Malta.
Bea says
Hi Maria! I haven't tried using just spelt flour but I'm thinking yes, why not? Just know that there might be some differences in texture and taste. Hope it helps and let me know how it goes!
Monique says
Just made this today. Fabulous!
I have been looking for a tasty seedy bread and finally succeeded. So excited!
I used olive oil and maple syrup and am so pleased with the taste and texture. Froze some slices right away otherwise I could eat the entire loaf in one day. 🥳
Bea says
Yeay 🙌! Glad that you liked it. Yes, it's addictive right? Thank you for your feedback Monique! ❤️
pet says
hi , is wheat flour the same as wheat starch?
Bea says
No, it's not the same though.