Easy No-Knead Multi-Seed Bread

4.97 from 76 votes

Easy No-Knead Multi-Seed Bread

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!

Prep Time15

Cook Time45

Servings:

Author: Bea & Marco

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