5-Seed No-Knead Bread
A soft, golden loaf loaded with pumpkin, sunflower, flax, sesame, and chia seeds. No kneading required, this bread is fiber-rich, protein-packed, and perfect for healthy breakfasts, sandwiches, or snacks.
Equipment
- 1 large mixing bowl
- Measuring Cups and Spoons
- Parchment Paper
- 1 large Dutch oven with lid
- Kitchen towel
- Oven Mitts
- Wire cooling rack
- Sharp knife or kitchen shears
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons hulled pumpkin seeds plus extra for topping
- 2 tablespoons hulled sunflower seeds plus extra for topping
- 2 teaspoons flax seeds
- 2 teaspoons sesame seeds
- 1 teaspoon chia seeds
- 1 teaspoon kosher salt
- ¾ teaspoon active dry yeast
- 1 ½ cups warm water
Instructions
- Prepare the Dry Ingredients: In a large mixing bowl, combine 3 cups of all-purpose flour with 2 tablespoons each of hulled pumpkin and sunflower seeds, 2 teaspoons of flax seeds, 2 teaspoons of sesame seeds, 1 teaspoon of chia seeds, and 1 teaspoon of kosher salt. Sprinkle in 3/4 teaspoon of active dry yeast. Use a whisk or spoon to mix everything evenly, ensuring the seeds and yeast are distributed throughout the flour. This creates a uniform base for your dough and ensures even rising.
- Add Warm Water: Make a small well in the center of the dry mixture. Pour in 1 1/2 cups of warm water (approximately 105–110°F for optimal yeast activation). Using a sturdy wooden spoon or silicone spatula, gently stir the water into the flour mixture. You should see a rough, shaggy dough form—don’t worry if it looks messy or sticky; this is normal for no-knead bread.
- First Rise (Bulk Fermentation): Cover the bowl loosely with plastic wrap or a clean kitchen towel. Place it in a warm, draft-free area. Allow the dough to rise for 6 to 8 hours, or until it has doubled in size and is bubbly. The long, slow fermentation helps develop flavor and improves the texture of the bread. The dough should feel slightly sticky but soft when touched.
- Shape the Dough: Once the first rise is complete, lightly flour a clean surface or a sheet of parchment paper. Turn the dough out gently onto the floured parchment. Using your hands, fold the dough over onto itself two times to create surface tension. Flip the dough over so the seam side is down and shape it into a round ball. This shaping technique helps the loaf hold its shape during the second rise and baking.
- Add Seed Topping: Sprinkle the top of the shaped dough with 1 tablespoon of pumpkin seeds and 1 tablespoon of sunflower seeds. Press them gently so they adhere to the surface. This step gives the bread a visually appealing, crunchy topping while adding extra flavor and nutritional value. Cover the dough lightly with a towel.
- Second Rise (Proofing): Allow the shaped dough to rise for 1 to 1 1/2 hours, or until it is nearly doubled in size. This second rise is crucial for achieving a light, airy interior. While waiting, you can prepare the oven and Dutch oven.
- Preheat Oven and Dutch Oven: About 30 minutes before baking, position a rack in the center of your oven and remove any racks above it. Place a large Dutch oven with its lid on the rack. Preheat the oven to 450°F (230°C). Preheating the Dutch oven ensures a steamy environment for the bread, which is key for a crispy, golden crust.
- Transfer Dough to Dutch Oven: Carefully remove the hot Dutch oven from the oven, using oven mitts. Use the parchment paper as a sling to lift and transfer the dough into the Dutch oven. If desired, make 1–3 shallow slashes across the top of the dough with a sharp knife or kitchen shears. These slashes allow the bread to expand naturally while baking and create an artisan-style appearance.
- Bake Covered: Place the lid on the Dutch oven and return it to the oven. Bake the bread covered for 30 minutes. The covered baking traps steam, which helps the loaf rise fully and develop a soft, tender interior.
- Bake Uncovered: After 30 minutes, remove the lid carefully. Continue baking for an additional 15 minutes, or until the crust is a rich, golden brown. To check doneness, you can insert an instant-read thermometer into the side or top of the loaf; it should read 210°F (99°C).
- Cool the Bread: Using the parchment paper, lift the bread out of the Dutch oven and place it on a wire cooling rack. Allow the bread to cool for at least 15 minutes before slicing. Cooling ensures the crumb sets properly and prevents a gummy interior.
- Serve and Enjoy: Slice the bread using a serrated knife. Enjoy as toast, sandwiches, or a wholesome snack. This bread keeps well at room temperature for up to 3 days when wrapped in plastic or a cloth bag.
Notes
- This bread is naturally high in fiber and plant-based protein thanks to the combination of pumpkin, sunflower, flax, sesame, and chia seeds.
- No-knead technique allows the dough to develop flavor and texture over time with minimal effort.
- Warm water is essential to activate the yeast without killing it; aim for approximately 105–110°F.
- For a more rustic appearance, feel free to sprinkle extra seeds on top or score the dough in creative patterns.
- The bread’s texture is soft inside with a crunchy, nutty crust, making it versatile for toast, sandwiches, or accompaniment to soups and salads.
