Healthy and the simplest, I might say, no knead no yeast multi-seed bread that you can perfectly enjoy for breakfast or even for your sandwiches. All you need to do is mix with a wooden spoon (or a hand whisk) and bake, that's it. Use your favourite seeds and make it your own.
Let's get started, shall we?
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Recipe Highlights
In this recipe you'll find:
- whole grain flour
- natural sweetener
- natural fat
- lots of healthy seeds
Level - Ridiculously easy, minimum whisking by hand.
Taste and texture - Soft bread with loads of healthy seeds. Since this is a fast bread with no yeast, so it won't have that chewy texture of a yeasted kneaded bread.
Size - 1 healthy delicious loaf.
Lets Talk Ingredients
Seeds - Use whatever seeds that you love, no problem at all. Just use the total amount as indicated in the recipe below.
Oil - I've improved the recipe by using extra virgin olive oil. You can use avocado oil, coconut oil or whichever you prefer.
Whole wheat flour - works the best for this recipe and I'm combining it with all purpose flour to achieve that soft textured bread with minimal effort.
TIP: Make it even healthier by swapping the same amount of all purpose flour with spelt flour.
Honey - I love the hint of sweetness in this bread. Use maple syrup or any other natural liquid sweetener that you like instead.
Egg - Works the best for this recipe. I've tried it with flax seeds egg but found the bread a bit too crumbly for my taste. If you can't have eggs and don't mind the change of texture, just know that it's doable with flax seeds egg.
Buttermilk - I make my own buttermilk, it's easier than having to buy some, store and not knowing what to do with the balance. My homemade vegan buttermilk also works for this recipe.
Can I Toast This Bread?
Yes, you can. I toast it all the time.
Having said that, just know that it takes a bit longer to get toasted. And also, be gentle when you're handling the toasted slice as this bread is soft when it's hot.
Don't get me wrong, it will have that crunchy toasted texture. It's just that it tends to break easily when it's hot.
More Bread Recipes
- Quick honey oat bread (no yeast)
- Healthy everything bagel whole wheat pull apart bread
- Matcha swirl bread
- Healthy whole wheat English muffins
- Healthy no-knead cheese whole-grain bread
Video Recipe
📖 Recipe
Fast No Knead Multi-Seed Bread
Ingredients
Dry Ingredients
- 1 ¼ cup all purpose flour (160 g)
- ¾ cup whole-wheat flour (100 g)
- ½ cup toasted sunflower seeds (65 g)
- ½ cup toasted pumpkin seeds (75 g)
- 2 tablespoon sesame seeds
- 2 tablespoon black sesame seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 ¼ cup buttermilk (310 ml), room temperature
- 1 large egg ,room temperature
- ¼ cup oil (60 ml)
- ¼ cup honey (80 g)
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), conventional mode 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 until everything is well combined. Don't over mix to avoid hard bread.
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 skewer inserted in the center comes out clean. Remove from the pan and leave to cool completely on a rack before slicing.
How To Store
- Best consumed within 3 days. Place in an air tight container at room temperature.
- For longer shelf life, wrap the bread slices with cling film and freeze up to 3 months. Thaw at room temperature.
Notes
- Use spoon and level method (for cup measurement)
- Use portable oven thermometer (like this one) for a more precise temperature reading (I use it too)
- Refer to my post above for tips and substitutions
Nutrition Facts
Originally published on Apr 18, 2018. Updated with improved text, recipe and pictures on Jan 26, 2021.
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!