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!
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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
Video
Ingredients
Dry Ingredients
- 1 ¼ cup (160 g) all-purpose flour , see notes for substitution
- ¾ cup (100 g) whole-wheat flour , see notes for substitution
- 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
- Substitutions: Although we haven't personally tested it, many readers have successfully substituted all-purpose flour with whole wheat flour in equal amounts. Others have also replaced the whole wheat flour with oat flour, maintaining the same quantity. Both substitutions have yielded great results according to their feedback.
- 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.
Originally published on Jan 23, 2021. Updated with improved text and pictures on Jan 20, 2023.
Lauren says
I had to bake an extra 10-15 minutes in my oven but it turned out exactly like the cafe near me selling it for $14 per 2 slices! Toasted with butter and honey it goes amazing with a cup of tea 😍
Bea & Marco says
Thank you so much, Lauren ❤️! Extra baking time is totally understandable, every oven has its own personality. And honestly, if it tastes like the café version without the $14 price tag, that’s a win! Thanks so much for trying the recipe!
Alma says
My bread turned out great. I will be making more of this. Great recipe! Thank you. Would you recommend adding some vinegar or lemon since my sunflower seeds turned green after a day.
Bea & Marco says
So happy to hear your bread turned out great! The green color in sunflower seeds is totally normal, it’s just a natural reaction between the seeds and the baking soda/minerals in the dough. It’s safe to eat and doesn’t affect the taste. If you’d like to reduce it, yes, a little squeeze of lemon juice or vinegar in the dough can help balance the pH. Hope it helps, and thanks for your feedback, Alma!
Adele says
Yes very yummy. Used oat flour instead of wholwheat . I had no sesame seeds, so used hemp seeds. I used coconut yogurt instead of buttermilk.
I put pumpkin seeds and pine nuts on top. So lovely tasty and nice texture of the loaf. I also added 1 tablespoon of beta gluten.
Bea & Marco says
So glad you enjoyed it! Love how you made it with your own twist, it sounds delicious. Thanks for sharing your version, Adele!
Su says
Very quick and easy to make. It's a bit cakeish. Next time I will reduce the honey by a tbsp to make it less sweet.
Bea & Marco says
Thanks for trying it! Yes, this recipe is designed to be a quick, no-knead style bread, so the texture is naturally softer compared to a long-fermented yeast loaf. Great idea to reduce the honey if you prefer it less sweet.
Harry Kaplan says
This is the most delicious recipe, but I’m not able to slice the bread because it crumbles to pieces. What am I doing wrong?
Bea & Marco says
Hi, Harry! Sorry to hear you're having troubles with it. For the crumbling, most often, it happens if the bread hasn't cooled completely before slicing. And also, do slice it around 1-inch thick (as recommended in the recipe notes), on the thicker side, because since it's a no-knead bread, it doesn't have the typical structure as the kneaded ones. Hope it helps, and let us know how it goes!
Gabby says
This was so delicious! I couldn't find seasame seeds (my local stores were out) so I switched one of the seasame seeds to chia seeds and the other to flax seeds, and used a muffin pan. Cooked for 30-35 min instead of the full 45. Delicious! Might try with a dash of rosemary next. Thank you!!!
Bea & Marco says
That's awesome, Gabby! Thanks for leaving your feedback and sharing your twist on the recipe! Sorry for the late reply, as we've recently moved house and are still figuring things out!
Ali says
Wow this was phenomenal!! I had to stop myself from eating half the loaf it was so good I couldn’t stop. I didn’t have sesame seeds so I used hemp seeds and pine nuts- really yummy!! Also made a Soy buttermilk as we are dairy free and it was perfect. Will be making this bread as a staple in our home thank you so much!
Bea & Marco says
Yay! Your comment made our day! We're happy to hear that you're enjoying it. Thank you so much for your feedback and sharing your twist on it!
Kathryn Jones says
I love this recipe!
Bea & Marco says
Happy to hear that, Kathryn, thanks!
Faith says
Hello. Can I use all purpose flour only?
Bea & Marco says
Hi, Faith! We don't recommend that as the batter consistency wouldn't be the same, since whole wheat flour absorb more liquid than all-purpose flour. We can't guarantee the bread will come out the same. You could experiment with it, though. Hope it helps!
Nancy Pritchard says
Soooooo Good!! I made buns and they are so tasty and easy to make.
Bea & Marco says
Yay! So happy to know you liked it and thanks for leaving your comment 🙂