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.
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.
Margaret says
Really love this bred too much!!,
Sometimes after cooking the top part of the bread about 2cm down from top leaves a gap why is this
Bea & Marco says
Hi, Margaret! It could be that the oven temperature was too high, or the bread was place too near the top heat, or the dough wasn't mixed throughly. We're happy that you love it anyways, thanks for giving it a go!
Treasa says
Loved how easy it was to prep, the issue I have with mine was it was more dense than light and airy your bread in the video looks, this is my first time ever making bread so hopefully next time around it gets better but it does taste nice
Bea & Marco says
Hi Treasa! Sorry to hear that yours came out dense. Perhaps it was extra flour when using cup measurements. Use the spoon and level method to avoid using more flour than the recipe calls for, which causes the bread to be dense. I'm happy that you liked it anyways, and yes, do give it another go as it's so easy and delish. Thanks for your comment!
Margaret says
I have not made this bread yet but I need to know what portion size the nutritional facts are quoted for as I am diabetic. Many thanks.
Bea & Marco says
Hi! It's for a slice, more or less 1-inch thick. Hope it helps!
Caroline says
This bread is absolutely delicious only trouble is you eat too much of it. So simple to make.
Bea & Marco says
Haha! That's true, you can't stop eating it! Thanks, Caroline!
Mindy says
I couldn't believe how quickly this bread came together! I grind my own wheat, so I used spelt and hard red wheat. I used olive oil and high quality cultured buttermilk. The next time I make it, I'll reduce the honey. It was a tad sweet for a savory bread. This bread will definitely go on my rotation, especially when I don't have time to make a yeast bread. Excellent!!
Bea & Marco says
I'm happy that you loved it, Mindy! Thanks for sharing your twist on it, and yes, adjust the recipe to you liking, no problem at all. That's the beauty of cooking/baking!
Margaret says
Absolutely delicious really scrumptious. I tried it also with some black treacle also very good.
Bea & Marco says
Awesome to hear that black treacle works also, thank you Margaret!
Julia says
LOVE IT! My pepitas were lightly salted; I cut honey in half (I prefer savory) and reduced the salt slightly to compensate for the salted pepitas; I doubled the recipe but forgot to add the topping seeds. As suggested by a prior reviewer, I used 1.25C Wheat Flour with 3/4C Oat Flour. I enjoyed 2 slices with my morning tea and wish I could have a 3rd. This is a great recipe; it's obvious to me the result would be just as good without my substitutions... I just didn't want to use white flour. Thank you!
Bea & Marco says
Awesome! We're happy that you gave it a go and it worked out for you, Julia! Thank you for your feedback and sharing your take on it!
Geeta Dsouza says
I tried this Quick Bread recipe and like Carolyn suggested used whole wheat and Oats flour. Absolutely delicious and soft and easy to make. I found it a tad sweet so will reduce the honey to half. Thank you
Carolyn in Canada says
Made this loaf for the first time, and man, is it ever good. I made several changes. In an effort to not eat anything "white" I subbed whole wheat flour for the white, and then subbed oat flour for the whole wheat. I used soy milk for the buttermilk, and olive oil for the oil. I also added dried cranberries, ground flax seed (1/4 cup) and chopped walnuts. Absolutelylove how quick it mixes and bakes...even hubby said he loved it. Thanks so much for sharing! I have been looking for a long time for a loaf that didn't turn out heavy and rock hard but was still bread like but healthy!
Catherine Lawson says
It's not often I come back to a recipe - probs because I'm not the best in the kitchen. But I'm about to make this for the third time in two weeks. I really love it. And even I didn't mess it up.
Bea & Marco says
Yeay! So happy to hear that you're enjoying it. It's so easy, you can't go wrong with it. If you feel like trying something else also, we have a delicious no-knead honey oat bread (similar concept to this one). Thanks for your feedback, Catherine!
M says
Great recipe! This is a really yummy quick bread. It has just a touch of very subtle sweetness, so it is an ideal breakfast or snack bread. I did end up substituting the black sesame seeds for poppy seeds as that's what I had, and it was a really nice swap! For the sunflower and pumpkin seeds, I toasted them at 350*F for 13 minutes. I also made my own buttermilk by using vinegar/whole (lactose-free) milk. The bread has a nice moistness to it, but thankfully isn't cakey. It is excellent drizzled with honey or some melted butter. I will say, it is a bit more of a crumbly bread when you try to slice it, so thick slices work best for this one. I also found that the larger seeds sprinkled on top mostly fell off during slicing, so I'll make sure to gently press them into the batter next time. Really great recipe, I will definitely be making it again!
Siphr says
It’s becoming my go to bread
Joe Dowling says
I love. this bread and have made it several times with great success. However, recently -in a different oven - the result has been very crumbly. What am I doing wrong? I am very careful about using the exact measures of ingredients. Any advice would be great. Thanks
Bea & Marco says
Hi Joe! Perhaps the new oven was too hot? One of the reasons that it got very crumbly is because it was overbaked. Since all ovens are different, I'd recommend you use a portable oven thermometer to get the accurate temperature (it's very cheap and very useful). I use this one every single time I bake. Hope it helps!
Leah Wild says
This is my favourite bread recipe, so easy to make.
Total recommended.
Greetings from New Zealand.
Leah
Judi says
wow!! I was super surprised at how easy yet how deeeliscious this bread came out. I make bread once a week and love to try different recipes, this was by far the easiest, quickest and best bread yet! Love all the seeds, and toasting them before adding brings out the nuttiness in them. I used almond milk to make my buttermilk, and used a combo of honey and maple syrup. YUM!!!!!
My first slice was topped with cottage cheese, so good!
Sharon says
Great bread, easy & very tasty
Bea & Marco says
So happy to hear you liked it! Thanks for the rating 🙂