Easy No-Knead Multi-Seed Bread

4.97 from 77 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 , 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

Get Recipe Ingredients

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