This easy, no-knead seed bread is perfect for everyday use.
With minimal ingredients and hands-on time, the dough rises in just a few hours before being shaped and baked to a golden, crispy finish. Enjoy the homemade flavor for sandwiches or toast!
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I’ve been loving spending time in the kitchen lately and wanting to make as much as I can from scratch. On the hunt for a loaf of bread for everyday use, this one hits the spot! It’s perfect for sandwich bread or toast and we can’t get enough. My husband has requested I stop buying bread and just make this seeded bread recipe, and since it is so easy I am happy to oblige!
- A perfect everyday bread
- 6 simple ingredients
- Only 5 minutes of hands-on time and no kneading required!
- Crispy crust with a fluffy interior.
Ingredients
- Flour: I use all-purpose flour for this recipe. I tested bread flour and found no difference in the bread, so using all-purpose is less expensive and you don’t need to go buy another special ingredient!
- Seeds: Any seeds work just fine in this recipe. I try to use a blend of different sized seeds like pumpkin seeds, sunflower seeds, and sesame seeds for variation in texture. My go-to lately is to buy a blend from the grocer of super seeds including flax, sunflower, pumpkin, chia, poppy, and hemp seeds.
- Instant Yeast: This recipe has only been tested with instant yeast, not active dry yeast.
- Sugar
- Salt
- Water
- Olive Oil
You will also need a loaf pan.
How to Make Seed Bread
I love this recipe because it is SO easy to make and takes very little hands-on time, making it easy to whip up anytime we need bread.
- Whisk together all dry ingredients. Add water and oil and stir until a dough ball is formed.
- Allow to rise until dough has doubled in size.
- Form into a loaf and allow to rise.
- Bake until golden brown.
More Baked Goods
ABC Muffins (Apple Banana Carrot)
Seed Bread
Equipment
- 8½ x 4½-inch loaf pan
Ingredients
- 3¼ cups all-purpose flour
- ¾ cup seeds such as pumpkin seeds, sunflower seeds, and sesame seeds
- 1½ teaspoons instant yeast
- 1½ teaspoons granulated sugar
- 1½ teaspoons kosher salt
- 1½ cups warm water
- 2 tablespoons extra-virgin olive oil divided
- unsalted butter softened
Instructions
- In a large bowl, whisk together the flour, seeds, instant yeast, sugar, and salt. Stir in the water and 1 tablespoon of olive oil. Using a rubber spatula, mix until a sticky dough forms. Gently form a dough ball with your hands.
- Cover the bowl with a clean tea towel and let the dough rise in a warm spot for 2 to 3 hours, until it has doubled in size.
- Generously grease a 8½ x 4½-inch loaf pan with butter.
- Once the dough has doubled, drizzle 1 tablespoon of olive oil over the surface and rub it evenly with your hand. Gently flip the dough over coating with the oil. Shape the dough into a loaf then transfer it to the prepared loaf pan, seam side down. Let the dough rise for 45 minutes to 1 hour, or until it domes about 1-inch above the rim of the pan.
- Preheat oven to 375°F.
- Bake for 45-50 minutes or until golden brown and baked through.
- Allow bread to cool before slicing.
Notes
Recipe inspired by: https://alexandracooks.com/2023/03/11/no-knead-three-seed-bread/
Hi Ayla. I want to make this bread recipe as it seems easy to do, however can I omit the seeds and still have a great loaf of bread? I like the seeds but they don’t like me!
I tested this recipe without the seeds and it was wonderful! Happy baking Kim!