Seed Bread
This quick and easy no-knead seed bread is perfect for everyday use.
Servings 15 slices
Calories 163kcal
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
Bread should be at 190℉ when baked through.
Nutrition
Calories: 163kcal | Carbohydrates: 22g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 234mg | Potassium: 41mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.003mg | Calcium: 5mg | Iron: 1mg