No-Knead Multiseed Bread all the Time

No-Knead Multiseed Bread all the Time


  • 3 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon active dry yeast
  • 1 1/2 cups lukewarm water
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 2 tablespoons flaxseeds
  • 2 tablespoons sesame seeds
  • 2 tablespoons chia seeds
  • Extra seeds for topping (optional)

Cooking Steps:

  1. In a large mixing bowl, combine flour, salt, and active dry yeast.
  2. Add the lukewarm water to the dry ingredients, stirring until a sticky dough forms.
  3. Incorporate sunflower seeds, pumpkin seeds, flaxseeds, sesame seeds, and chia seeds into the dough. Mix until the seeds are evenly distributed.
  4. Cover the bowl with plastic wrap and let the dough rise at room temperature for 12-18 hours. The longer fermentation time enhances the flavor and texture.
  5. Preheat your oven to 450°F (230°C). Place a Dutch oven or a covered baking dish in the oven to heat.
  6. While the oven is preheating, transfer the risen dough onto a floured surface. Fold the edges of the dough over itself a few times to shape it into a round loaf.
  7. If desired, roll the shaped dough in extra seeds for topping.
  8. Carefully place the dough into the preheated Dutch oven or baking dish.
  9. Cover and bake for 30 minutes. Then, uncover and bake for an additional 10-15 minutes or until the bread has a golden-brown crust.
  10. Allow the No-Knead Multiseed Bread to cool before slicing.

Enjoy this flavorful and seedy bread, perfect for sandwiches or to accompany your favorite spreads!

*Recipe on video and text may differ from each other!

How to cook No-Knead Multiseed Bread all the Time:

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