I stopped buying bread and pasta. Both of those are foods I tend to over eat so it seemed like a good idea. But life without bread is sad so I had to find some alternatives. With a full time job, two blogs, a farm and a two kids I rarely have time for hours of kneading and rising.
I like to eat it with a bit of cream cheese, Mary likes hers with butter and Kat eats anything she can see.
This recipe is adapted from Nick Malgieri’s Bread, it’s an amazing cookbook filled with bread recipes. It’s a great book with lots of step by step photos and it has recipes ranging from very basic to oh-so-complicated.
Nick is a fantastic teacher and I have quite a few of his recipes in my kitchen rotation. Including the Challah that turned out roughly 2x the size of a newborn baby because I skipped the part where it made 
I try to stop the the local Mennonite market every few weeks, it’s where I order my flour in 50 lb bags for $21. I also pick up bags of seeds, nuts and dried fruits.
I’ve made a few versions of this bread using different seeds, I even made one replacing the sesame with a 1/4 cup of coconut. It didn’t taste overly coconutty but it did give it a nice texture.
Mix it up and use what you have on hand, it’s a great recipe to use up that last 2 tablespoons of whatever from baking Christmas cookies.
I always keep a record of what I added so I know why a particular loaf did well or not so well (luckily I haven’t had any bombs).
No Knead Seed Bread
Easy and delicious, this yeast risen no-knead seed bread will be the star of your breakfast table. Serve it toasted with salted butter or smeared with cream cheese for an amazing home baked treat
Ingredients
- 1 T yeast
- 1¼ C warm water
- 2¾ c flour, I use King Arthur White Whole Wheat for everything
- ¼ C sunflower seeds, shelled
- ¼ C pumpkin seeds, shelled
- ¼ C flax seed
- ¼ C white sesame seed
- 2 T chia seed
- 2 t salt
- ¼ C honey, I use buckwheat honey for the extra health boost
- 1 large egg
- Butter to grease pan
Instructions
- Whisk yeast and water together. Liquid should begin to get foamy.
- Stir together flour and seeds
- Pour in honey, yeast mixture and egg
- Fold together with spatula, dough will be thick and sticky but should not easily stay in a ball. If dough is too thick add 1 T of oil (you will get a feel for this, it's hard to explain)
- SUPER grease a 9x5 loaf pan, the honey makes the bread stick in the pan so do a good job. I like to save my butter wrappers for greasing pans
- Allow dough to rest for 10 minutes then give it a few turns with the spatula, there shouldn't be any dry flour
- Plop dough into loaf pan and cover with a towel
- Allow to rise for 1 hour or until the dough reaches to top of the pan, part way through preheat the oven to 375 degrees
- Bake for 35-45 minutes, the honey will make the crust brown fairly early so don't jump the gun and think the bread is done too early
- When done remove the bread from the pan, if it sticks run a sharp knife around the edge and gently pry it out by sliding a thin metal spatula under the loaf from the short end, it should pop right out.
- Allow bread to cool on a rack, covered with a light towel (I have a half dozen flour sack towels that I use for everything in the kitchen from draining cheese to protecting rising dough)
Notes
Mix and match the seeds based on what you have in your cabinet, aim for 1 cup of seeds
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Maud
Thursday 2nd of October 2014
The first step of the recipe caused me some great confusion. I am a new bread maker and was unsure of the type of yeast. Rapid rise or active? Does the yeast and flour need a little sugar to be fed? I waited a long time(half hour) for the yeast and flour to foam and it never did. Threw it out and attempted again. The second time I tried I used a different yeast. Water was cooling and I waited for yeast to foam, I finally added about 1/4t of sugar and stirred gently. Finally it foamed. How much of a rise or foam is necessary.
The bread turned out well, but not as well as I had hoped. The outside is crusty in a rustic way. The flavor is full and the bread makes you chew, a lot. I am looking for ward to perfecting this. Thanks for your ideas and suggestions.
Krystal
Tuesday 16th of September 2014
I made this bread with organic sprouted wheat flour. It is fabulous. Next time I make it I am going to use coconut oil for greasing the pan.
Elaine
Friday 12th of September 2014
On #8 - allow to rise ??? I've really never baked bread. Does it have to rise in a warm place? If so, where would you suggest?
I really want to try this recipe. I may use eichorn flour. I buy bread similar to this with seeds, etc., and it is very pricey. This sounds similar and looks good.
Alecia
Friday 12th of September 2014
I let it rise on the counter in the summer, our house is usually in the 70's from June-September. I'm not sure about our winter plan, I rarely bake bread in cold weather because our house is only in the 50's. My mother-in-law puts hers on the wood stove to rise. If it's on the cooler side I'll preheat the oven and stick my bread pan in a cast iron skillet on the stove covered with a flour sack towel (the pan helps disperse the heat). Unfortunately it's a trial and error process, but that's part of the fun :-)
Michelle @ A Dish of Daily Life
Thursday 11th of September 2014
This looks really good! I have never attempted bread making, but this is exactly the type of bread I like! I'm thinking I may need to give it a try! Pinning. :)
Sara
Tuesday 9th of September 2014
This looks yummy! Is it 1/4 cup honey? Thanks!
Alecia
Tuesday 9th of September 2014
Yes! Thanks for catching that, it's all fixed now