click map Twitter Instagram Pinterest Facebook

No Knead Seed Bread


We stopped buying bread and pasta. Both of those are foods we 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, a blog, a farm and a baby I rarely have time for hours of kneading and rising.

No Knead Seed Bread - Fast and easy to throw together with a little bit of this and a little of that you can whip up your own hearty loaf (it makes the best toast!)
This recipe yields one 9×5 loaf of hearty seed studded bread. It’s good freshly sliced but even better toasted. I like to eat it with a bit of cream cheese, Mike likes his with butter and Mary steals from whoever is holding her.

No Knead Seed Bread

This recipe is adapted from Nick Malgieri’s Bread: Over 60 Breads, Rolls and Cakes plus Delicious Recipes Using Them

4.0 from 1 reviews
No Knead Seed Bread
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
Easy No Knead Seed Studded Bread
  • 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
  1. Whisk yeast and water together. Liquid should begin to get foamy.
  2. Stir together flour and seeds
  3. Pour in honey, yeast mixture and egg
  4. 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)
  5. 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
  6. Allow dough to rest for 10 minutes then give it a few turns with the spatula, there shouldn't be any dry flour
  7. Plop dough into loaf pan and cover with a towel
  8. 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
  9. 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
  10. 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.
  11. 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)

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 we haven’t had any bombs).

Do you have a fall back bread recipe?


  1. This looks yummy! Is it 1/4 cup honey?

  2. 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. 🙂
    Michelle @ A Dish of Daily Life recently posted…Anchorage Travel: 7 Must See Places to VisitMy Profile

  3. 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.

    • 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 🙂

      • Have you tried turning on the oven (not too hot) at the beginning… and when the rise time comes.. shut off the oven, put the bread in and leave the door cracked open…could even dampen the towel and leave it on it doesn’t dry out… to rise the bread?… that might work..

        • If you have a gas oven with a pilot light that might work, when I was in college I started all my seeds in trays sitting on the oven. It provided just enough heat to get them to germinate. My oven now is electric and I think it would be tricky to get it warm enough to help with out going over 90 degrees and killing the yeast

  4. 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.

  5. 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.