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Healthy No-Knead Multi-Seed Bread

A delightful and nutritious bread packed with seeds, offering a rich, nutty flavor without the need for kneading.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 10 slices
Course: Bread, Snack
Cuisine: American, Artisanal
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Use high-quality flour; whole wheat flour can be substituted.
  • 1 teaspoon salt Enhances flavor and improves texture.
  • 1/2 cup mixed seeds (sunflower seeds, pumpkin seeds, flaxseeds, sesame seeds) Use roasted and unsalted seeds if possible.
Wet Ingredients
  • 1 cup water Room temperature or slightly warm (not hot) for best results.
  • 1 tablespoon olive oil Good quality olive oil enhances flavor.
  • 1 tablespoon honey or maple syrup Adds sweetness and helps the dough rise.

Method
 

Preparation
  1. In a mixing bowl, combine the flour, salt, and mixed seeds. Stir until evenly combined.
  2. In another bowl, whisk together the water, olive oil, and honey or maple syrup until well mixed.
  3. Pour the wet mixture into the dry ingredients and gently fold until a shaggy dough forms. Do not overmix.
  4. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest for 30 minutes at room temperature.
Baking
  1. Preheat your oven to 375°F (190°C).
  2. Lightly flour your work surface. Turn the dough out and shape it gently into a loaf.
  3. Place the shaped loaf onto a baking sheet lined with parchment paper. Optionally, sprinkle extra seeds on top.
  4. Bake for 30-40 minutes, or until golden brown and sounds hollow when tapped on the bottom.
  5. Allow the loaf to cool on a wire rack before slicing.

Notes

Store bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices in a freezer-safe container for up to 3 months. Make ahead by refrigerating the dough overnight.