Easy No-Knead Multi-Seed Bread
Healthy and easy no-knead multi-seed bread that's perfect for breakfast, sandwiches, or snacks. This amazing multi-seed bread has a natural flavor that you can use for sweet and savory, which is very convenient! It doesn't use any yeast and you'll take only 1 hour from making it until it's fully baked!
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
- 1+1/4 cup all-purpose flour (, see notes for substitution)
- 3/4 cup whole-wheat flour (, see notes for substitution)
- 1/2 cup toasted sunflower seeds
- 1/2 cup toasted pumpkin seeds
- 2 tbsp toasted sesame seeds
- 2 tbsp black sesame seeds
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1+1/4 cup buttermilk (, room temperature)
- 1 large egg (,room temperature)
- 1/4 cup oil
- 1/4 cup honey
- 1/2 tbsp black sesame seeds
- 1/2 tbsp sesame seeds
- 1 tbsp toasted sunflower seeds
- 1 tbsp toasted pumpkin seeds
Instructions
- 1
Preheat oven at 350ºF (175ºC), without fan using upper and lower heat. Butter and line (overhang on the lengthwise sides) a 5x9 inch (13x23 cm) or 4.4x10 inch (11x25 cm) loaf pan. Set aside.
- 2
Add all dry ingredients into a bowl, mix well with a spoon and set aside.
- 3
Into another bowl, add all wet ingredients and whisk everything together using a hand whisk. Pour into the dry ingredients bowl. Whisk and mix everything well, without overdoing it to prevent this no-knead multi-seed bread from being dense.
- 4
Pour the batter into the loaf pan and spread evenly. Sprinkle the topping seeds evenly on top. Bake on a lower 2/3 rack for 45 minutes or until golden brown and a toothpick inserted in the center comes out clean. Remove from the pan and leave to cool completely on a rack before slicing. Enjoy this delicious and this easy no-knead multi-seed bread!