Craving a wholesome, hearty bread without the hassle of kneading? This Easy No-Knead Multi-Seed Bread is packed with nutritious seeds like sunflower, pumpkin, and sesame, giving it a nutty flavor and satisfying crunch. The combination of all-purpose and whole-wheat flour makes it a great balance of texture and nutrition, while buttermilk, honey, and oil add moisture and subtle sweetness. Best of all, this bread comes together with minimal effort, making it the perfect recipe for both novice and experienced bakers alike.
Ingredients:
Dry Ingredients:
- 1 ¼ cups (160 grams) of plain flour
- ¾ cup (100 g) whole-wheat flour
- ½ cup (65 g) toasted sunflower seeds
- ½ cup (75 g) toasted pumpkin seeds
- 2 tablespoons toasted sesame seeds
- 2 tablespoons black sesame seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 ¼ cup (310 ml) buttermilk, room temperature
- 1 large egg, room temperature
- ¼ cup (60 ml) oil
- ¼ cup (80 g) honey
Topping:
- ½ tablespoon black sesame seeds
- ½ tablespoon sesame seeds
- 1 tablespoon toasted sunflower seeds
- 1 tablespoon toasted pumpkin seeds
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Prepare the Dry Ingredients:
- In a large mixing bowl, whisk together the all-purpose flour, whole-wheat flour, toasted sunflower seeds, toasted pumpkin seeds, toasted sesame seeds, black sesame seeds, baking powder, baking soda, and salt. Set aside.
- Mix the Wet Ingredients:
- In a separate bowl, whisk the buttermilk, egg, oil, and honey until fully combined and smooth.
- Combine Wet and Dry Ingredients:
- Slowly pour the wet ingredients into the bowl with the dry ingredients.
- Use a spatula or wooden spoon to stir the mixture until everything is just combined.
- Transfer to the Loaf Pan:
- Pour the dough into the prepared loaf pan, spreading it out evenly.
- Add the Topping:
- Sprinkle the top of the dough with the black sesame seeds, regular sesame seeds, toasted sunflower seeds, and toasted pumpkin seeds. Lightly press them into the dough to ensure they stick during baking.
- Bake the Bread:
- Place the loaf in the preheated oven and bake for 45-50 minutes, or until the bread is golden brown on top and a toothpick inserted into the center comes out clean.
- If the top starts browning too quickly, cover it with a piece of foil during the last 10 minutes of baking.
- Cool and Serve:
- Remove the bread from the oven and allow it to cool in the pan for about 10 minutes.
- Slice and enjoy this flavorful, seed-packed bread as a nutritious snack or paired with your favorite spreads.
Conclusion:
This Easy No-Knead Multi-Seed Bread is a delicious and nutrient-rich loaf that’s perfect for any occasion. With its crunchy topping and soft, flavorful interior, it’s ideal for breakfast, sandwiches, or simply as a snack. The combination of seeds and whole grains adds a delightful texture and makes this bread a wholesome addition to your baking repertoire. Plus, no kneading means it’s incredibly simple to prepare, even for beginners!