This No-Knead Multi-Seed Bread is a perfect blend of whole grains and seeds, giving you a rich, nutty flavor with every bite. Made with a combination of all-purpose and whole wheat flour, this bread is packed with toasted sunflower, pumpkin, and sesame seeds. It’s an ideal bread for sandwiches, toasting, or simply enjoying with a spread of butter.
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Ingredients (1x Recipe)
Dry Ingredients:
- 1 ¼ cup (160 g) all-purpose 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
Directions
- Preheat Oven:
- Preheat your oven to 350ºF (175ºC), using upper and lower heat without the fan. Butter and line a 5×9 inch (13×23 cm) or 4.4×10 inch (11×25 cm) loaf pan with parchment paper, leaving some overhang on the lengthwise sides for easy removal. Set aside.
- Prepare Dry Ingredients:
- In a large bowl, combine all the dry ingredients: all-purpose flour, whole-wheat flour, sunflower seeds, pumpkin seeds, sesame seeds, black sesame seeds, baking powder, baking soda, and salt. Mix well with a spoon and set aside.
- Prepare Wet Ingredients:
- In another bowl, whisk together all the wet ingredients: buttermilk, egg, oil, and honey until fully combined. Pour the wet mixture into the bowl with the dry ingredients.
- Mix the Batter:
- Whisk and mix the wet and dry ingredients together until just combined. Avoid overmixing to prevent the bread from becoming dense.
- Bake the Bread:
- Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the topping seeds (black sesame, regular sesame, sunflower, and pumpkin seeds) evenly on top.
- Place the pan on the lower ⅔ rack of your oven and bake for 45 minutes or until the bread is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve:
- Remove the bread from the oven and carefully lift it out of the pan using the parchment overhang. Let it cool completely on a rack before slicing. Enjoy this delicious, easy-to-make multi-seed bread!
Serving Suggestions
- Serve thick slices with butter, cream cheese, or your favorite spread.
- Use it as a base for sandwiches or toast for a wholesome breakfast.
Cooking Tips
- Measure Flour Properly: Use the spoon-and-level method to avoid using too much flour, which can make the bread dense.
- Monitor Oven Temperature: Use a portable oven thermometer for a more accurate temperature reading.
- Customize Flour: Swap all-purpose flour with whole wheat or oat flour for a different texture and flavor.
Nutritional Benefits
- Rich in Fiber: Whole wheat flour and seeds add dietary fiber, aiding digestion.
- Healthy Fats: Seeds provide heart-healthy fats and essential nutrients like magnesium and zinc.
Dietary Information
- Vegetarian
- Can be Dairy-Free: Use a dairy-free buttermilk alternative.
Storage
- Room Temperature: Store in an airtight container for up to 3 days.
- Freezer: Wrap slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature or toast directly from frozen.
Why You’ll Love This Recipe
- No-Knead Simplicity: No kneading or long rising times make this bread quick and easy to prepare.
- Nutty and Flavorful: The combination of seeds adds a rich, nutty taste and crunch.
- Wholesome and Filling: Packed with nutrients from whole grains and seeds, this bread is both satisfying and delicious.
Conclusion
This No-Knead Multi-Seed Bread is perfect for anyone looking for a simple, wholesome bread that’s packed with flavor and nutrients. It’s quick to make, requires no special equipment, and provides a satisfying crunch with every bite. Whether you enjoy it fresh out of the oven or toasted the next day, this bread is sure to become a staple in your kitchen.
Frequently Asked Questions
- Can I make this bread gluten-free?
Yes, you can substitute the flours with a gluten-free flour blend, but texture and rise may vary. - What can I use instead of buttermilk?
Use a plant-based milk mixed with 1 tablespoon of lemon juice or vinegar as a substitute. - Can I omit the seeds?
Yes, but the texture and flavor will be less nutty. You can also substitute seeds with nuts. - Can I use different seeds?
Absolutely! Feel free to mix and match with chia seeds, flaxseeds, or even poppy seeds. - What type of oil should I use?
Any neutral oil works, like vegetable, canola, or light olive oil. - Why is my bread dense?
Overmixing the batter or using too much flour can cause density. Mix until just combined. - Can I add herbs or spices?
Yes, herbs like rosemary or thyme and spices like cumin can add extra flavor. - How should I store leftover bread?
Wrap in plastic or store in an airtight container at room temperature. - Can I bake this in a different pan?
Yes, you can use a smaller or larger pan, but adjust the baking time accordingly. - Is this bread suitable for sandwiches?
Yes, it’s great for sandwiches, especially with hearty fillings like roasted vegetables or meats.