Based on the world-famous no-knead bread recipe, this multiseed version is equally easy to prepare and is perfect for breakfast.
We are now day #2 of our bread week on the blog! We started our mini series yesterday with the world famous easy classic no-knead bread recipe, a fantastic bread that everyone can prepare at home in no time and most importantly with absolutely no effort. As its name says, the recipe doesn’t call for kneading the dough, unlike most bread recipes, which clearly makes it ridiculously easy to prepare.
In this recipe, the kneading part is indeed replaced with a very long rising time, usually overnight or approximately 12 hours. The rest is easy as an apple pie (well actually much, much easier!): all you need is mix the ingredients together, let rest for quite a while, and then simply bake in a covered pot. All this minimum effort for a maximum result: a lovely crispy bread with a soft chewy texture inside. So easy that I actually decided to twist the original recipe a little bit to create different variations.
Today, I am sharing for the multiseed version of this no-knead bread. I’m obsessed with seeds and grains in general, and always find them delicious in a bread while they bring additional fiber to the whole bread. In a word, there are only good reasons to add seeds in your food. Multiseed bread is perfect for breakfast, served with butter and jam for instance, but it also works beautifully with cheese or any other savory spread, such as a roasted red pepper hummus, a carrot turmeric hummus or a roasted cauliflower hummus.
Coming back to the recipe, all you need to do is basically add some seeds of your choice to the classic no-knead bread recipe. In the recipe I suggest here however, I also made a few other changes in order to bring an additional nutty taste to the bread. Instead of using all-purpose flour only, I partly replaced it with whole wheat flour and old-fashioned rolled oats.
When it comes to the choice of seeds, feel free to use the ones you like most or have at hand, as there is no specific rule. I personally like to use pumpkin and sesame seeds as a base, and then I add a few others such as poppy seeds or flaxseeds if I feel like it. You could also use sunflower seeds, anise seeds, caraway seeds, cumin seeds, and why not cardamom seeds. So many ways to be creative!
The quantities I recommend are purely indicative. I recommend 2 tablespoons of the main seeds I want in the bread, and 1 for the other ones. Depending on how many different seeds you are using you can go up to 3 tablepoons of the two main seeds you are using. Don’t use too much of the seeds either to make sure you are still able to taste the bread itself. As for the final touch, I like to add a few more seeds over the bread. Just be careful they do not burn when you remove the lid in the baking process – so look closely and maybe remove the bread after 10 minutes instead of 15 (it can vary from one oven to another).
I now leave you with the recipe with this piece of advice: mix all the ingredients together tonight (again, there is nothing to do!), let rise overnight and bake it for breakfast tomorrow morning. The idea of baking this bread always helps me to get up early in the morning and puts me in a very good mood. Yes, I bake my own homemade bread, and so will you from now on!
- 2½ cups (300g) all-purpose flour
- ¼ cup (30g) whole wheat flour
- ¼ cup (25g) old-fashioned rolled oats + 1 Tbsp for sprinkling on top
- 2 Tbsp pumpkin seeds + 1 Tbsp for sprinkling on top
- 2 Tbsp sesame seeds + 1 Tbsp for sprinkling on top
- 1 Tbsp flaxseeds + 1 Tbsp for sprinkling on top (optional)
- 1 Tbsp poppy seeds + 1 Tbsp for sprinkling on top (optional)
- 1½ tsp salt
- ½ tsp instant yeast
- 1½ cups (360 ml) room temperature water
- In a large mixing bowl, whisk the flours, salt, yeast, and seeds together until mixed. Stir in the water until a chunky, thick dough forms. If needed, add a few more teaspoons of water, just enough to get the dough barely wet throughout. Cover the mixing bowl with a cloth or plastic wrap and let it rest overnight (about 12 hours) at room temperature.
- In the morning, preheat the oven to 450 F (230 C) and place a 4 to 6-quart heavy covered pot (cast iron, enamel or ceramic) inside, until you reach the desired temperature, or ideally for 30 minutes.*
- Once the oven is hot, remove the covered pot, and carefully line with parchment paper (be careful, it's hot!). Gently scrape the dough from the bowl, shape onto a ball with your hands and place in the pot (the dough will look a little bit sticky and messy but it's normal, just let it be). Sprinkle the extra seeds on top, and place in the oven with the lid on for 30 minutes. Remove the lid, and bake for another 10-15 minutes to get the outside crust golden brown and crispy. Transfer onto a cooling rack, and let cool. It's done!
NOTE: this bread doesn't last long as it dries out quickly. It is best eaten fresh, ideally same day of baking or at the latest the day after.
Other no-knead bread recipes to try :