an incredibly delicious fuss-free loaf of rustic seedy bread – No Knead Seed Bread is a daily staple that’s perfect for sandwiches, tartness, + toast

Ingredients

seeds – !!! I use a mix of sunflower, pumpkin, poppy, chia, sesame, and flax. If you don’t have a big variety like that, use whatever mix of seeds that you have or prefer. You just want to make sure that the total amount of seeds equals 100g. When I’m mixing up the seeds, I like to mix up a bit extra to coat the outside crust of the loaf with seeds as well.

all purpose flour – I use unbleached all purpose flour from King Arthur Baking Company. It has a higher protein content than most AP flours. You could use bread flour if that’s what you have.

kosher salt – I use Morton’s kosher salt in all of my bread recipes. If you are using Diamond Crystal, add another 4 grams of salt.

dry active yeast – I use dry active yeast in this recipe, and my favorite brand is Red Star Yeast for its consistent and professional results. I mix the dry active yeast with the warm water to activate it, or “wake it up.” Also, I always store my yeast in the fridge to prolong its shelf life.

water – I use water that’s about 85 degrees F, slightly warmer than room temperature. It’s important that the water is not too hot, otherwise it will kill the yeast, and your bread won’t rise properly. A lot of the tap water in the US is treated with chemicals like fluoride and chlorine, which can negatively affect the rise of our dough. To avoid this, I prefer to use filtered spring water for all of my bread baking.

I know it may seem hard to believe, but making really homemade bread is a lot easier than you might think. We’re only using a few ingredients, and the amount of actual hands on work is very minimal. Most of the time, you’re just waiting around for the dough to bulk ferment/proof/rise (all the same thing!).

BAKING SCHEDULE:

The evening before you plan to bake

7:00 pm – mix up the No Knead dough

The next day

10:00am – shape the dough into a loaf and coat the crust in the seed mixture, let proof in a proofing basket for 1 – 1.5 hours.

12:00 pm – bake for 50-55 minutes until deeply golden brown. Let cool for at least 1 hour before slicing.

How to make No Knead Bread

This No Knead method is perfect for beginners. Essentially, you’re just mixing up the dough the night before (or in the morning), then letting time do all of the work for you. The long proofing time eliminates the need for multiple stretches and folds, or kneading.

Here are the SIMPLE STEPS to Make Homemade Bread:

• In a large mixing bowl, combine the flour, 100 g of the seed mixture (save the rest to coat the crust), kosher salt, dry active yeast. Whisk to thoroughly combine.

• Add the water to the bowl, and use a Danish dough whisk or wooden spoon to stir until there are no dry patches of flour. With a damp hand, pinch the dough until the dough comes together. Scrape down the sides of the bowl.

• Cover the bowl with plastic wrap, or use a clean shower cap to cover the bowl. Place the dough on the counter at room temperature and let it proof for 12-18 hours. This is a big window of time because the temperature of the room determines how fast the dough will rise. In a colder room, it will rise slower. In a warmer room, it will rise faster. Keep an eye on it!

• Pour the remaining seeds into a shallow bowl or onto a baking sheet. Scoop the dough out onto a lightly floured work surface. It shouldn’t be too sticky, but if it is, flour your hands as well. Shape the dough into a boule by bringing all 4 corners into the center. Let the dough rest for 5 minutes. Then bring all 4 corners in again to form a night tight ball.

• Spray the outside of the dough lightly with water, then dip the bread into the seed mixture on all sides. Place the shaped bread into the proofing basket, and cover with a clean kitchen towel. let the bread proof once more at room temperature for about 1.5 hours.

• Meanwhile, place a Dutch oven on the middle rack of the oven. Preheat the oven at 450°F. After the bread has proofed, invert it onto a small piece of parchment. Use a lame or a sharp knife to slash the top of the bread. This will let the steam out in a controlled way so your bread doesn’t explode.

• Carefully place the bread, with the parchment paper, into the preheated Dutch oven. Wear thick oven mitts, and place the lid on top. Bake for 25 minutes with the lid on, then remove the lid, and bake for another 25 minutes until the crust is deeply golden brown, and the seeds smell toasted.

• Allow the bread to cool completely on a wire rack for at least 1 hour. Slice and enjoy!

You won’t need a mixer or any fancy equipment to make this delicious No Knead Seed bread at home. Here’s a list of tools that I use over and over again when making bread, and are a great investment:

TOOLS I USE:

• Large mixing bowl – one the most FAQ, this is my favorite bowl for mixing dough!
• kitchen scale – this is an absolutely necessary tool for baking bread. If you want consistent, professional results, weighing your ingredients with a scale is a must.
• Danish dough whisk – this is a quirky looking tool that is actually very useful for mixing up bread dough. If you make bread often, I highly recommend getting one!
• proofing basket – I like an 8-inch or a 9-inch round proofing basket. You could also use an oblong banneton, whatever shape you love!
• small spray bottle – This basic little tool comes in handy for adding just a little extra shot of extra steam to the oven. Sometimes I spray the tops of the rolls before I place them in the oven to get a blistered crackly top.
• bread lame for slashing dough – there are many styles of bread lames, and ultimately choose the one that is most comfortable in your hand. I love this round style, and I’ve tried almost every style out there.