Name: Easy No-Knead Multi-Seed Bread Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Western
Ingredients: 1 1/4 cups 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 cups 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

Jump to Recipe· 3.8 from 73 reviews

If you’re looking for a wholesome, hearty loaf that combines the nutty goodness of multiple seeds with the simplicity of a fuss-free baking process, then this Easy No-Knead Multi-Seed Bread Recipe is exactly what you need. With a perfect balance of whole-wheat and all-purpose flours, enriched with toasted sunflower, pumpkin, sesame, and black sesame seeds, this bread offers a delightful crunch and a depth of flavor that will brighten any meal or snack time. Best of all, it requires no kneading, making it wonderfully accessible for both beginners and busy home bakers craving a nutritious homemade bread without complicated steps.

Ingredients You’ll Need

A clear glass bowl filled with a thick, creamy mixture that has a light beige base with small, dark specks and bits spread evenly throughout. A light wooden spatula is partially submerged in the mixture on the right side, showing the mixture's smooth, slightly lumpy texture. The bowl is placed on a white marbled surface, and the lighting brings out the shine on the mixture. photo taken with an iphone --ar 4:5 --v 7

Gathering a handful of simple but thoughtfully chosen ingredients is all it takes to create this memorable loaf. Each component plays its part, from the flours providing structure to the seeds adding crunch, taste depth, and visual appeal.

1 1/4 cup all-purpose flour: Gives the bread a soft, tender crumb; can be substituted with gluten-free flour for a gluten-free loaf.
3/4 cup whole-wheat flour: Adds fiber, nutrients, and a rustic flavor that complements the seeds beautifully.
1/2 cup toasted sunflower seeds: Brings savory crunch and a nutty aroma.
1/2 cup toasted pumpkin seeds: Offers a rich texture and subtle sweetness.
2 tbsp toasted sesame seeds: Imparts a warm, earthy flavor and lovely golden flecks.
2 tbsp black sesame seeds: Adds a striking color contrast and delicate nuttiness.
1 tsp baking powder: Helps the bread rise and keeps it light.
1/2 tsp baking soda: Reacts with buttermilk for tender crumb and rise.
1/2 tsp salt: Enhances all flavors and balances sweetness.
1 1/4 cup buttermilk (room temperature): Contributes moisture and a touch of tang to brighten the loaf.
1 large egg (room temperature): Binds ingredients together and enriches the bread’s structure.
1/4 cup oil: Keeps the bread moist and tender with a subtle richness.
1/4 cup honey: Adds natural sweetness that complements the seeds perfectly.
1/2 tbsp black sesame seeds (for topping): Provides eye-catching detail and extra crunch.
1/2 tbsp sesame seeds (for topping): Golden topping to finish off the loaf beautifully.
1 tbsp toasted sunflower seeds (for topping): Adds texture and visual appeal.
1 tbsp toasted pumpkin seeds (for topping): A crunchy, nutty garnish that makes this bread even more special.

How to Make Easy No-Knead Multi-Seed Bread Recipe

Step 1: Prepare Your Pan and Oven

First things first, preheat your oven to 350ºF (175ºC) using upper and lower heat, no fan, to create the perfect baking environment. Butter your loaf pan thoroughly and line it with parchment paper, leaving an overhang on the lengthwise sides. This simple prep means effortless removal of the bread once baked, ensuring those beautiful crust edges remain intact.

Step 2: Mix the Dry Ingredients

In a spacious bowl, combine your all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, and all of your toasted seeds. Give everything a good stir with a spoon to distribute those seeds evenly throughout the flour mixture. This step infuses the dough with the multi-seed character that makes this bread so irresistible.

Step 3: Whisk the Wet Ingredients

In a separate bowl, whisk together the room temperature buttermilk, egg, oil, and honey until they blend into a harmonious mixture. Incorporating the wet ingredients together ensures they emulsify perfectly, which is critical for that tender crumb and moist texture we’re aiming for in this Easy No-Knead Multi-Seed Bread Recipe.

Step 4: Combine Wet and Dry

Pour the wet ingredients into the dry ingredients bowl and gently whisk to incorporate everything. Be careful not to overmix here; just stir until combined to avoid turning the dough dense. The beauty of this recipe is its no-knead nature — minimal mixing means maximum ease without compromising texture.

Step 5: Bake to Perfection

Pour your batter evenly into the prepared loaf pan, gently smoothing the top with a spatula. Sprinkle the remaining seed toppings—the black sesame, sesame, sunflower, and pumpkin seeds—over the surface to give your bread an inviting crust and added crunch. Slide the pan onto a lower 2/3 rack of the oven and bake for about 45 minutes. You’ll know it’s ready when the crust turns a gorgeous golden brown and a toothpick inserted into the center comes out clean. Let the loaf cool completely on a rack before slicing for best results.

How to Serve Easy No-Knead Multi-Seed Bread Recipe

A slice of dense, brown bread with visible small seeds is placed on a white parchment paper on a dark slate board, topped with a creamy white spread being gently spread by a wooden spatula. Behind the slice is a fuller loaf of the same bread, glazed with a shiny white icing and sprinkled with green pumpkin seeds and black seeds. A small white bowl filled with the same creamy spread sits slightly blurred in the background on a white marbled surface, with a few loose pumpkin seeds scattered around. The colors show a natural, homemade feel with earthy tones and soft lighting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

This bread sings even more when garnished thoughtfully. A light spread of creamy butter or a drizzle of extra honey enhances its nutty sweetness. Fresh herbs like rosemary or thyme sprinkled atop butter add a savory twist that pairs beautifully with the seed medley.

Side Dishes

Your multi-seed bread loves company. Serve it alongside soups like tomato basil or butternut squash for a comforting combo. It also pairs well with fresh salads, cheeses, or even as a base for hearty sandwiches loaded with grilled veggies or sliced turkey breast.

Creative Ways to Present

For brunch or entertaining, slice the bread thick and toast lightly before topping with avocado smash, feta, and chili flakes for a trendy and tasty snack. Or, cut into cubes for a crunchy crouton alternative in salads or soups. The versatility of this Easy No-Knead Multi-Seed Bread Recipe means you can get creative and have fun with presentation anytime.

Make Ahead and Storage

Storing Leftovers

Store any leftover bread wrapped in a clean kitchen towel or in an airtight container at room temperature to keep it fresh for up to three days. Proper storage preserves its crusty exterior and tender inside, perfect for enjoying the next day.

Freezing

This bread freezes beautifully. Wrap it tightly in plastic wrap and then place it inside a freezer bag for up to three months. When ready to enjoy, thaw overnight at room temperature. This is a lifesaver for busy weeks or for having homemade bread always at hand.

Reheating

Revive the fresh-baked texture by warming slices in a toaster or oven at 350ºF for 5-7 minutes. You’ll bring back that delightful crunch and soft interior, making it taste fresh out of the oven all over again.

FAQs

Can I use other seeds in the Easy No-Knead Multi-Seed Bread Recipe?

Absolutely! Feel free to swap in flaxseeds, chia seeds, or even hemp seeds depending on your preference. Just keep the total seed quantity similar to maintain the bread’s texture and crunch.

What if I don’t have buttermilk? Can I substitute it?

You can easily make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 1/4 cups of milk and letting it sit for 5 minutes. This will provide the acidity needed for the baking soda to work its magic.

Is this bread gluten-free?

As written, no, since it uses all-purpose and whole-wheat flour. However, you can experiment with gluten-free flour blends designed for baking with similar results, but texture may vary a bit.

Why does this bread not require kneading?

The recipe relies on chemical leaveners like baking powder and baking soda combined with the right balance of wet and dry ingredients. This means gluten development happens naturally and overmixing is discouraged to ensure a tender crumb rather than a chewy one.

Can I make this bread in different loaf pan sizes?

Yes, but adjust baking time accordingly. A larger pan results in a thinner loaf that bakes faster, while a smaller pan yields a taller loaf that might need extra minutes. Keep an eye on the toothpick test to ensure doneness.

Final Thoughts

Baking the Easy No-Knead Multi-Seed Bread Recipe is like giving yourself a warm, hearty hug from the kitchen. It’s the kind of bread that feels homemade without the fuss, perfect for everyday meals or sharing with friends. Once you make this loaf, you’ll love how the nutty seeds and tender crumb come together effortlessly to become your new baking favorite. Give it a try and enjoy every bite!