Description
This Easy No-Knead Multi-Seed Bread is a wholesome, flavorful loaf packed with toasted sunflower, pumpkin, sesame, and black sesame seeds. Combining both all-purpose and whole-wheat flours with buttermilk and honey, it offers a moist crumb with a delightful nutty crunch. Without the need for kneading, it’s a simple, fuss-free bread perfect for breakfast or sandwiches, baked to golden perfection in just 45 minutes.
Ingredients
Dry 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
Wet Ingredients
- 1 1/4 cups buttermilk (room temperature)
- 1 large egg (room temperature)
- 1/4 cup oil
- 1/4 cup honey
Topping Seeds
- 1/2 tbsp black sesame seeds
- 1/2 tbsp sesame seeds
- 1 tbsp toasted sunflower seeds
- 1 tbsp toasted pumpkin seeds
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) using both 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 an overhang on the lengthwise sides for easy removal. Set aside.
- Prepare Dry Ingredients: In a large bowl, combine all the dry ingredients including flours, toasted seeds, baking powder, baking soda, and salt. Mix well with a spoon to distribute everything evenly. Set this mixture aside.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, oil, and honey thoroughly until well combined.
- Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Using a hand whisk or spoon, gently mix everything until just combined. Avoid overmixing to keep the bread light and prevent it from becoming dense.
- Prepare for Baking: Transfer the batter into the prepared loaf pan and spread it evenly. Sprinkle the topping seeds (black sesame, sesame, toasted sunflower, and pumpkin seeds) evenly over the batter surface.
- Bake the Bread: Place the loaf pan on the lower two-thirds rack of the oven and bake for 45 minutes. The bread is done when the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the loaf from the oven, carefully take it out of the pan using the parchment overhang, and let it cool completely on a wire rack before slicing. Enjoy this delicious, no-knead multi-seed bread fresh or toasted!
Notes
- You can substitute all-purpose flour with gluten-free flour blend if desired, but texture may vary.
- Whole-wheat flour can be swapped with spelt or rye flour for different flavor profiles.
- Toast seeds in a dry pan over medium heat until fragrant to maximize flavor.
- Room temperature wet ingredients ensure better mixing and a consistent texture.
- Do not overmix the batter; gentle mixing keeps the bread tender and prevents dense crumb.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Western
