Servings: 12 slices
Total Time: 1 hour 45 minutes
Difficulty: Easy
Calories per Slice: ~170
Macros (Per Slice):
Protein 7g • Carbs 11g • Fat 10g • Fiber 4g
Intro Paragraph
There’s something deeply comforting about homemade bread fresh from the oven, especially when it’s packed with crunchy seeds and rustic texture. This no-knead seeded bread delivers a crisp golden crust, soft interior, and rich nutty flavor without complicated techniques or hours of effort.
Perfect for breakfast, sandwiches, soups, or meal prep, this bread uses wholesome ingredients that make it hearty, satisfying, and adaptable for multiple eating styles. The no-knead method keeps preparation simple while still creating bakery-style results at home.
If you’ve been looking for an easy homemade bread recipe that feels wholesome, nourishing, and beautifully rustic, this no-knead seeded bread is simple enough for beginners and delicious enough to make on repeat.
Look at the Recipe
- Crispy crust with soft, hearty center
- Crunchy mixed seeds for texture and flavor
- Simple no-knead method with wholesome ingredients
Ingredients Needed
Bread Dough
- 2 cups almond flour or whole wheat flour
- 1 cup oat flour
- 2 tsp instant yeast
- 1 tsp salt
- 1½ cups warm water
- 1 tbsp olive oil
Seed Mix
- 2 tbsp sunflower seeds
- 2 tbsp pumpkin seeds
- 1 tbsp chia seeds
- 1 tbsp flaxseeds
- Optional: sesame seeds for topping
How to Make Our No-Knead Seeded Bread
- Combine flour, yeast, salt, and mixed seeds in a large bowl.
- Add warm water and olive oil, stirring until a sticky dough forms.
- Cover and let rise for 1 hour until doubled in size.
- Transfer dough to a lined loaf pan or Dutch oven.
- Sprinkle extra seeds on top if desired.
- Bake at 400°F (200°C) for 35–40 minutes until golden brown.
- Cool completely before slicing for best texture.
This easy method creates rustic bread with minimal effort while maintaining a hearty, satisfying texture.
Macros & Plan Compatibility
| Plan | Notes |
|---|---|
| Keto & Low-Carb | ~4–5g net carbs per slice using almond flour and seed-heavy variations. |
| Slimming | About 4–5 syns per slice depending on flour choice and seed quantity. |
| High-Protein | ~9–10g protein per slice by adding protein flour or extra seeds. |
| Weight Watchers | ~4 SmartPoints per slice using lighter flour blends. |
| Mediterranean | Excellent fit using olive oil, seeds, and whole-grain ingredients. |
Storage & Serving Suggestions
Store:
Keep wrapped at room temperature for 2 days or refrigerate up to 5 days.
Freeze:
Freeze sliced bread for up to 2 months.
Serve With:
- Avocado and eggs
- Nut butter
- Soup or salad
- Cottage cheese or hummus
Tips & FAQs
Why is no-knead bread easier?
The longer resting time develops gluten naturally without kneading.
Can I use only whole wheat flour?
Yes, though the bread will be denser and may need extra water.
What seeds work best in seeded bread?
Sunflower, pumpkin, flax, sesame, and chia seeds all work beautifully.
Can I make this bread gluten-free?
Yes. Use gluten-free flour blends and add psyllium husk for structure.
Why should bread cool before slicing?
Cutting too early can make the interior gummy instead of fluffy.
