Rustic No-Knead Seeded Bread
With only 15 minutes of hands-on prep and a long overnight rise, this artisan-style no-knead seeded bread is an easy, nourishing way to bring bakery-quality loaves into your own kitchen.
Equipment
- Dutch Oven
- Mixing Bowl
- Spatula
- Parchment Paper
Ingredients
Main Dough
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- ½ tsp instant yeast
- 1 ½ tsp salt
- 1 ½ cups warm water
Seeds and Grains
- 2 tbsp sunflower seeds raw or toasted
- 2 tbsp pumpkin seeds raw or toasted
- 1 tbsp flax seeds
- 1 tbsp sesame seeds
- 1 tsp poppy seeds
- 2 tbsp rolled oats optional topping
Instructions
- In a large mixing bowl, whisk together the flours, salt, yeast, and all seeds until well combined.
- Add warm water and stir until a sticky dough forms. Mix for about 30 seconds.
- Cover the bowl with plastic wrap or a damp towel. Let rest at room temperature for 12–18 hours.
- After resting, turn dough onto a floured surface and shape into a round loaf by folding the edges inward. Do not knead.
- Place loaf on parchment paper and let rest for 30–60 minutes while the oven preheats to 450°F with Dutch oven inside.
- Transfer dough with parchment into hot Dutch oven. Cover and bake for 30 minutes.
- Uncover and bake for an additional 10–15 minutes until the crust is deep golden and loaf sounds hollow when tapped.
- Cool completely on a wire rack before slicing.
Notes
Toast seeds for extra flavor. Dough will be wet and shaggy – this is normal. For extra crustiness, spritz the Dutch oven before baking.