This is a no knead Mulitseed Bread. With a crispy crust and soft and moist interior full of mixed seeds and a little oats for texture, it is a real crowd pleaser.
It looks and tastes like it came from a fancy bakery but actually takes very little effort. It is made with just 7 ingredients and requires only 10 minutes of prep time!
Ingredients
All you need is 7 ingredients to make this Mulitseed No-Knead Bread.
- Warm water, or lukewarm water as it is also called. You want the water warm, but not hot or it will kill the yeast. Around 40C or 110F is a good temperature to aim for. Just a little warmer then the average body temperature. If it feels hot to the touch, let it cool down a little first before adding the yeast.
- Instant yeast
- Sugar, normal caster sugar. Just a little to help activate the yeast.
- Bread flour, use a good quality flour that is fresh. I prefer to weigh the flour when I am making bread for the most accurate amount.
- Oats, you can use quick cooking oats for a finer texture or old fashioned oats for a coarser texture, what ever you prefer. I have tried it with both but prefer the quick cooking oats.
- Mixed seeds, or you can mix your own. Some good seeds are pumpkin seeds, sunflower seeds, sesame seeds, flax seeds and poppy seeds
- Salt, I use regular table salt in this recipe.
See recipe card for quantities.
Instructions
- In a mixing bowl, add the finger warm water, sugar and yeast. Let it sit to activate the yeast. Then stir in the flour, salt, oats and mixed seeds with a spoon. The dough will be loose and sticky. Cover with plastic wrap or a clean kitchen towel, and let it rise until double in size.
- After about an hour, turn on the oven and place a Dutch oven with the lid, in the oven to heat for about 30 minutes.
- Scrape out the dough unto a well floured pice of parchment paper. The dough will still be sticky so sprinkle with flour so it wont stick to your fingers.
- Gently fold the outer edges of the dough to the center to form a ball. Flip it around, lightly brush the top of the bread with a little water. Top with mixed seeds and cover with a kitchen towel until the Dutch oven in hot.
- Carefully take out the Dutch oven, it will be very hot!Remove the lid and gently lift the bread with the parchment paper and place inside. Cover with the lid and bake for 30 minutes. Then remove the lid and bake for 10 more minutes.
- Let the bread cool down for about 30 minutes on a cooling rack before you slice it.
For the full written instructions, see the recipe card at the bottom.
Bread Recipes:
I WOULD LOVE TO HEAR FROM YOU!
Let me know what you think by leaving a comment and rating down below the recipe card, and tagging me at @thedeliciousplate in your picture on Instagram. Your feedback is so helpful! Also, don’t forget to subscribe to my newsletter to be sure not to miss my latest recipes!
Easy No-Knead Mulitseed Bread that looks and tastes like it came from a fancy bakery, but actually takes very little effort and only 7 ingredients!
- 1 ½ cups (340g) of warm water
- 2 ¼ teaspoon (7g) instant yeast
- 1 tablespoon sugar
- 400 g (2 ¾ cup) bread flour, and more for dusting
- ½ cup (50g) oats
- ½ cup (80g) mixed seeds and 1 tablespoon extra for topping
- 1 teaspoon salt
-
In a mixing bowl, add the lukewarm, sugar and yeast. Let it sit for 10 minutes. Then stir in the flour, salt, oats and mixed seeds with a spoon. The dough will be loose and sticky. Cover with plastic wrap and let it rise for about an hour or until doubled in size.
-
After an hour, turn on your oven to 230C (450F). Place a Dutch oven with the lid in the oven to heat for about 30 minutes.
-
Scrape out the dough unto a well floured pice of parchment paper. The dough will still be sticky so sprinkle with flour so it wont stick to your fingers.
-
Gently fold the outer edges of the dough to the center to form a ball. Flip it around, lightly brush the top of the bread with a little water. Top with mixed seeds and cover with a kitchen towel and let rise for 30 minutes until the Dutch oven is hot.
-
Carefully take out the Dutch oven, it will be very hot!
Remove the lid and gently place the bread, with the parchment paper, inside. Cover tight with the lid and bake for 30 minutes. Then remove the lid and bake for 10 more minutes or until the top is brown and crispy.
-
Let the bread cool down for about 30 minutes on a cooling rack before you slice it.
Enjoy!
Patricia Paquette
I did 133 gram of all purpose flour, multigrain flour & bread flour. For the seeds ai did 1/8 cup of chia seeds,pumpkin seeds,sunflower seeds, flax seeds.