No-Knead Seeded Wholemeal Bread


 Prep Time : 15 Minutes | Cook Time : 60 Minutes | Total Time : 3 hours | Difficulty : Easy

No-Knead Seeded Wholemeal Bread

You guys. You guys. Ever since Kerry made this bread the other week I’ve been obsessed! I think I totally missed a trick with no-knead bread because I just couldn’t get my head around how it could work and be any good. And it seemed to good to be true I guess. Well it IS TOTALLY A THING. That totally works. When I read a bit more about it, I learned that the high hydration (proportion of water) in this loaf is the key to it’s structure. So my food-science brain and my belly are both happy!

This insanely easy bread is 100% wholemeal so it’s packed with flavour and all the good stuff. And it also doesn’t crumble. At all. Which has always been my problem with wholemeal breads. It’s a dense, chewy flavourful bread that is perfect for toast. For all the ex-pat kiwi’s out there it’s like the best Vogels that you can’t get where you live… Just sayin’… I’ve tweaked the recipe a bit – adding molassses gives it a rich colour and deeper flavour. I’ve used the seeds I had around the house but any combo you like will be fabulous.

Dissolve the molasses in the warm water. Sprinkle over the yeast and leave for 10 minutes until it has all popped up to the surface and is getting a bit foamy.

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Chuck everything else in.

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Mix well with a wooden spoon until the dough is even and the seeds are well distributed.

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Line the loaf pan with baking paper. I believe my USA Pans Americoat loaf pan is the most non-stick thing I have ever seen but this bread will still stick to it so lining the pan is essential. Tip the dough in.

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Smooth the top.

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Pop it in a plastic bag to hold in the humidity and leave to rise in a warm spot. Depending on how warm your house is it can take a couple of hours. When the loaf has doubled in size, heat the oven to 200C (395F).

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Bake the loaf for 1 hour. It will have a lovely dark crust all over.

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Leave it to cool completely before slicing.

No-Knead Seeded Wholemeal Bread

This is the perfect loaf to slice and keep in the freezer for every day. Toast is one of the greatest things that a slice of bread can aspire to and this dense seed-studded beauty is perfect for hearty toast.

This bread even had the Head of Tasting eating toast every day for a week and he isn’t a ‘bread person’. It requires so little effort and yields such a fabulous result that I really want you all to try it. If you love toast (and you should) then you will will love this bread. For reals.

No-Knead Seeded Wholemeal Bread


Prep Time : 15 mins | Cook Time : 60 mins | Total Time : 3 hours | Difficulty : Easy | Makes : 1 large loaf

Dense satisfying 100% wholemeal bread studded with tasty seeds.

Ingredients:

  • 500 ml warm water
  • 1 tablespoon blackstrap molasses
  • 1 and 1/2 teaspoons active dried yeast
  • 3 and 1/4 cups (500 grams) wholemeal flour
  • 2 teaspoons salt (I use fine pink Himalayan)
  • 1/4 cup (35 grams) sunflower seeds
  • 1/4 cup (40 grams) pumpkin seeds
  • 1/4 cup (40 grams) linseed
  • 2 tablespoons sesame seeds
  • 2 tablespoons poppy seeds

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Bowl
  • Large loaf pan, I used this one which is the perfect size

Directions:

Dissolve the molasses in the warm water.

Sprinkle over the yeast and leave for 10 minutes until it has all popped up to the surface and is getting a bot foamy.

Chuck everything else in.

Mix well with a wooden spoon until the dough is even and the seeds are well distributed.

Line the loaf pan with baking paper. I believe USA Pans Americoat is the most non-stick thing I have ever seen but this bread will stick to it so lining the pan is essential. Tip the dough in.

Smooth the top.

Pop it in a plastic bag to hold in the humidity and leave to rise in a warm spot. Depending on how warm your house is it can take a couple of hours. When the loaf has doubled in size, heat the oven to 200C (395F).

Bake the loaf for 1 hour. It will have a lovely dark crust all over.

Leave it to cool completely before slicing.

Cook’s Notes:

  • It is much preferred that you weigh ingredients for breads, even one as forgiving as this.
  • You need one cup of seeds in total (around 150 grams), so mix together whatever you have on hand

 – This bread is perfect for freezing, slice into toast slices then seal in a zip lock bag. If kept out, it is at it’s best for the first two days – 

Adapted from my dear friend Kerry’s mother in law Anne Daniel.

© 2016 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

2 thoughts on “No-Knead Seeded Wholemeal Bread

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