No-Knead Seeded Multigrain Bread Recipe

There’s something wonderfully fulfilling about the aroma of freshly baked bread wafting through your home. Our No-Knead Seeded Multigrain Bread is not just another loaf; it’s an experience of hearty flavors and textures that bring a sense of warmth and love into your kitchen. This recipe is perfect for those intimate family breakfasts, leisurely weekend brunches, or any time you crave wholesome homemade goodness. Imagine cutting into a warm, crusty loaf to reveal an intricate mosaic of seeds and grains, offering a satisfying crunch and a dense, nutritious crumb – a delight for both the eyes and the palate.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 1 loaf
Skill Level: Easy

Ingredients

• 3 cups whole wheat flour
• 1 cup multigrain flour
• 1/2 cup mixed seeds (such as sunflower, sesame, flax, and chia)
• 2 tsp salt
• 1/2 tsp active dry yeast
• 2 cups warm water
• 1 tbsp honey or maple syrup
• Additional seeds for topping

Instructions

1. In a large mixing bowl, combine the whole wheat flour, multigrain flour, mixed seeds, salt, and dry yeast. Mix well.
2. Add the warm water and honey (or maple syrup) to the dry ingredients, stirring until a sticky, shaggy dough forms.
3. Cover the bowl with plastic wrap or a damp cloth and let it sit at room temperature for 12-18 hours. The dough will rise and bubble over this time.
4. After the resting period, preheat your oven to 450°F (230°C). Place a Dutch oven or heavy oven-safe pot with a lid inside the oven to heat up.
5. Lightly flour a clean surface and your hands. Gently shape the dough into a ball, being careful not to deflate it too much.
6. Transfer the dough onto a sheet of parchment paper. Sprinkle the top with additional seeds, pressing them gently into the surface.
7. Carefully remove the preheated pot from the oven. Holding the edges of the parchment paper, transfer the dough into the pot. Cover with the lid.
8. Bake for 30 minutes with the lid on, then remove the lid and bake for an additional 15-20 minutes, or until the crust is deeply golden and the bread sounds hollow when tapped.
9. Carefully remove the bread from the pot and let it cool on a wire rack for at least an hour before slicing. This ensures the interior is fully set.

Helpful Tips

• Beginner Tip: Don’t worry if your dough looks too wet; this is typical for high-hydration doughs like this one.
• Variation: Try adding nuts or dried fruits for an additional twist. Chopped walnuts or dried cranberries work wonderfully.
• Storage Instructions: Store the bread in a paper bag at room temperature for up to 3 days. For longer storage, slice and freeze the bread, then toast as needed.
• Substitutions: If you don’t have multigrain flour, you can use all whole wheat flour and add extra seeds for texture.

Pairings

• Serve with a variety of spreads like honey, almond butter, or fresh avocado for a wholesome breakfast.
• A side of homemade soup or a fresh salad can turn a slice into a complete, nutritious meal.
• Pair with a warm cup of herbal tea or fresh-squeezed juice for a refreshing touch.

Baking with Zynahz is about more than just making food; it’s about creating memories and sharing love with those around us. Our No-Knead Seeded Multigrain Bread is a perfect example of how simple, creative recipes can bring joy and nourishment to your family. We encourage you to try this recipe, share your wonderful results with us, and pass it along to your friends and family. Don’t forget to explore more irresistible recipes on Zynahz, follow us on social media for daily inspiration, and sign up for our newsletter to stay updated with our latest culinary adventures.