Linda CainThere’s something magical about the aroma of freshly baked bread. My journey into bread-making started like many—watching my grandmother knead dough on weekends while the warm sun streamed through the kitchen window. As I grew older, I wanted that delightful experience without the hassle of traditional bread-making.
Enter no knead three seed bread. This delight is not only easy to make but also brings together a medley of textures and flavors that leave you wanting more.
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What is No Knead Three Seed Bread?
Imagine a loaf of bread, warm and inviting, packed with a variety of nutritious seeds. That’s what no knead three seed bread is all about. This recipe utilizes a simple mixing technique that creates a beautiful loaf with a crispy crust and a soft, airy interior—all without the heavy lifting of kneading.
The inclusion of sunflower seeds, flax seeds, and chia seeds give it a unique texture and a nutritional boost. Plus, simplifying the process allows even the busiest of us to enjoy homemade bread.
Why You’ll Love This No Knead Three Seed Bread
What’s not to love? This bread is not only delicious but also incredibly flexible. Here’s why I believe you’ll feel a warm spot in your heart for this recipe:
Minimal Effort Required: There’s no need for an arm workout here. Just mix and let the dough do its thing.
Nutritious Powerhouse: Packed with seeds, this bread adds fiber, healthy fats, and protein to your diet.
Versatile: It’s fantastic for sandwiches, toast, or even as a side dish. You can serve it with soups, salads, or dips.
Perfect for Meal Prep: Bake a batch and store it. It stays fresh and flavorful for several days.
Impressive Presentation: Your friends will think you’re a master baker. Who doesn’t love the aroma of fresh bread wafting through the air?
The Ingredients
Creating this masterpiece doesn’t require a treasure chest of ingredients. You’ll be pleasantly surprised by how simple it is. Here’s what you need:
1 teaspoon ground cinnamon: For a subtle warmth.
¼ cup (30g) sunflower seeds: Adds a pleasant crunch.
2 tablespoons (18g) flax seeds or sesame seeds: Chosen for texture and nutrients.
1 tablespoon (8g) chia seeds: Great for binding and nutrition.
1 and ½ cups (360ml) warm water (about 95°F / 35°C): Activates the yeast.
2 teaspoons coarse sea salt: Enhances flavor.
2 tablespoons (43g) golden honey: A touch of sweetness.
1 cup (85g) old-fashioned whole rolled oats: Brings in heartiness.
3 cups (390g) bread flour, spooned and leveled, plus extra as needed for shaping.
Optional: fine cornmeal for dusting the pan.
2 teaspoons (about 6g) Platinum Yeast from Red Star, instant yeast: Helps the bread rise.
¼ cup (30g) unsalted pumpkin seeds (pepitas): Adds flavor and nutrition.
Topping:
1 tablespoon (8g) pumpkin seeds (pepitas)
1 teaspoon flax seeds or sesame seeds
1 tablespoon (5g) old-fashioned whole rolled oats
1 tablespoon (8g) sunflower seeds
Step by Step Instructions
Step 1: Prepare the Dough
In a large bowl, combine your warm water and honey. Give it a gentle stir to dissolve the honey completely. Next, sprinkle the instant yeast over the water. Let it sit for about 5 minutes until it starts getting frothy. This step is crucial; it means your yeast is alive and ready to work its magic.
Step 2: Mix in the Dry Ingredients
Once your yeast is bubbly, add in the bread flour, oats, sunflower seeds, flax seeds, chia seeds, cinnamon, and salt. Mix it with a spatula or your hands until everything is just combined. You don’t need to overwork the dough; it will look shaggy and sticky. That’s a good sign!
Step 3: First Rise
Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise at room temperature for about 12-18 hours. Overnight works beautifully. This long rise time enhances the flavor and texture. You’ll know it’s ready when the dough has doubled and bubbles appear on the surface.
Step 4: Shape the Dough
Once your dough has risen, it’s time to shape it. Sprinkle a clean surface with flour. Gently turn the dough out onto the floured surface. With floured hands, grab the edges and fold them towards the center. Do this a few times to form a rough ball. Don’t worry; it doesn’t have to be perfect.
Step 5: Second Rise
Transfer the shaped dough onto a piece of parchment paper. If you’re using a Dutch oven, sprinkle some cornmeal on the bottom to prevent sticking. Cover the dough with a towel and let it rise again for about 1-2 hours, until it doubles in size.
Step 6: Preheat the Oven
Preheat your oven to 450°F (230°C). If you’re using a Dutch oven, place it in the oven to heat up. This ensures a lovely crust on your bread.
Step 7: Bake
Carefully remove the Dutch oven once preheated. Remove the lid and gently lift the dough with the parchment paper and place it inside. Pop the lid back on and bake for 30 minutes. After 30 minutes, remove the lid to allow the bread to brown. Bake an additional 15-20 minutes until it’s a rich golden color.
Step 8: Cool and Enjoy
Once baked, take the Dutch oven out of the oven. Carefully lift the bread out using the parchment paper. Let it cool on a wire rack for at least 30 minutes before slicing. It’s tempting, but slicing too early can make the inside gummy.
Tips & Tricks
Use High-Quality Ingredients: The better your ingredients, the better your bread will taste.
Temperature Matters: Make sure your water isn’t too hot or too cold; the right temperature activates the yeast properly.
Don’t Rush the Rise: Give your dough enough time to rise. Patience is key in bread-making!
Experiment with Add-Ins: Try including nuts, dried fruits, or spices to personalize your bread.
Check for Doneness: Tap the bottom of the loaf; it should sound hollow when it’s done baking.
Nutrition Information
This no knead three seed bread is not only delicious but also nutritious. Here’s a quick breakdown for one slice (assuming 12 slices):
Calories: 130
Total Fat: 4g
Saturated Fat: 0.5g
Carbohydrates: 22g
Dietary Fiber: 3g
Protein: 5g
Sugar: 1g
Can I Store No Knead Three Seed Bread?
Absolutely! Once the bread has fully cooled, store it in a paper bag at room temperature for 2-3 days. If you’d like to keep it longer, slice the bread and place it in an airtight container in the freezer. It can last for up to 3 months. Just pop slices in the toaster when you want to enjoy that fresh-baked taste again.
What Can I Serve with No Knead Three Seed Bread?
This bread pairs well with many dishes. Here are a few ideas:
Soups and Stews: A hearty bowl of soup is a delight with a slice of this bread.
Salads: Serve it alongside garden or pasta salads for a fulfilling meal.
Spreads and Dips: Hummus, avocado spread, or even a simple butter add delicious depth.
Breakfast: Enjoy it toasted with jam or as a base for avocado toast.
Variations
Here are some fun twists on the classic recipe you might enjoy:
Herbed Variation: Add dried oregano or rosemary to the dough for an Italian twist.
Cheesy Bread: Mix in shredded cheese before the second rise for a cheesy delight.
Sweet Cinnamon Raisin: Substitute some flour for whole wheat flour, and add cinnamon and raisins for a sweet breakfast treat.
Seed Swap: Feel free to swap any of the seeds for your favorites, such as hemp seeds or sesame seeds.
Nutty Bread: Toss in some chopped walnuts or almonds for added crunch and flavor.
No Knead Three Seed Bread
Ingredients
Equipment
Method
- In a large bowl, combine your warm water and honey. Give it a gentle stir to dissolve the honey completely. Next, sprinkle the instant yeast over the water. Let it sit for about 5 minutes until it starts getting frothy. This step is crucial; it means your yeast is alive and ready to work its magic.
- Once your yeast is bubbly, add in the bread flour, oats, sunflower seeds, flax seeds, chia seeds, cinnamon, and salt. Mix it with a spatula or your hands until everything is just combined. You don’t need to overwork the dough; it will look shaggy and sticky. That’s a good sign!
- Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise at room temperature for about 12-18 hours. Overnight works beautifully. This long rise time enhances the flavor and texture. You’ll know it’s ready when the dough has doubled and bubbles appear on the surface.
- Once your dough has risen, it’s time to shape it. Sprinkle a clean surface with flour. Gently turn the dough out onto the floured surface. With floured hands, grab the edges and fold them towards the center. Do this a few times to form a rough ball. Don’t worry; it doesn’t have to be perfect.
- Transfer the shaped dough onto a piece of parchment paper. If you’re using a Dutch oven, sprinkle some cornmeal on the bottom to prevent sticking. Cover the dough with a towel and let it rise again for about 1-2 hours, until it doubles in size.
- Preheat your oven to 450°F (230°C). If you’re using a Dutch oven, place it in the oven to heat up. This ensures a lovely crust on your bread.
- Carefully remove the Dutch oven once preheated. Remove the lid and gently lift the dough with the parchment paper and place it inside. Pop the lid back on and bake for 30 minutes. After 30 minutes, remove the lid to allow the bread to brown. Bake an additional 15-20 minutes until it’s a rich golden color.
- Once baked, take the Dutch oven out of the oven. Carefully lift the bread out using the parchment paper. Let it cool on a wire rack for at least 30 minutes before slicing. It’s tempting, but slicing too early can make the inside gummy.
Nutrition
Notes
Temperature Matters: Make sure your water isn’t too hot or too cold; the right temperature activates the yeast properly.
Don’t Rush the Rise: Give your dough enough time to rise. Patience is key in bread-making!
Experiment with Add-Ins: Try including nuts, dried fruits, or spices to personalize your bread.
Check for Doneness: Tap the bottom of the loaf; it should sound hollow when it’s done baking.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
1. Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour, but the texture may be slightly different. Bread flour has a higher protein content, which gives the bread a chewier texture.
2. What if my dough doesn’t rise?
If your dough doesn’t rise, it may be a yeast issue. Ensure your yeast is fresh and active. Temperature also matters; if it’s too cold, the yeast goes dormant.
3. Can I double the recipe?
Definitely! If you have a large enough bowl, double the quantities to create two loaves. Just be mindful of the rising times, as they may increase with more volume.
4. Can I add different seeds?
For sure! Feel free to experiment with various seeds. Just be mindful of the total quantity to maintain the dough’s balance.
5. Can I make this bread gluten-free?
You can! Substitute the flour with a gluten-free blend designed for bread baking. Keep in mind that the texture may vary slightly.
Conclusion
Baking no knead three seed bread brings joy, deliciousness, and a sense of accomplishment right into your kitchen! The simplicity of the recipe, along with its versatility and nutritional benefits, makes it a staple worth keeping.
Whether paired with soup, enjoyed as toast, or savored on its own, every bite is a reminder of home. So roll up your sleeves, gather those ingredients, and let’s bake something remarkable together! Happy baking!
