No-knead, Seeded Brown Bread

I love baking bread! When it comes out of the oven, perfect and warm- you feel a sense of accomplishment- then you get to eat it too! What could be better?

The part of bread baking that bothers me the most is the kneading. I just don’t have the motivation to stand there and strong-arm dough for 10 minutes. I usually will pull out my mixer for that, but I decided to try making a no-knead version instead. The result was a beautiful, sweet and nutty flavoured loaf, loaded with seeds.

No-knead, Seeded Brown Bread

  • 2 cup warm water
  • 1/4 cup molasses
  • 3/4 tsp yeast
  • 2 1/4 cup all purpose flour
  • 1 tsp salt
  • 1 heaping tsp poppy seeds
  • 2 heaping tsp sesame seeds
  • 1/3 cup sunflower seeds, more for sprinkling on top

Mix warm water, molasses and yeast together, and allow to foam

Add liquids to flour and salt, then incorporate your choice of seeds. The dough should be very loose and sticky. The above measurements for seeds are my favourite, but you can play around with others.

Allow to sit at room temperature for 12-18 hours. I usually make mine at supper, and bake it the next morning. Yeast goes through a new lifecycle every 6-ish hours, so the longer you leave it, the more flavour you get!

When it’s time to bake, add your Dutch oven or oven-safe covered pot to the oven, and preheat to 450 degrees.

Form a loaf with your dough, adding a bit of flour to make handling easier, and slit the top. Add it to your heated pot, with a layering of parchment paper underneath.

Cook for 30 minutes covered, and 20-25 minutes uncovered. I should sound hollow when you tap the bottom of the loaf.

Allow to cool before cutting into it.

It is perfect with butter, but also yummy as avocado toast!

If you give this a try, let me know your thoughts, and thanks for stopping by!

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