No-Knead Three-Seed Bread
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Last weekend I shared an oatmeal-maple bread recipe from my cookbook, Bread Toast Crumbs. For reasons I explain in the post, this recipe has tripped people up over the years, and I’d long wanted to address the issues and, for practicality purposes, re-write it for a single loaf pan.
This week I have a similar agenda for another troubled Bread Toast Crumbs recipe, the three-seed bread, which as you can gather, calls for three seeds: sesame, pumpkin, and sunflower. The recipe instructs you to toast the sesame seeds and then has you add the toasted seeds to the flour mixture with no mention of what to do with the pumpkin or sunflower seeds. This mistake, understandably, has left people wondering if the other seeds are supposed to be toasted as well.
Yes, they are, but the truth is that I don’t toast any of the seeds anymore, and the good news is that it doesn’t matter. Toasted or not, the seeds impart the same amount of nuttiness (seediness?) to the loaf while lending a heartiness as well.
Just as the pan for the oatmeal-maple loaf is coated with oats, here the pan is coated with seeds, the same mix that goes into the bread. This coating step is unnecessary, but the exterior seeds do make the loaf look very pretty while also providing an added textural crunch to the crust.
Warning: the seeds do not stay as glued to the loaf as I would like, and you may find your countertop blanketed with them. If I discover a better way to make the seeds stick, I’ll report back, but in the meantime, you can save those toasty seeds and throw them into a salad or toss them over roasted vegetables.
Like the oatmeal-maple loaf, this one makes excellent toast, but it’s also light enough to be used for sandwiches. I love it for this chickpea “tuna” salad and this favorite egg salad. Hope you do, too.
How to Make Three Seed Bread, Step by Step
First, gather your ingredients: flour, salt, sugar, yeast, water, olive oil, and three seeds: sunflower, pumpkin, and sesame.
Combine all of the dry ingredients in a large bowl.
Then whisk to combine.
Add the water followed by the olive oil.
And stir with a spatula until you have a sticky dough ball.
Cover and let rise in a warm place for 2 to 3 hours or until doubled in volume.
After it doubles…
… slick the surface with a tablespoon of olive oil, then release it from the sides of the bowl. I do this with my hand.
Flip the dough so that the oil side is down, then roll into a coil or loaf shape.
Butter a standard loaf pan (8.5×4.5 or 9×5 inches). Optional: coat with the same seed mix that is in the dough.
Place the dough in the pan and sprinkle with more seeds, if you wish.
Let rise again until doubled or nearly doubled.
This is an 8.5×4.5-inch pan.
I like it because it makes a slightly taller loaf than a 9×5-inch pan.
Bake for 45 minutes at 375ºF.
Warning: The seeds make a bit of a mess because not all of them stay adhered to the dough, but aren’t they fun?
Let the bread cool for 30 to 60 minutes before slicing.
This bread is excellent for both toast and sandwiches.
No-Knead Three-Seed Bread
- Total Time: 5 hours 45 minutes
- Yield: 1 loaf
- Diet: Vegan
Description
Adapted from my cookbook, Bread Toast Crumbs.
Changes from the original recipe include:
- The vessel: This one is baked in a single loaf pan as opposed to two 1-quart Pyrex bowls. You can use an 8.5×4.5-inch pan or a 9×5-inch pan. I prefer the 8.5×4.5-inch pan for this one because it creates a slightly taller loaf.
- Quantity of flour: I increased the flour by 1/4 cup just to make a slightly loftier loaf in the loaf pan. I have not adjusted the amount of water to compensate for the extra flour, and I do not think the small amount of added flour adversely affects the texture of the bread.
- Toasting the seeds: I don’t do it! Doesn’t seem necessary.
- Oil: I’ve reduced it. I now use just 1 tablespoon of oil in the dough itself and an additional tablespoon for coating the loaf after the first rise.
Yeast:
- Yeast: SAF Instant Yeast is my preference. I store it in my fridge or freezer, and it lasts forever. The beauty of instant yeast is that there is no need to “proof” it — you can add the yeast directly to the flour. I never use active-dry yeast anymore.
- To use active-dry yeast: In a small bowl, dissolve the sugar into the water. Sprinkle the yeast over top. There is no need to stir it up. Let it stand for 10 to 15 minutes or until the mixture is foamy and/or bubbling, then proceed.
Final note: As noted in the post above, the seeds do not stay as glued to the loaf as I would like. If I come up with a better way to make the seeds stay adhered, I’ll report back, but in the meantime, you can save those toasty seeds and throw them into a salad or toss them over roasted vegetables.
Ingredients
- 3.25 cups (416 g) unbleached bread or all-purpose flour
- 1.5 teaspoons (5 grams) kosher salt
- 1.5 teaspoons (7 grams) sugar
- 1.5 teaspoons (5 grams) instant yeast
- ¼ cup (40 g) sunflower seeds
- ¼ cup (40 g) pumpkin seeds
- ¼ cup (35 g) sesame seeds
- 1.5 cups (340 grams) lukewarm water
- 2 tablespoon extra-virgin olive oil, divided
- Softened unsalted butter, for greasing
- 1/2 to 3/4 cup seeds, optional, for coating the pan: I mix another 1/4 cup each of sunflower, pumpkin, and sesame seeds
Instructions
- In a large bowl, whisk together the flour, salt, sugar, and instant yeast. Add the seeds and whisk to combine. Add the water, followed by 1 tablespoon of the oil. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. You may have to knead briefly with your hands to get it to form a dough ball.
- Cover the bowl with a damp tea towel or a cloth bowl cover or plastic wrap and set aside in a warm spot to rise for 2 to 3 hours, until the dough has doubled in volume.
- Preheat the oven to 375ºF. Grease an 8.5- x 4.5-inch (or 9×5-inch) loaf pan generously with softened butter. Pour the remaining 3/4 cup seeds into the loaf pan, if using, and turn the pan so that the seeds coat the pan on all sides. Pour out the remaining seeds and set aside.
- When the dough has doubled, drizzle the tablespoon of olive oil over the top and use your hand to rub the oil over the surface to coat. Use your hand again to release the dough from the sides of the bowl, then flip the ball over so that the oil side is down. Roll the dough into a coil or into a loaf shape, then transfer to your prepared pan seam side down. Pour the reserved seeds over the top — you may not need all of them — then spread with your hand or shake the pan to distribute them.
- Let the dough rise on the countertop (preferably in a warm, draft-free spot) for 45 minutes to an hour or until the dough has risen significantly in the pan — it should be doming above the rim of the pan by about one inch. See photos for reference.
- Transfer the pan to the oven and bake for 45 minutes, or until the top is evenly browned. Remove the pan from the oven and turn the loaf out onto a cooling rack. Let the loaf cool for at least 30 minutes before slicing.
- Prep Time: 5 hours
- Cook Time: 45 minutes
- Category: Bread
- Method: Oven
- Cuisine: American
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104 Comments on “No-Knead Three-Seed Bread”
This was so incredibly good. A bit messy with all the seeds but definitely worth it. I’m probably going to try subbing in some of the flour for whole wheat but this will definitely be made on repeat.
Great to hear, Alison! Thanks for writing 🙂
I make this bread a lot-everyone around here loves it. I double the recipe and bake it in a 4.72 x 12.6 x 4.8 inches Pullman pan (no lid). It needs a little more baking time, so I use a thermometer and pull it out when the internal temperature is .200 degrees F. After a day or two, I slice the remaining bread and freeze it for later.
Great to read this! Thanks so much for writing and sharing all of these notes — so helpful for others 🙂
this bread is wonderful and so is the peasant bread. I make both weekly.
Great to hear, Sheila! Thanks for writing 🙂 🙂 🙂
If I’m wanting to make this bread in the two 1qt bowls, , would i use the 512g of flour or the revised version. thanks.
everyone loves the original peasant bread, sometimes i add dried rosemary to it. Delicious
Hi! Use 512 grams of flour 🙂
Great to read all of this. Thanks for writing.
Wonderful bread recipe, loved it! I used a pastry brush to brush on a layer of egg white then roll in the seeds or sprinkle over the top, this keeps the seeds on, after 15mins in the oven you can brush over another layer. It’s taste free and the seeds stay on…most of them anyway 🙂
Smart!! Such a great tip. Thank you for writing and sharing this… I will try 🙂
Hi. Do you think this would work with gluten free Bob’s red mill cup for cup flour?
Yes and no. I would make this gluten-free peasant bread recipe — Gluten-Free Peasant Bread Recipe — but add the seeds from this recipe.
I wet my hands when I am forming the loaf and find the little bit of moisture helps the seeds to stick to the dough. The water and flour is like a glue.
Great tip! Thanks for sharing.
I found mine didnt rise in the tin 🙁 I left for a few hours even longer than recommended. Any suggestions as to why this may have happened? Bread tasted wonderful though!
Hi! What size was the tin?
I love, love, love this bread! The first time I made it, I only had sesame seeds on hand, so I went with that. It was a little different, but definitely delicious.
I have made this several times, both with and without different seeds. I love that this recipe requires only minimal effort; one just needs time to let the bread rise, rise again, bake, then rest.
It holds together really well for sandwiches, and is just plain delicious as a snack.
Thanks for the great recipe!
Great to hear, Erin! Thanks so much for writing and sharing all of this 🙂
I use the proportions in this recipe to make the quinoa and flax bread, substituting millet for some of the flax. I use a dough whisk for mixing, and find I need to add about a tablespoon more water to incorporate all the flour. I had gotten out of my bread baking routine for awhile– travel, new grandchild, etc. and was happily surprised to find that preparing and tidying after mixing this dough took less than 20 minutes– including searching the pantry for quinoa.
Great to read all of this, Mimi! Thanks for writing and sharing your notes — so encouraging for others.
Hi there going to try baking this bread later. When transferred to tin for final rise do you cover it please?
There’s no need but you can if you are concerned about temperature (too cold or drafts), fruit flies or animal hair (these are things that have concerned people over the years!). Otherwise, no need!
Hi Allie!
What would you suggest as a substitute for sesame seeds? Would millet work or is that too crunchy? Maybe oats? I just don’t know what may possibly burn since the pan is being coated with the seeds.
I think millet would be too crunchy. Oats will work!
I love this recipe and all the seeds yum. Makes great avocado toast or sandwich with. Tuna and sprouts.
Great to hear, Karen 🙂 Thanks for writing!
I have made this recipe a couple of times now and it has been a huge hit with my family. Love the crunch from seeds. After a couple of days, I slice and freeze. It toasts up beautifully as well.
Oh yay! So nice to hear Maykala 🙂
Can I “cold ferment” refrigerator rise this seeded dough?🤔
Yes!
Thanks for the great recipe!
I made the bread according to the instructions and it turned out just wonderful.
BTW, I also really enjoy your focaccia recipe and make it often😋😋
Great to hear! Thanks for writing, Inbar 🙂
Oh my goodness Alexandra, your three seed bread is absolutely delicious and insanely easy to make. First time making it and it turned out so good. I ate it fresh, I ate it as a sandwich, I ate it with soup and toasted it. Let me tell you that toasting it is a must try , the toaster will toast the seed and the nutty flavour is the best.
Thank you for such a great recipe and all that
you do 💕
Great to hear, Pauline! I am so with you: I love how the toaster toasts up the seeds and draws out the toasty/nutty flavors. Thanks so much for writing and for your kind words 🙂