When we lived on the Upper West Side of Manhattan, I loved going to Zabar’s for specialty cheeses, olives, and bread. There was one loaf of seed bread that was dark, dense, earthy, crunchy, and really wholesome. This No-Knead Seed Bread is my version of the beloved Zabar’s loaf.
If you feel like your breakfast game is getting a little boring, make a loaf of this bread! I love to TOAST a slice, and top it with either butter, honey, jam, avocado, cheese…ANYTHING! It is so hearty and satisfying for breakfast or a snack, trust me. I wouldn’t say that this is an ideal sandwich-type bread though, stick to open-face situations.
The best part? It literally requires 5 minutes to put together, is super healthy, packed with nutritious seeds and grains, and there’s no kneading required! The bread gets its deep, earthy flavor from the semi-long time in the oven, so be sure to bake until the top is VERY brown.
Remember to tag your photos with #lionsbread so I can see your delicious No-Knead Seed Bread!
You don’t have to use parchment to line the pan, non-stick spray does the trick!
My tiny assistant got VERY grabby and took her commission (bread is kid-tested + approved!)
Simple Seed Bread
Hearty seeded bread that makes irresistible toast - super satisfying and healthy!
Ingredients
- 1 cup whole wheat flour
- 1 cup unbleached all purpose flour
- 4 tablespoons wheat bran
- 2 teaspoons dry active yeast
- 2 tablespoons pepitas pumpkin seeds
- 1 tablespoon sesame seeds
- 2 tablespoons shelled roasted + UNsalted sunflower seeds
- 1 tablespoon millet
- 1 tablespoon chia seeds
- 1 tablespoon flax seeds
- 1 1/4 c warm water approx. 85*F
- 2 tablespoons honey
- 3 tablespoons avocado oil
- 1 1/2 teaspoons kosher salt
Instructions
- Prepare a loaf pan (9x5x3") by spraying REALLY well with non-stick cooking spray.
- In a medium sized mixing bowl, combine the whole wheat flour, AP flour, yeast, wheat bran, and seeds. Stir to combine.
- In a small bowl, combine the warm water, honey, and vegetable oil. Whisk to combine, making sure that the honey is thoroughly incorporated.
- Pour the wet ingredients into the dry mixture, and stir to combine, scraping the bottom of the bottom as you mix. Now, add the salt, and stir to combine. Remember the salt! The dough should be fairly thick. Using a rubber spatula, pour the dough into the prepared loaf pan. Slide the loaf into a plastic bag (I use a grocery bag), tie it shut, and allow the bread to rise for about 1 hour, or until the dough has risen to the top of the pan.
- IMPORTANT: Roughly 15 minutes before the dough has completely risen, preheat your oven to 400*F.;Remove the loaf pan from the plastic bag, and sprinkle the top of the loaf with additional sesame + flax seeds for extra crunch (highly recommended). Bake at 400* for 20 minutes, the lower the oven temperature to 350* and bake for another 50-60 minutes. The top of the loaf should be dark brown. Remove the bread from the oven, and allow to cool in the pan for 3 minutes. Using oven mitts, turn the loaf out of the pan, and onto a cooling rack. Allow to cool completely before cutting. Store in airtight container for 3-4 days
The post Simple Seed bread first appeared on Lion’s Bread Blog.