food to glow

feel good food that's good for you

five seed no-knead bread // food to glowNever let it be said that I don’t like to try and please everybody. Well, you could say it, but for today at least, it isn’t true. My family would vehemently disagree with this statement: I am still experimenting on them with tempeh recipes  when they would really rather I experiment with how to get the lightest pastries, or the most delicious sausage stew. But what are families for if not to bother them with food some find disagreeable in the hopes that you’ve made it agreeable? That’s certainly my schtick. Poor things. I am sure they long for a mother/wife who doesn’t feel an overwhelming desire to convert everyone to the joys of a plant-based diet, and one that includes tempeh at that. But they are stuck with me. And with tempeh.

five seed no-knead bread // food to glowLooking at my WordPress stats I see that some of my most clicked on posts and links are to do with gluten free and low carbohydrate diets. I enjoy the challenge of making up (or tweaking) accessible and hopefully delicious recipes for these sometimes tricky ways of eating. And I will continue to go with the majority as I feel the personal benefit of eating like this most of the time, and think these types of recipes can have a place in many peoples’ daily diet.

But, I know there are an awful lot of you who also appreciate the exact opposite of the aforementioned. ‘Proper’ bread, basically. And cakes. I don’t do an awful lot of either. In fact I think I have only posted one bread recipe (two soda breads – foolproof) in the year and a wee bit that I have been pestering you all with recipes. So, today I am redressing the balance a bit with an extremely tasty no-knead bread. I hope you approve.

It really is quite a delicious bread, and a lower GI/GL one at that. Which is a win-win situation when it comes to the most craved food on a low carb diet. Bread on a lower carb diet? Yup. All the seeds really satisfy and keep blood sugar level, which is good for anyone, regardless of health or weight status. So go on and  treat yourself: Get out your best flour,  grab those bags of seeds lurking in the pantry, and tie on your prettiest/handsomest pinny for a hands-on/hands-in baking session. Perhaps put on Miss R’s most excellent track of the week and have a wee boogie while you bake. In no time you will have two gorgeous, healthy loaves of bread – one for immediate devouring and one for the freezer. Happy days.

If you make this bread up do save some for eating with my next post, a breakfast one with three ingredients, two of which are kale (!) and eggs. Now, don’t make a face. You’ll just have to trust me on one this one 😀

What food  were you given as a child because it was good for you? Did you grow to like it, or does even the thought of it make you want to run a mile?  I detested lima beans but got them anyway.

five seed no-knead bread // food to glowFive-Seed No-Knead Bread

Last year: Aubergine Parmigiana (lower-fat)

Miss R’s Track of the Week: Jake Bugg’s ‘Lightning Bolt‘ – FANTASTIC NEW ARTIST AND SONG! Very Dylanesque, but in a good way. Press on the little ‘play’ arrow in the black band under Jake’s photo. Tell me what you think 😀

If you like bread – and who doesn’t – and want something wholesome, easy and tasty, this is the recipe for you. Based on South African seed bread, this loaf is chewy and very tasty. No kneading and one rise make this loaf a great choice for the novice bread maker or those who just want fresh bread quickly. As you can see from the list of seeds you get a whack of good fats and Vitamin E as well as fibre, but you will like it more for the taste. 

600g strong wholemeal flour (or spelt flour, if available)
2 x 7g  packets dried (quick) yeast OR 2 tsps of it
1 heaped tsp salt
25 g linseeds
50 g pumpkin seeds
50 g sunflower seeds
25 g poppyseeds 
1 tsp caraway or fennel seeds (optional)
1 tbsp honey or barley malt syrup
550ml warm water (hand-hot)

Oil and flour two 900 g (2 lb) bread tins, or one large baking sheet. Toast the seeds in a dry pan for 3-4 minutes and add to a large wide bowl, together the flour, yeast and salt. Use a hand to thoroughly mix the dry ingredients. In a separate jug stir the honey or malt extract into 550 ml of hand-hot water. Pour the water into the dry ingredients and lightly mix until you have a soft dough and somewhat sloppy dough (vigorous mixing toughens the bread). I find it easiest to achieve a light dough by making a claw of one hand and mixing, but use a large metal spoon if you like.

Divide the alarmingly-loose dough between the two tins, or form into  two rounds on a greased and floured baking sheet –  cornmeal is good here. Cover the dough loosely with either cling film or a clean tea towel. If you are making rounds, dust the dough with flour and cover with a tea towel. Leave the dough to rise in a warm, draught-free place until nearly doubled in size – about 40 minutes to one hour. It may not rise as high as unseeded bread.

Meanwhile heat your oven to 200C. Bake the bread on the middle shelf for about 35 minutes. Remove from the tin (usually requires a firm whack on the work surface to loosen) and check that the bottom sounds hollow when tapped. If not, place back in the oven for a further five or so minutes – without the tin. Cool completely on a wire rack.  Use one loaf and pop the other into your freezer for later. The breads keep well for three days and makes terrific toast. Really lovely bread. Highly recommended. 

Makes 2 small loaves, about 16 slices each

33 thoughts on “Five Seed No-Knead Bread

  1. eastofedencook says:

    A very appealing bread! All those nuts and seeds make for a delightful whole grain treat.

    1. Thanks Deb. I am not a bread person, unless it is posh artisan stuff or homemade, like this. Much kinder to the ol’ gut and tastes great too. So filling as well. Thanks, as always, for commenting. I appreciate it. Have a great day 😀

  2. Well this comment is for DJ Rachel who always manages to find brilliant tracks which have an uncanny way of going well with the recipe!
    Loving the track, thanks for the heads up on it. I’m no music boffin but it reminds me of Graceland (Si & Gar) which I love…..aaah the fab 80’s 😉

    1. She’s chuffed at your comment. I can see the Simon and Garfunkel link but I feel the Dylan one is stronger. As well as being his own man, of course. Such a catchy wee tune but not out for a few days yet to download. So cutting edge around here I almost cut myself. Lol :D. Maximo Park on verge of new release so can’t wait for that too.

  3. shuhan says:

    I love homemade bread, but usually the process puts me off. seeing a no-knead bread recipe cheers me up(: you’ve inspired me to go do something with my sourdough starter (: love the idea of adding 5 seeds too, so might add a bit of sesame seeds to mine (if I really do get down to soem home baking). I was just writing a post about how I used to hate spring onions and coriander as a kid, and they came so abundantly on top of dishes too (I’m asian) but now I love them.

    1. Glad I’ve inspired you 😀 I used to have a sourdough starter but managed to kill it! Felt SO guilty… still do. But this is my go-to bread & we all really love it. I can’t believe it’s taken me so long to write it up but glad I have. Funny about you and coriander. I never had it when younger but I totally adore it. Hubby says ‘meh’. Tough!! Thanks for stopping by.

  4. Faith says:

    Now that is a beautiful loaf of bread, and with butter or yogurt and jam, it is definitely the perfect way to start the day. It’s funny, my mom used to make us drink milk every night with dinner and I hated it — it was always room temperature! I like cold milk (or even an occasional mug of warm milk), but I just can’t do room temp milk. 🙂

    1. Ugh!! I can’t think of much worse than room temp milk. Mind you, Scottish room temp milk is cold so you’d be fine over here 😀 I’ m not a milk drinker as such but if offered a wodge of chocolate cake, milk would have to be its partner. Criminal not to.

  5. Desi Chick says:

    I’m going to have to make this now!! Lovely bread!

    1. Thanks lovely! Any feedback welcome. I’ve got a list of your fab recipes to try too 😀 Anyone reading this, go visit Desi

  6. Oh my goodness I am so excited about this post. I have been searching for a good whole grain bread recipe. This one looks so easy I am going to have to try this, like maybe tomorrow. 🙂

    1. So glad you like the look of it! Use any seeds you like – those are just what I had lots of. I do think a light toasting of the seeds really brings out their flavour so be sure to do it for extra yummy flavour. Please let me know how it is. Thanks, Emilia.

  7. connermid says:

    Love your baking tins — they look like they’ve seen a lot of delicious action! Oh, the bread looks very tasty too — must try this!

    1. Thanks Conner. The tins are probably about 23 years old, but funnily enough I don’t think of them as vintage. Perhaps cos that would mean I am too!

  8. That bread looks delicious! I wonder if it will work with gluten free flour…? It looks like if I added in some xanthan gum it would be a bread that would actually work GF, with maybe just a slightly altered texture. I’ll have to give it a go!
    I still remember buying microwave pasta meals for our packed lunches when I was little, and my mom forcing us to get the kind with meat in it because it had protein! I doubt it was very nice meat though, so that memory makes my stomach turn a little 🙂 Peas were another (actual) health food – I like fresh peas now but frozen ones still don’t do much for me!

    1. I would love to know how the gf version goes. Please get back to me. Even with the spelt flour it doesn’t have a big rise, and has a flat top because of all the heavy seeds so they would probs look exactly the same. As for peas, I’m not keen on them as is but fine if they are in something like my pea & coriander do from a few weeks ago. As for ‘mystery meat’, we were forced to eat that at school but my Mother didn’t. Thank goodness. I’m sure some peoples’ issues with food stem from forcing them to eat things they hated.

  9. Lovely seedy bread Kellie! I haven’t experimented much with baking gluten-free bread, although it is always on my ever growing list to make. There were definitely things I didn’t like to eat as a kid, but to my parents credit, they never made me eat anything I didn’t like, and as a result, I eat pretty much anything these days! Loved Lima beans as a kid too :-). PS-love your cauliflower crust pizza!

  10. Tastes great but I need to find a way to make it come out of the pan 🙂 I think parchment paper might do the trick or I might try the cookie sheet next time.

    1. Hmm, I oil my pans and they come out absolutely fine. But then again, I have old pans. And I mean old. Glad you like the taste!

  11. chilequeen says:

    on your side Kellie! I looooooooooove sourdough – and making the starter too. and all these seeds…… yummy!
    will try it when I get back. Going to Toledo today

    1. Buena suerte sweetie! Hope the weather is kinder, and that you stay fit and healthy throughout. Enjoy yourself, too!

  12. Annie says:

    Well feeling proud and worthy here as I’ve actually made this and the loaves turned out very nicely indeed (oiled and floured tins – one whack and out they came). I have a real loathing for the white sliced variety – fortunately hubby has embraced sour dough culture and each weekend makes two fab loaves (and a lot of mess in the kitchen…). If you are passing by let us know and you can have some starter! Problem is that the sour dough loaves disappear in a day and I consider the sour dough to be real artisan stuff (in other words too much work for every day) so I was thrilled to get such tasty and wholesome bread from a very laid back no need to knead approach – very grateful indeed – just off now for a slice with butter and marmite – who could resist…….

    1. Aaahhh! Cheers Annie:D Sorry about JK’s messy habits but my oh my it will be worth it for posh bread. I have done the starter thing but I am a bad ‘mother’ (pun intended) as I was prone to neglecting (ie, killing) them. This no-knead recipe is a doddle. Even I can’t mess it up! I will of course let you know if I am passing but more likely to
      combine this kind offer with a visit to Pittenweem. Love to all of you clever Kennedys.

  13. Bill R Langley says:

    Tried this recipe and it is just amazing.
    Love the taste as bread but as toast there is NOTHING to compare.
    Thank you

    1. Thank so much for the lovely feedback, Bill. You’ve reminded me that I need to make a loaf soon! It’s so easy, isn’t it?

  14. Lesley_South Africa says:

    Hi Kellie – I made your/this bread today and am delighted with the result! Not being too sure if it would suit me, I made 1/2 the quantity to try. Can safely say, it’s a keeper!
    I did find more water was needed than specified, but adjusted to suit . Different altitudes always need to be taken into consideration.
    Interestingly, my hubby who doesn’t like seed bread, likes this. Oh happy days 🙂 Thank you!

    1. I’m so glad you like it – and possibly converted your husband. You’ve reminded me I need to make a loaf soon. Have a great day and thanks for taking the time to let me know you tried this recipe. Maybe try my Scandinavian Multi-Seed Crispbreads too – our fave!😊😊😊

      1. Lesley_South Africa says:

        Your Scandinavian Multi-Seed Crispbreads look like they’ll be right up my street BUT maybe a step too far for hubby’s taste buds. Usually buying nutty/seeded ‘anything’ means it will be right where I expect to find it when I want it! LOL
        Your instruction is clear , DO NOT to make a batch, so I won’t, not until tomorrow anyway as the garden calls today, with rain hopefully on the way……
        Have a wonderful day yourself ! 🙂

  15. Barb says:

    This is one of the most Delicious Bread i have ever eaten…Goodbye store brought bread for ever..

    1. Oh that is so kind of you, Barb. I’m not the biggest baker but I do love making bread. And this one is pretty fail-safe 🙂

  16. Looks great! Going to steal that recipe!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: