Name: No-Knead Protein Seed Bread Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 13 h 25 min
Cuisine: American
Ingredients: 2 tablespoons chia seeds; 2 tablespoons buckwheat groats; 1 tablespoon hemp hearts; 1 3/4 cups water (room temperature); 1 3/4 cups white flour; 1 1/4 cups whole wheat flour; 1/4 cup sunflower seeds (plus more for topping); 1 teaspoon sea salt; 1/2 teaspoon active dry yeast

Jump to Recipe· 4.2 from 51 reviews

If you’re on the hunt for a wholesome, hearty loaf that delivers on both nutrition and flavor without the fuss of heavy labor, then you are going to absolutely love this No-Knead Protein Seed Bread Recipe. It’s a beautiful blend of crunchy seeds, rustic flours, and just a hint of yeast magic that comes together effortlessly overnight, rewarding you with a crisp crust and a tender, protein-packed crumb. Whether you’re a busy baker or just someone who appreciates the joy of simple, honest food, this bread is a delicious companion to any meal or snack.

Ingredients You’ll Need

A round, rough dough ball with visible flecks of seeds or grains rests directly on a white marbled surface, with some flour scattered nearby. The dough has a dense, textured appearance showing small air bubbles and uneven stretching marks. A white bowl filled with seeds or grains is partially visible in the top corner. The overall scene has natural light highlighting the dough’s uneven surface photo taken with an iphone --ar 4:5 --v 7

The beauty of this No-Knead Protein Seed Bread Recipe is how straightforward yet impactful each ingredient is. Every addition plays a vital role, from adding protein and texture to enhancing taste and color, making the end result as nutritious as it is delicious.

Chia seeds: These tiny powerhouses bring a boost of omega-3s and help absorb moisture to create a tender crumb.
Buckwheat groats: Offering a nutty flavor and a delightful crunch, they add an earthy depth to the bread.
Hemp hearts: Mild and nutty, these seeds enrich the bread with plant-based protein and healthy fats.
Water (room temperature): Hydrates the seeds and activates the yeast gently over time.
White flour: Provides the structure necessary for a soft yet chewy texture.
Whole wheat flour: Adds wholesome fiber and a hearty, rustic flavor.
Sunflower seeds: Mixed in and on top for added crunch and visual appeal.
Sea salt: Enhances the flavors and balances the sweetness of the seeds.
Active dry yeast: The key to a beautiful rise and a light crumb without kneading.

How to Make No-Knead Protein Seed Bread Recipe

Step 1: Prepare Your Seed Soak

Start your journey the night before baking by mixing the chia seeds, buckwheat groats, and hemp hearts in a bowl. Add the room temperature water and stir well. Let this mixture sit for about 5 minutes to let the seeds absorb water and swell, which adds moisture and texture to your bread later.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine the white flour, whole wheat flour, sunflower seeds, sea salt, and active dry yeast. This base mixture is what gives your bread its structure, heartiness, and a nutty crunch.

Step 3: Combine Wet and Dry Mixtures

Pour the seed soak into the flour mixture and stir thoroughly until you have a shaggy, sticky dough. No need to knead here; the magic is in the resting time.

Step 4: Let the Dough Rest

Cover your dough with a plate or beeswax wrap and leave it undisturbed at room temperature for 12 to 14 hours. This long, slow fermentation develops complex flavors and creates that perfect airy texture.

Step 5: Preheat the Oven and Dutch Oven

The next day, position your oven racks near the bottom and place a dutch oven inside. Preheat your oven to 450°F (230°C) and let the dutch oven heat for a full hour. This step ensures a hot, steamy environment that will make your crust beautifully crisp.

Step 6: Shape the Dough

While the oven preheats, lightly flour your countertop and gently scrape your risen dough out. Flour your hands and softly shape it into a round loaf, careful not to overhandle so you keep the bubbles intact. Transfer your loaf onto a sheet of parchment paper and sprinkle extra sunflower seeds on top for added crunch and a lovely rustic look.

Step 7: Rest Before Baking

Cover the shaped dough with a damp tea towel and let it rest while your oven finishes preheating. This brief relax improves the crumb even more.

Step 8: Bake Your Bread

Carefully remove the dutch oven from the oven using oven mitts, remove the lid, and lift the parchment paper with your dough into the hot pot. Cover with the lid and bake for 30 minutes. This keeps steam trapped inside, helping the crust to develop properly.

Step 9: Finish Baking Uncovered

After 30 minutes, take off the lid and bake your loaf for another 15 minutes. This allows the bread to brown deeply and become crispy on the outside while staying soft inside.

Step 10: Cool Your Bread

Remove the dutch oven from the oven, carefully take out the parchment and loaf, and place the bread on a wire rack to cool completely. This step lets the steam inside escape slowly, finishing the setting of the crumb and preventing sogginess.

How to Serve No-Knead Protein Seed Bread Recipe

Two slices of brown multigrain bread are placed on a simple white round plate. Each slice is thickly spread with a shiny layer of light brown nut butter that has a slightly textured surface. The plate sits on a white marbled surface. A silver knife rests on the right edge of the plate, leaning against it. In the background, there is a small cup with a light-colored liquid sitting on a round braided coaster, all on the same white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a pat of soft butter or a drizzle of extra virgin olive oil immediately after slicing enhances the natural flavors and moisture of your protein seed bread. You can also sprinkle a pinch of flaky sea salt or even some crushed toasted seeds on top for a mouthwatering finish.

Side Dishes

This bread pairs beautifully with creamy soups like roasted tomato or butternut squash, as well as hearty salads featuring greens, nuts, and cheese. It’s sturdy enough to hold up to thick spreads or piled-high open-faced sandwiches loaded with fresh veggies and protein.

Creative Ways to Present

Try slicing your loaf and toasting the pieces for an energizing breakfast topped with avocado and a soft-boiled egg. Or cube it for a crunchy addition to salads or grain bowls. You could even use it as a base for bruschetta loaded with fresh tomatoes and basil that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, keep your No-Knead Protein Seed Bread Recipe wrapped snugly in a clean kitchen towel or stored in a bread box at room temperature. It will stay fresh for 2 to 3 days, retaining its crusty exterior and tender interior.

Freezing

If you want to enjoy this bread over a longer period, slice it and place the slices in an airtight bag for freezing. When ready to eat, you can toast slices directly from the freezer or thaw them at room temperature.

Reheating

To revive your bread’s fresh-out-of-the-oven texture, sprinkle some water on the crust and warm it in a preheated oven at 350°F (175°C) for 10 minutes. This will refresh the crust and soften the crumb wonderfully.

FAQs

Can I use gluten-free flours for this No-Knead Protein Seed Bread Recipe?

While you could experiment by substituting gluten-free flours, they may affect the texture and rise because gluten is what provides structure to the bread. For best results, try using a gluten-free bread flour mix designed for yeast baking and adjust hydration as needed.

Do I need a dutch oven to bake this bread?

Using a dutch oven creates steam that is essential for forming a crusty exterior, but if you don’t have one, you can bake on a baking stone or heavy pan and place a tray of water in the oven to generate steam. Just keep an eye on the baking time and color.

Can I add other seeds or nuts to this recipe?

Absolutely! Feel free to swap or add pumpkin seeds, flaxseeds, or chopped walnuts for variety. Just remember to adjust the quantity slightly to maintain the dough’s hydration balance.

Why does the recipe require such a long resting time?

The extended rest allows the yeast to slowly ferment, which not only develops deep, complex flavors but also improves the bread’s texture without the need for kneading. It’s a hands-off way to get maximum taste.

What if my bread doesn’t rise much after the long rest?

If your bread looks a bit flat, it might be due to less active yeast or cooler room temperature. Make sure your yeast is fresh and the kitchen is warm enough. Even if it’s not very tall, the bread will still be delicious and nutritious.

Final Thoughts

Making this No-Knead Protein Seed Bread Recipe is like giving a gift to yourself—a delicious, nourishing loaf that takes minimal effort but delivers maximum joy. Whether you share it with loved ones or enjoy it all to yourself, this bread has all the heartiness and flavor to become a fast favorite in your kitchen. Give it a try and watch how it transforms your baking experience into something simple, satisfying, and truly special.