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No-Knead Protein Seed Bread Recipe

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4.2 from 51 reviews

  • Author: Maggie
  • Total Time: 13 hours 25 minutes
  • Yield: 15 servings
  • Diet: Vegetarian

Description

This no-knead protein bread is a wholesome, nutrient-dense loaf packed with chia seeds, buckwheat groats, hemp hearts, and sunflower seeds. It requires minimal effort and no kneading, thanks to a long fermentation time that develops a flavorful crust and tender crumb. Baked in a preheated Dutch oven, this bread delivers a crispy exterior and chewy interior, perfect for sandwiches or as a healthy snack.

Ingredients

Seeds & Soaking Mixture

  • 2 tablespoons chia seeds
  • 2 tablespoons buckwheat groats
  • 1 tablespoon hemp hearts
  • 1 3/4 cups water (room temperature)

Dry Ingredients

  • 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

Instructions

  1. Prepare Seed Soak: Begin the night before baking by mixing chia seeds, buckwheat groats, and hemp hearts in a bowl. Add the room temperature water, stir to combine, and let the mixture sit for about 5 minutes to hydrate the seeds.
  2. Combine Dry Ingredients: In a large bowl, whisk together the white flour, whole wheat flour, sunflower seeds, sea salt, and active dry yeast until evenly distributed.
  3. Make Dough: Pour the soaked seed mixture into the dry ingredients. Stir thoroughly to form a shaggy, sticky dough.
  4. First Rest: Cover the bowl with a plate or beeswax wrap and let the dough rest at room temperature for 12 to 14 hours, allowing fermentation and gluten development without kneading.
  5. Preheat Oven and Dutch Oven: The next day, position oven racks near the bottom of the oven. Place your Dutch oven inside and preheat the entire unit to 450°F (232°C) for one hour to ensure it is thoroughly heated.
  6. Shape the Dough: Lightly flour your work surface. Gently scrape the dough out onto it. Flour your hands and softly round the dough into a loaf shape, being careful not to overhandle it. Transfer the shaped loaf onto a sheet of parchment paper. Optionally, sprinkle additional sunflower seeds on top for texture and appearance.
  7. Final Rest: Cover the shaped loaf with a damp tea towel and let it rest while the oven finishes preheating, usually about the remaining time of the hour.
  8. Bake Covered: Using oven mitts, carefully remove the preheated Dutch oven from the oven. Remove its lid with a dry cloth. Lift the parchment paper with the dough and place it inside the hot Dutch oven. Replace the lid and return to the oven. Bake covered for 30 minutes.
  9. Bake Uncovered: After 30 minutes, remove the lid to allow the crust to brown and crisp up. Bake uncovered for an additional 15 minutes.
  10. Cool the Bread: Remove the Dutch oven from the oven carefully, lift the bread out of the pot using the parchment paper, and transfer it to a wire rack. Allow it to cool completely before slicing to set the crumb and texture.

Notes

  • If you prefer a softer crust, reduce uncovered baking time or cover the bread with a cloth immediately after baking.
  • The long fermentation time improves flavor and texture, so do not rush the resting period.
  • Use a well-seasoned or enameled Dutch oven that can withstand high temperature for best results.
  • You can substitute sunflower seeds with pumpkin seeds or other nuts and seeds based on preference.
  • This bread slices best when completely cooled to avoid crumbly slices.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeworthsaving.com/no-knead-protein-seed-bread-recipe/