no knead seed bread

For the dough

  • 375g bread flour, aka high grade flour

  • 75g wholemeal flour

  • 2 tsp sea salt

  • 2 tbsp linseed

  • 2 tbsp sunflower seeds

  • 1 tbsp white sesame seeds

  • ½  tsp fennel seeds

  • 1 tsp cumin seeds

  • 350ml warm water

  • 2 tsp dried active yeast

For the topping

  • 1 tbsp linseed

  • 1 tbsp sunflower seeds

  • 2 tsp white sesame seeds

  • ½ tsp cumin seeds

  • ¼ tsp fennel seeds

  • 1 tbsp honey

  • 2 tbsp hot water

  • 1 tsp sea salt

In a large mixing bowl, combine the bread flour, wholemeal flour, sea salt, linseed, sunflower seeds, white sesame seeds, fennel seeds and cumin seeds.

In a small bowl, whisk together the warm water and dried active yeast until smooth. Set aside for 10 minutes to allow the yeast to activate. When small bubbles form in the water, it’s ready to use.

 Add the yeast mixture into the large mixing bowl. Stir together until sticky dough forms. 

Cover the bowl with a clean damp tea towel set aside at room temperature for one hour. 

After an hour, place the bowl into the fridge overnight. 

The next day, take the dough out of the fridge and sit it on the bench top. Grease a loaf tin with baking spray then line it with baking paper.

Shape the dough into a loaf shape and place it into the loaf tin. 

Sprinkle the seeds for the topping over the loaf; 1 tbsp linseed, 1 tbsp sunflower seeds, 2 tsp white sesame seeds, ½ tsp cumin seeds, and ¼ tsp fennel seeds. Gently press the seeds into the dough so they fall off after baking. 

Cover the loaf tin with a clean tea towel and set aside in a warm part of the kitchen to rise for 3 hours. It should double in size.  

Preheat the oven to 200°C fanbake.

Place the dough into the oven. Bake for 20 to 25 minutes until the loaf is golden brown. To check if the loaf is cooked through, insert a temperature probe. If the temperature reads over 90°C, the bread is good to go.

While the bread is baking, combine the honey and hot water in a bowl or cup. Stir together until smooth and keep a pastry brush handy.

Take the bread out of the oven. Brush the top of the loaf with the honey mixture then sprinkle sea salt over the top.  

Let the bread rest for 30 minutes then tuck in!