If you’re on the hunt for a hearty, wholesome loaf that’s as satisfying to eat as it is simple to make, you’ve hit the jackpot with this Seeded Multigrain No-Knead Bread Recipe. This beautiful bread combines the nutty crunch of pumpkin, sunflower, and sesame seeds with the rich flavors of whole wheat and oats, delivering a complex, satisfying texture without any fuss or kneading. Whether you’re a seasoned baker or just starting out, this recipe offers a comforting, rustic loaf that’s perfect for breakfast toast, sandwiches, or just alongside a bowl of soup. Trust me, once you try this Seeded Multigrain No-Knead Bread Recipe, it’ll quickly become one of your go-to favorites for homemade bread.

Ingredients You’ll Need

A single layer of thick, wet dough sits inside a large white bowl. The dough is light beige in color with visible small grains and scattered green pumpkin seeds mixed throughout. The texture looks rough and slightly sticky, filling the bottom of the bowl evenly. The bowl is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The magic behind this Seeded Multigrain No-Knead Bread Recipe lies in its straightforward yet thoughtfully chosen ingredients. Each component brings something special, from the nutty depth of whole wheat flour to the burst of flavor from the trio of seeds. These ingredients come together to give the bread its perfect chewy texture, slight sweetness, and gorgeous golden crust.

Bread flour (240 grams / 2 cups): Provides strength and structure to hold the bread together with a nice chewiness.
Whole wheat flour (120 grams / 1 cup): Adds a rich, nutty flavor and boosts the nutrition with whole grains.
Rolled oats (80 grams / 1 cup): Contribute moisture and a lovely chew, plus a subtle earthiness.
Brown sugar (24 grams / 2 tbsp): A touch of sweetness that balances the seeds and flour.
Salt (5-10 grams / ¾-1½ tsp): Enhances all the flavors and helps control yeast activity.
Instant yeast (½-1 tsp): Makes the dough rise beautifully with minimal effort—no kneading necessary.
Pumpkin seeds (3 tbsp): Bring a toasted nuttiness and a wonderful crunch.
Sunflower seeds (3 tbsp): Add texture and subtle savory notes.
Sesame seeds (2 tbsp): Impart a delicate, toasty flavor and pretty speckles throughout.
Water (370 ml): Hydrates the dough and helps develop the gluten without the need for kneading.

How to Make Seeded Multigrain No-Knead Bread Recipe

Step 1: Prep Your Dough

Start by whisking together the bread flour, whole wheat flour, oats, brown sugar, salt, and yeast in a large mixing bowl. Then stir in all the seeds, which will infuse the dough with lovely bursts of flavor and texture. Pour in the water and use a sturdy spoon or spatula to mix everything into a thick, shaggy dough. The dough will be sticky and rustic; that’s exactly what you want. Using a big bowl is key here so your dough can expand later without spilling over.

Step 2: First Rise

Cover the bowl loosely and let the dough rest on your countertop for about an hour and a half to kickstart the rise. After that, pop it into the fridge for a slow, cool fermentation for 12 to 18 hours. This long, slow rise is the secret to deep flavor and airy texture—as the yeast works gradually, the dough develops complex notes and plenty of air bubbles. If you prefer, you can let it rise fully at room temperature in 6 to 8 hours instead, just keep an eye on the dough as it should at least double in size.

Step 3: Shape the Dough

Once your dough has risen, it’s time to shape it into a beautiful loaf. Sprinkle a generous amount of flour on a clean surface to keep the sticky dough manageable. Gently turn the dough out onto the floured area and use a bench scraper or rubber spatula to tuck the edges into the center, forming a round ball. Try not to use your hands directly if the dough feels too sticky; instead, flour your hands well or powder the top of the dough. This shaping step helps create tension on the dough’s surface, which encourages a good rise in the oven.

Step 4: Second Rise

Place the shaped dough ball onto a large sheet of parchment paper and cover it loosely with a towel or plastic wrap. Let it rest at room temperature for about 30 minutes if you did the first rise on the counter, or 1 hour if the dough was in the fridge. This allows the dough to relax and puff up a bit before baking, which makes for a lighter crumb and better crust.

Step 5: Preheat Your Oven

While your dough is finishing its second rise, crank your oven up to 425°F (220°C). If you have a Dutch oven or a heavy oven-safe pot with a lid, place it in the oven to heat up for at least 20 minutes. A hot Dutch oven will create steam, helping the bread develop a crispy, crackly crust that’s pure bliss.

Step 6: Bake Your Bread

If you’re lucky enough to have a Dutch oven, carefully score the top of the dough with a sharp knife to create a slash or an X about half an inch deep—this helps the bread expand beautifully as it bakes. Lift the parchment paper with the dough and place it inside the preheated Dutch oven. Cover it and bake for 30 minutes, then remove the lid and bake for an additional 10 minutes or until the loaf is golden brown and cooked through.

No Dutch oven? No worries. Just score your loaf and place it on a parchment-lined baking sheet. Set a shallow metal pan on the bottom rack, pour in 4 cups of boiling water right after putting the bread in, then quickly close the door to trap the steam. This steam process mimics the effect of a Dutch oven, giving you that lovely crust. Bake for 30 minutes covered with steam, then remove the water pan and continue baking for 10 more minutes. If the crust browns too fast, tent it with foil.

Step 7: Test for Doneness

The perfect bread sounds hollow when you tap the bottom and has that rich golden color. For extra certainty, an internal temperature of 195°F (90°C) means your loaf is fully baked and ready to cool before slicing.

How to Serve Seeded Multigrain No-Knead Bread Recipe

Four slices of multigrain bread with visible seeds inside are stacked slightly angled in a white, softly scalloped oval plate. The bread has a light brown crust with some crisp edges and a porous, textured crumb showing greenish seeds. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your sliced multigrain bread, why not sprinkle a few extra seeds on warm butter-topped slices before serving? A drizzle of honey or a swipe of avocado with a pinch of sea salt also pairs beautifully, enhancing the bread’s nutty and wholesome character.

Side Dishes

This seeded masterpiece is a stellar companion to soups, stews, and hearty salads. It’s especially great with creamy butternut squash soup or a tangy tomato bisque, where the bread’s chewy texture balances the smoothness perfectly.

Creative Ways to Present

For an impressive breakfast or brunch spread, slice the bread thickly and toast it to golden perfection. Top with smashed peas and ricotta, or go savory with smoked salmon, cream cheese, and capers. It also makes fantastic mini sandwiches or bruschetta bases for entertaining.

Make Ahead and Storage

Storing Leftovers

This Seeded Multigrain No-Knead Bread Recipe keeps well at room temperature in an airtight container for up to three days. Storing it properly helps maintain its crusty exterior and soft interior, ready to be enjoyed fresh all week.

Freezing

If you want to make this bread ahead of time, slice it and freeze the pieces in a freezer bag for up to three months. Freezing preserves that fresh-baked flavor and allows you to pull out just what you need. Just pop slices directly into the toaster or oven when ready to use.

Reheating

To bring your bread back to life, you can reheat slices in a toaster or oven at 350°F (175°C) for 5-7 minutes. This revives the crust’s crunch and makes the inside beautifully soft again—almost like it just came out of the oven.

FAQs

Do I have to use all three types of seeds?

Not at all! While pumpkin, sunflower, and sesame seeds each add their own unique crunch and flavor, you can customize this recipe using just one or two types based on what you have available or your personal preferences.

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast, but remember to proof it first in warm water for about 5-10 minutes before mixing it with the dry ingredients. Instant yeast goes straight in and is more convenient for this no-knead method.

Why does this bread not require kneading?

The combination of long fermentation time and the hydration level of the dough allows the gluten to develop naturally without kneading. This hands-off approach results in a deliciously airy, chewy bread without the extra effort.

What can I do if my dough is too sticky to handle?

Don’t panic! Sticky dough is normal for no-knead breads. Use plenty of flour on your hands and surface when shaping, or use a bench scraper to gently fold the dough. Avoid adding too much flour as it can make the bread dense.

How important is scoring the dough before baking?

Scoring creates space for the bread to expand and helps control where it bursts open in the oven, producing a beautiful loaf shape and better texture. It also gives the bread its classic artisan look.

Final Thoughts

There’s just something so special about baking your own Seeded Multigrain No-Knead Bread Recipe—no fuss, all flavor, and a loaf that feels like a warm hug. The nutty seeds, hearty grains, and that crispy crust work together perfectly, making every slice a delight. I encourage you to try it out and enjoy the simple pleasure of homemade bread—your kitchen will smell incredible, and your taste buds will thank you!