No Knead Seed Bread

This was considerably modified from a recipe in “Healthy Bread Bread in 5 Minutes a Day”.   

Before I owned an oven stone (pizza stones work just as well) I put the loaf pans directly onto the oven rack to bake them. The bread turned out just fine, and I did things this way for over a year, but the oven stones cook the loaves more evenly and make them even better than before.

4 cups white flour

1 cup wholewheat flour

1 ½ cup quick-cook oats

¾ cup raw, shelled, unsalted pumpkin seeds

¼  cup flax seeds

¼ cup sesame seeds

1 tbsp instant yeast

1 tbsp coarse salt

3 - 3 ½ cups warm (not hot) water (use 3 cups if adding maple syrup, 3 ½ cups if using sugar)

½ cup maple syrup or sugar

¼ cup olive oil


To bake: 1 cup water


Makes two 2lb loaves


1.  Put the white flour, wholewheat flour, oats, pumpkin seeds, flax seeds, sesame seeds, yeast and salt into a large bowl. If you’re using sugar, add it now. Mix together.

2.  Make a well in the middle of the dry ingredients. Pour the water, maple syrup (if using) and olive oil into the well. Mix the liquids together then stir into the dry ingredients, trying to fold air into the dough as you go.

3.  When everything is well mixed - it should be moist but not runny - divide the dough in half and put into two 2lb loaf pans. I use silicone ones because it makes life so much easier!

4.  Make 3 deep slits in the top of the dough then lightly cover the loaf pans with plastic wrap and leave for 2 - 4 hours or until doubled in size.

5.  Heat the oven to 400’F / 200’C / Gas mark 6. If using oven stones, put them into the oven when you turn it on so that they slowly heat up.  Also put a baking tin in the oven (NOT a glass one - it will crack!) somewhere in the oven where it won’t interfere with baking. I put an old baking pan directly on the bottom of my oven.

6.  When the oven is hot, put 1 cup of water in the bottom of a baking tin Put the loaf pans in the oven, preferably on a pre-heated oven stone, and bake for 35 minutes.

7.  Remove the loaves from the oven (watch out for steam when you open the door) and CAREFULLY take them out of the loaf pans. Return to the oven, placing them directly on the oven stone, for another 10 - 15 minutes or until golden brown and firm on the bottom. Place on cooling racks and let them cool completely before slicing.


If you want to cook the loaves on another day, after the dough has risen (stage 4) cover it loosely and pop it in the fridge for up to 4 days. When you want fresh bread, use floured hands to gently transfer the dough into loaf pans. Slash the tops 3 times then allow them to sit for 1 - 2 hours (or longer) at room temperature before baking.