Super simple no knead seed bread

I love the idea of making my own bread.  It’s the opportunity to use lots of wholesome ingredients without any any of the extras that are found in some store bought breads.  However, the time and effort required has put me off in the past.  Traditional bread making requires the bread to rise in a warm place before cooking, a process that takes time.  It also requires kneading which is a bit of an arm workout.  This version of bread is a cheats version that’s cooked and ready to eat in one hour.

I made this bread in the weekend, which is a modified version from Nadia Lim’s cookbook and it turned out well.  The husband gave it a seal of approval and that’s always a good sign 🙂  I used pumpkin and chia seeds in this, but you could switch it out other seeds.  I also added some psyllium husks to give the bread a bit of extra fibre as I had some at home, but you can leave this out if you don’t have any.

The bread uses mostly wholemeal flour, with a little white. I used less white than in the original. You could use all wholemeal, and I’ll try this in the next recipe 🙂 This bread contains plenty of fibre from the wholemeal flour and the addition of seeds, and is less refined than many on the market.

Here’s the recipe:

No knead seed bread

Makes 1 loaf.  (Double the ingredients for two loaves)

1/2 tablespoon golden syrup
1 cup boiling water
1 cup milk
1/2 tablespoon dried yeast
350g wholemeal spelt flour
100g 00 bread flour
1 teaspoon salt
2 tablespoons psyllium husks (optional, adds extra fibre)
1/2 cup pumpkin seeds + extra to sprinkle on top
3 tablespoons chia seeds
2 tablespoons linseeds (or you can add extra chia)


In a bowl, mix the golden syrup, water and milk together.  Sprinkle over the yeast and leave for 5 minutes until the yeast has bubbled and gone frothy.

Combine the rest of the ingredients in a large bowl.  Make a well in the middle and pour in the liquid yeast mixture and mix well.  The mixture  will be sticky and slightly wet looking – don’t worry, it’s supposed to be like this

Oil a loaf tin and pop in the dough mixture.  Sprinkle extra seeds on top if you wish.

Put loaf into a cold oven, then turn the temperature to 50 degrees Celcius.  Leave for half an hour.  This is the quick way to rise the bread.  After half an hour increase the temperature to 200 degrees Celsius and cook for around 30 minutes until the top is golden brown.

Fresh bread does go stale faster than store bought bread, but it’s still fabulous toasted. Alternatively, you can freeze this and slice what you need as you need it.