No-Knead Seeded Whole Wheat Bread

Imagine pulling a rustic, golden-crusted bread out of the oven that looks (and tastes) like it came straight from an artisan bakery. Now, imagine doing it without a single elbow-cracking knead. It’s no-knead bread season, and your Dutch oven is about to be your new best friend. With its forgiving simplicity, no-knead seeded whole wheat bread has a way of making even the most novice baker feel like a sourdough savant. This is a recipe I developed at my husband’s request, who, despite his 50+ years, has the heart health of a 25-year-old.

Dutch Oven Bread

Let’s talk Dutch ovens. There’s a reason this humble kitchen heavyweight is the choice for no-knead baking: it’s like creating a mini-bakery within your oven. The heavy lid traps in steam, giving your loaf a crackling, shatter-worthy crust while keeping the inside tender. Unlike open-pan methods that can dry out a bread’s crust or yield inconsistent results, baking in a Dutch oven turns out a loaf that’s nothing short of pro-level. Plus, there’s the pure thrill of lifting that lid and revealing your homemade masterpiece—half the fun of the whole process.

Now, if you’re a “same-day bread” person, your loaf will still come out delicious after a short, three-hour rise. But let it sit overnight, and you’re in for something special. The overnight rise allows the whole wheat’s earthy notes to deepen, creating a slightly tangier, more developed flavor with a softer crumb. The texture shift is notable, too: a three-hour rise yields a denser, chewier bite, whereas an overnight rise results in a more open, airy crumb. There’s a world of difference, and you’ll know it as soon as you slice in.

Whole Wheat

Whole wheat flour doesn’t just add flavor—it’s packed with fiber, vitamins, and minerals that refined white flour lacks. Those who make the whole-wheat switch often find the hearty, nutty taste of this flour becomes essential to their loaf lineup. And then, there’s the seeds. Coating this bread in sunflower and pumpkin seeds isn’t just for looks. These seeds bring a satisfying crunch and a spectrum of health benefits: sunflower seeds are full of Vitamin E and healthy fats, while pumpkin seeds pack protein, magnesium, and a bonus of immune-boosting zinc. Together, they create a textured crust that’s as nutritious as it is tasty, making each slice a little adventure in flavor and nutrition.

Seeded whole-wheat bread offers a nutty, earthy taste with a slight sweetness from the toasted sunflower and pumpkin seeds. It’s a soft, hearty crumb and a crunchy, satisfying crust outside. It’s the kind of bread with a flavor so layered and balanced it shines on its own yet pairs beautifully with everything from butter to cheese.

So, if you’re ready to add a little rustic flair to your life without any flour-dusted countertop acrobatics, this no-knead seeded whole wheat bread is your answer. It’s the bread that practically makes itself—and when it comes out of that Dutch oven, you’ll be as hooked on the process as you are on the taste.