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No-Knead Three Seed Bread

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Prep Time 15 minutes
Cook Time 45 minutes
Rise Time 12 hours
Total Time 13 hours
Servings 1 loaf

Ingredients
  

  • Bread Dough:
  • 3 cups all-purpose flour or bread flour
  • ¼ cup sunflower seeds raw unsalted
  • ¼ cup pumpkin seeds pepitas, raw unsalted
  • 3 tablespoons sesame seeds
  • 1½ teaspoons salt
  • ½ teaspoon instant yeast
  • 1½ cups warm water 110°F
  • 1 tablespoon honey optional
  • Topping:
  • 1 tablespoon mixed seeds
  • Water for brushing

Instructions
 

  • Mix dry ingredients: Combine flour, sunflower seeds, pumpkin seeds, sesame seeds, salt, and instant yeast in large bowl. Stir well to distribute evenly.
  • Add water: Pour warm water (and honey if using) into flour mixture. Stir with wooden spoon until all flour is incorporated and you have shaggy, sticky dough. Don't knead.
  • First rise: Cover bowl tightly with plastic wrap or damp towel. Let rise at room temperature 12-18 hours until doubled and bubbly on surface.
  • Shape dough: Generously flour work surface and hands. Turn out bubbly dough. With floured hands, fold dough over itself 8-10 times from edges to center. Don't knead.
  • Form loaf: Shape into rough ball by tucking edges underneath. Place seam-side down on parchment paper. Cover loosely and let rest 1-2 hours until puffy.
  • Preheat Dutch oven: 30 minutes before second rise ends, place Dutch oven with lid in oven. Preheat to 450°F.
  • Score bread: Brush dough lightly with water and sprinkle with reserved seeds. Make 2-3 slashes ½ inch deep across top with sharp knife.
  • Bake covered: Using parchment as sling, lower dough into hot Dutch oven. Cover with lid. Bake 30 minutes covered.
  • Finish baking: Remove lid. Bake uncovered 12-15 minutes more until deep golden brown and internal temp reaches 200-210°F.
  • Cool completely: Remove bread to wire rack. Cool completely, at least 1 hour (preferably 2), before slicing.

Notes

  • Long Rise Essential: 12-18 hour rise develops flavor and structure—don't rush this step
  • Wet Dough is Correct: Dough should be very sticky and wet—resist adding extra flour
  • Room Temperature: Ideal rising temp is 68-72°F—cooler takes longer, warmer is faster
  • Hot Dutch Oven Critical: Must be fully preheated to create steam for crispy crust
  • Don't Cut Too Soon: Wait a minimum of 1 hour, preferably 2, bread continues cooking as it cools
  • Use Parchment: Makes transferring dough to the hot pot much easier and safer
  • Sharp Knife for Scoring: Dull knives drag and deflate dough—use a very sharp blade
  • Instant or Active Dry Yeast: Both work equally well—don't use rapid-rise yeast
  • Seed Variations: Use any combination of seeds—flax, chia, poppy seeds all work
  • Storage: Keep in paper bag or bread box at room temp 2-3 days—don't refrigerate
  • Freeze Slices: Slice and freeze up to 3 months—toast directly from frozen
  • Revive Day-Old: Sprinkle with water and heat in a 350°F oven 5-10 minutes