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A No-Knead Wheat/Seed Bread Recipe (yep, I know, nothing to do with BBQ)

No-knead bread

This recipe is refrigerated overnight and then needs at least 3 hours before start of the bake time.   Plan accordingly!


2-1/2 cups of all purpose flour

1/4  cup whole wheat flour

1-1/2 teaspoon salt

1/2 teaspoon of instant yeast (OR 1 teaspoon of Fresh Yeast)

1-1/4 cup of warm water (room temp, definitely no warmer than 110 degrees F)  and 1/4 cup of Pure Maple Syrup (the good stuff people).   If you do not have the syrup increase the water to 1-1/2 cup.

1/4 cup of dry, unflavored, oatmeal

Seeds/nuts (1-2 Tablespoon of each desired type,  be creative but what I used was:

1 Tablespoon Flaxseed

2 Tablespoon Chia Seed

1 Tablespoon Caraway Seed

2 Tablespoon finely chopped Walnuts

(other options: Pumpkin seeds, fennel, anise, sunflower, poppy seeds--whatever suits your tastes)



Dissolve yeast and maple syrup into the water.

Add oats and let sit for about 5-10 minutes

Combine all remaining ingredients.   Just mix, it will be too sticky or shaggy to knead and that is fine.

Cover bowl with plastic wrap and refrigerate overnight.


Take bowl out and let get closer to room temp for about an hour.

Flour a board and your hands with a combination of regular and wheat flours.  Fold dough over itself about 5-10 times.  If it is sticking, keep flouring your board.  Form into a ball.  Flour a clean cloth and place in a clean, dry bowl.  Place dough ball on top of cloth, seam side down.  Place another floured cloth on top.  Place in a warm area and let rise for about 2 hours.

The dough MAY rise to double in size but since it is a denser loaf don't be surprised if it is slightly less.  You can OPTIONALLY roll the outside of dough in a small amount of oats/seeds.  If they don't stick just slightly dampen them.


Preheat oven to 450 degrees F.

Place in oven a suitable covered dutch oven and preheat for 15 minutes.

Trying not to burn yourself, gently drop the dough into dutch oven, seam side up.  Put the dutch oven cover back on and baked for 30 minutes.

Remove cover and bake and additional 5-10 minutes.

Remove loaf and cool completely on a wire rack.

Note:  I found the loaf to have decent moisture.  If you feel it is too moist for your liking then scale back, slightly, the liquid in the recipe.