No Yeast, No Knead Seed Loaf

No Yeast, No Knead Seed Loaf

Baking your own bread seems quite a drag, but we hope to change your mind with this wholesome, adaptable, no-frills recipe. Combine the wet and dry ingredients, stir with a spoon and bake – it’s that easy! Toast a slice for breakfast, serve with a salad or enjoy as part of a healthy lunchtime sandwich. 

Total Time:   

Prep: 10 minutes, Bake: 45 minutes

Makes 1 loaf

Note!

As long as the quantities are kept more or less consistent, you can use your favourite combination of seeds.

Any oil works for this recipe, including olive, coconut and avocado oil. 

Ingredients

Dry

1¼ cups all-purpose flour 

¾ cup wholewheat flour 

½ cup toasted sunflower seeds 

½ cup toasted pumpkin seeds 

2 tablespoons sesame seeds

2 tablespoons black sesame seeds

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

Wet 

1¼ cups buttermilk at room temperature

1 large egg at room temperature

¼ cup oil 

¼ cup honey 

Directions

1. Preheat the oven to 175ºC. Greaseproof or line a 13 x 23 cm or 11x 25 cm loaf pan.  

2. Add the dry ingredients in a bowl and mix well.

3. In a separate bowl, add all wet ingredients and whisk together using a hand whisk or wooden spoon. Add to the dry ingredients and whisk until everything is well combined, avoiding overmixing. 
4. Pour the batter into the loaf pan and spread evenly. Bake for 45 minutes or until golden brown. 

5. Remove from the pan and leave to cool completely before slicing.