This hearty no-knead pumpkin-sunflower seed bread gets its crunch and flavor from pumpkin seeds, sunflower seeds, and flax seeds. Healthy and kid-friendly.
*Why toasted seeds are better in this bread
Toasting brings out the nuttiness of seeds. You want to use very fresh seeds for this recipe. It’s ideal if you toast your own seeds. Start with raw, unsalted sunflower and pumpkin seeds, toss them with 1/4 teaspoon mild vegetable oil and 1/8 teaspoon of salt and roast on a rimmed baking sheet at 325°F (160°C), stirring occasionally, until lightly toasted, 7 to 9 minutes. Immediately tip the seeds onto a plate to cool.
No-Knead Pumpkin-Sunflower Seed Bread
- Quick Glance
- Quick Glance
- 30 M
- 5 H
- Serves 12 to 14 | Makes 1 large loaf
- For the bread
- For the cornstarch glaze
In a large bowl, thoroughly stir together the whole-wheat flour, bread flour, flax seeds, salt, and yeast.
In another bowl or measuring cup, thoroughly whisk the honey and oil into the water. Vigorously stir the mixture into the bowl with the flours, scraping down the sides and mixing just until the dough is thoroughly blended.
Brush or spray the top of the dough with oil. Tightly cover the bowl with plastic wrap. (If desired, whether for a more complex flavor or for convenience, refrigerate the dough for 3 to 10 hours.) Let the dough rise at cool room temperature for 12 to 18 hours.
Sprinkle about half the pumpkin and sunflower seeds over the surface of the dough and, working in the bowl and turning the dough as you work, use lightly oiled hands to gently work in the seeds and fold the dough over to fully incorporate them. Continue working in the remaining seeds, repeatedly folding over the dough, until all the seeds are incorporated and fairly evenly distributed throughout. Sprinkle the dough with a little whole-wheat flour. Press and smooth the flour into the dough, shaping it into a ball as you work.
Oil a 3 1/2- to 4-quart Dutch oven or similar round, ovenproof pot. Transfer the ball to the pot. Dusting the dough with more flour as needed to prevent stickiness, tuck the edges under firmly all the way around, forming a smooth, high-domed round loaf about 6 1/2 inches in diameter. Brush off any excess flour and place the dough in the pot.
Brush the dough all over with Cornstarch Glaze (or egg white wash), then immediately sprinkle the surface with the remaining pumpkin and sunflower seeds for garnish. Using well-oiled kitchen shears or a serrated knife, cut a 2 1/2-inch diameter, 1/2-inch-deep circle in the top. Cover the pot with its lid.
For a 2- to 4-hour regular rise, let the dough stand at warm room temperature. For a 1 1/2- to 2 1/2-hour accelerated rise, let the dough stand in a turned-off microwave with 1 cup of boiling-hot water. For an extended 4- to 24-hour rise, refrigerate the dough for 4 to 24 hours, then let stand at room temperature until the dough doubles from its deflated size.
Fifteen minutes before baking time, adjust the oven rack to the lower third position and preheat the oven to 450°F (230°C).
Reduce the heat to 425°F (220°C). Generously brush or spray the loaf with water, cover, and bake on the lower rack for 55 to 60 minutes, or until the loaf is lightly browned. Uncover and continue to bake for 10 to 15 minutes more, until a skewer inserted in the thickest part comes out with just a few particles on the end (or the center registers 208° to 210°F (98° to 99°C) on an instant-read thermometer. Then bake for 5 minutes longer to ensure the center is done.
Cool the loaf in the pot on a wire rack for 10 minutes. Turn it onto the rack and cool thoroughly.
In a small saucepan, whisk together the cornstarch and about half the water until the cornstarch is smooth. Stir in the remaining water and the salt. Bring the mixture to a boil over medium heat, whisking constantly.
Reduce the heat until the mixture simmers gently and continue cooking, whisking occasionally, until it thickens slightly and becomes translucent, about 2 minutes.
Let cool to room temperature before using; the glaze will thicken as it stands. Use immediately, brushing it lightly but evenly over the loaf top using a pastry brush (or dabbing it on with a paper towel).
Sprinkle the reseved pumpkin seeds and sunflower seeds over the glaze, pressing any that fall off back on. Let dry. Originally published June 22, 2009.
How to Store the Bread
This bread tastes good warm but will cut much better when cool. Cool completely before storing. To maintain the crisp crust, store draped with a clean tea towel or in a heavy paper bag. Or to prevent the loaf from drying out, store airtight in a plastic bag or wrapped in foil. The crust will soften, but can be crisped by heating the loaf, uncovered, in a 400°F (200°C) oven for a few minutes. The bread will keep at room temperature for 3 days, and may be frozen, airtight, for up to 2 months.
Recipe Testers' Reviews
Bread making has been a passion of mine since I first started to learn how to bake nearly two decades ago. I’m always fascinated by the chemical reactions that take place when yeast is brought out of its dormant state. It allows the dough to rise lively, even after being pressed, pulled, and punched down.
Once again, I wasn’t disappointed by the active display of elasticity this dough performed, and certainly pleased with the outcome of the bread itself. This hearty pumpkin-sunflower seed bread carries a nutty flavor throughout, which is detected in each crunch and munch you take.
Because of its firm texture and delicious flavor, this bread would make a great sandwich with fresh cold cuts or just tomatoes and cheese. In addition, this loaf is packed with nutrition—essential fats from the seeds and fiber from the flaxseed and wheat flour. If you’re a bread lover as I am, and are in search for some wholesome fuel, this bread is for you.
This no-knead pumpkin-sunflower seed bread was excellent. It looked gorgeous and was hearty and satisfying without tasting, er, healthy.
I’ve made a lot of variations on the no-knead recipe published to such acclaim a few years ago by the New York Times, and this is at or near the top of my list now. It browned beautifully and didn’t develop an overly thick bottom crust as does another no-knead recipe for wheat bread I’ve used.
As with many other no-knead varieties, the rise times seem pretty flexible. I forgot about the bread after I put it in the fridge for the first rise, resulting in about a 14-hour first rise. Undeterred, I pulled it out of the fridge and proceeded as the recipe directed with no ill effects. I will say that the step of “folding” the seeds into the dough is an awful lot like kneading, but since I kind of like kneading, it didn’t bother me a bit.