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Two slices of no-knead pumpkin-sunflower seed bread on a white plate with the remaining loaf next to it on a separate plate.
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5 / 5 votes

No-Knead Pumpkin-Sunflower Seed Bread

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.
Prep Time30 minutes
Cook Time4 hours 30 minutes
Total Time5 hours
Course: Breakfast
Cuisine: American
Servings: 12 to 14 slices
Calories: 293

Ingredients

For the bread

  • 1 1/2 cups (7.5 ounces) whole-wheat flour, plus more as needed
  • 1 1/2 cups (7.5 ounces) unbleached white bread flour
  • 1/4 cup flax seeds, preferably golden
  • 1 1/4 teaspoons table salt
  • 1 teaspoon instant, fast-rising, or bread machine yeast
  • 3 tablespoons clover honey or other mild honey
  • 1 1/2 tablespoons mild vegetable oil, plus more for coating the dough and pan
  • 1 1/3 cups plus 1 tablespoon ice water, plus more if needed
  • 1/3 cup roasted, salted pumpkin seeds*, plus 2 tablespoons for garnish
  • 1/3 cup roasted, salted sunflower seeds*, plus 2 tablespoons for garnish
  • 1/2 to 1 teaspoon sea salt or other coarse crystal salt, optional
  • Cornstarch glaze or 1 egg white, beaten, or 2 tablespoons liquid egg substitute

For the cornstarch glaze

  • 2 teaspoons cornstarch
  • Scant 2/3 cup cold water, divided
  • A pinch salt
US - Metric

Instructions

For the first rise

  • 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.

    ☞ TESTER TIP: If the ingredients are too dry to mix together, gradually add in just enough more ice water to facilitate mixing, as you want to keep the dough slightly stiff. If the dough seems too wet, stir in just enough additional whole-wheat flour to stiffen it.

  • 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.

For the second rise

  • 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.

Prep the oven and bread

  • Fifteen minutes before baking time, adjust the oven rack to the lower third position and preheat the oven to 450°F (230°C).

Bake the bread

  • 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.

Make the cornstarch glaze

  • 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.

Glaze and top the bread

  • 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.

Notes

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.

Nutrition

Serving: 1slice | Calories: 293kcal | Carbohydrates: 50g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 345mg | Fiber: 6g | Sugar: 5g