Name: No-Knead Whole Wheat Seeded Bread
Ingredients: 2 eggs; 1½ cups warm water; 2 tablespoons olive oil; 2 tablespoons honey; 2 cups whole wheat flour; 1 cup bread flour; ½ cup rolled oats; 2¼ teaspoons instant yeast; 1 teaspoon salt; 2 tablespoons ground flaxseeds; 1 tablespoon chia seeds; ¼ cup sunflower seeds; 2 tablespoons pumpkin seeds; 1 tablespoon sesame seeds; Extra rolled oats and seeds for topping

Ingredients

Scale

2 eggs
1½ cups warm water
2 tablespoons olive oil
2 tablespoons honey
2 cups whole wheat flour
1 cup bread flour
½ cup rolled oats
2¼ teaspoons instant yeast
1 teaspoon salt
2 tablespoons ground flaxseeds
1 tablespoon chia seeds
¼ cup sunflower seeds
2 tablespoons pumpkin seeds
1 tablespoon sesame seeds
Extra rolled oats and seeds for topping

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Instructions

Step 1: Whisk the Wet Ingredients

In a large mixing bowl, whisk together the eggs, warm water, olive oil, and honey until combined. Whisk until the honey dissolves and the mixture looks even.

Step 2: Add the Dry Ingredients

Add the whole wheat flour, bread flour, rolled oats, instant yeast, salt, ground flaxseeds, chia seeds, and sunflower seeds.

Step 3: Stir the Dough

Stir with a sturdy spoon until a thick, sticky dough forms and no dry flour remains. The dough should be moist and slightly shaggy. It will look more like a thick batter than a traditional bread dough, and that is exactly what you want. Whole wheat flour and seeds absorb liquid as the dough rests, so resist the urge to add more flour.

Step 4: First Rise

Cover the bowl and let the dough rise in a warm place for 60 to 90 minutes, or until noticeably expanded. The dough should look puffy and show bubbles on the surface. It may not double in size, since whole grain doughs tend to rise less than white doughs.

Step 5: Transfer to the Pan

Grease a 9 x 5-inch loaf pan and transfer the dough into it. Smooth the top with a wet spatula. Wetting the spatula keeps the sticky dough from clinging.

Step 6: Add the Topping

Sprinkle the top with pumpkin seeds, sesame seeds, extra rolled oats, and sunflower seeds. Press the toppings gently into the surface so they stay in place during baking.

Step 7: Second Rise and Preheat

Cover loosely and let the dough rise for another 20 to 30 minutes while preheating the oven to 375°F (190°C). The dough should rise slightly and look puffy.

Step 8: Bake

Bake for 40 to 50 minutes, until the loaf is deeply golden and cooked through. If the top browns too quickly, cover it loosely with foil. For the most reliable doneness check, the internal temperature should reach about 190°F to 200°F (88°C to 93°C), and the loaf should sound hollow when tapped on the bottom.

Step 9: Cool

Let the bread rest in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. Cooling lets the crumb set and gives you clean slices. Slicing too early can make the bread seem gummy.