Easy homemade no-knead seed loaf with rye

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This no-knead seed loaf with rye is a delicious and hearty bread that is ready within an hour and a half. It doesn’t require any rising or kneading like with other bread recipes. Instead, you just need to stir it well with a spatula or wooden spoon and let the dough rest for 20 minutes.

My search for an easy and quick healthy bread recipe

A while back I was searching for an easy homemade bread that would be ready within a shorter amount of time than the regular bread recipes. I made several breads that needed a first and second rise because the instant yeast needed this time to rise the bread properly. Next, I found the recipe for a so-called soda bread, this recipe only used baking soda and buttermilk and was ready in an hour but the dough was very sticky and hard to shape.

Luckily I found this recipe on YouTube for a protein bread, I think it was a recommended video and not even a video I was searching for. I changed the recipe a bit to my liking and this bread was the result of it. I love that the bread only needs a bit of a stir, 20 minutes rest, and then is ready to be baked! This is a huge time saver while I still have healthy bread to serve to my family. In this season of life, with two small boys and a baby on the way, a shortcut like this is a real lifesaver when cooking from scratch!

A no-knead dough?

Yes, you read it correctly. You don’t need to knead this bread over and over again. Instead of shaping a ball of dough like you do with usual bread dough, you’ll make a very, I repeat, very sticky dough. After adding all the ingredients in a large mixing bowl, you’ll stir everything until it becomes a gooey mass. 

Because the dough of this seed bread is very, and I mean very, moist it is impossible to shape and bake it on parchment paper. After stirring the ingredients together, and letting the dough rest for about 20 minutes, pour it into a greased single loaf pan. I use a bread pan with some sort of non-stick coating. Soon I want to try baking this bread in a cast iron loaf pan but haven’t found one yet.

An empty bowl, bread pan with the seed loaf dough and a small bowl with egg scales.

Is this no-knead sunflower and pumpkin seed loaf healthy?

The base of this bread consists of a seed mix of sunflower and pumpkin seeds. This bread is packed with fiber, vitamins, minerals, and trace elements. Therefore, it can be said that this bread is a healthy alternative to your regular rye bread recipe. Also, because this no-knead seed bread contains so many seeds, it is sturdy, and you will eat less than a regular sandwich or rye loaf.

High in protein

This recipe uses yogurt and a lot of eggs, these ingredients make a real protein boost of this no-knead rye bread. These proteins are in addition to those already present in the seed mix.

Supplies

Ingredients

  • 150 g sunflower seeds
  • 150 g pumpkin seeds
  • 100 g flaxseed
  • 200 g rye flour
  • 24 g bran
  • 14 g salt (2 tsp)
  • 300 g yogurt
  • 6 eggs
  • 2 tsp baking powder
  • Butter or coconut oil
Eggs, salt, yogurt and the seedmix on a marble plate.

How to bake

​Preheat your oven to 180 °C (356 °F).

Mix all dry ingredients in a large bowl. Add the eggs and yogurt and stir well until a shaggy mass forms.

Grease the bread pan with butter or coconut oil and pour the dough into the pan. Put some beeswax or plastic wrap on the bread pan, let the dough rise, and rest for about 20 minutes. This will be the first rise of the dough, the dough will not double in size but it will rise a bit.

After 20 minutes, bake the seed bread for about 75 minutes in the preheated oven until the core temperature is 95 °C (203 °F) and the top of the bread is golden brown.

Let the seed bread in the bread pan for 5 minutes. After 5 minutes transfer the bread to a cooling rack and let it cool to room temperature. 

Enjoy your delicious homemade bread!

The baked no-knead seed loaf on a wooden plate.

Tips and tricks!

  • Don’t have any rye flour on hand? This recipe also is delicious with regular white bread flour or oat flour.
  • What if you don’t have any baking powder? You can make your own baking powder by mixing baking soda with an acid like lemon juice, vinegar, buttermilk, or yogurt. Use 1/3 tsp baking soda instead of 1 tsp baking powder. The amount of yogurt is enough to make sure the baking soda will do its job!
  • Mix a few other seeds, like sesame seeds, in the seed mix to change the taste.
  • Change a part of the yogurt with some cream cheese for a slightly creamier taste.
Alle ingrediënten bij elkaar verzameld

No knead seed loaf with rye flour

Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes

This no-knead seed loaf with rye is a delicious and hearty bread that is ready within an hour and a half. It doesn't require any rising or kneading like with other bread recipes. Instead, you just need to stir it well with a spatula or wooden spoon and let the dough rest for 20 minutes.

Ingredients

  • 150 g sunflower seeds
  • 150 g pumpkin seeds
  • 100 g flaxseeds
  • 24 g bran
  • 200 g rye flour
  • 2 tsp bakingpowder
  • 14 g salt
  • 6 eggs
  • 300 g yogurt

Instructions

  1. Mix all dry ingredients in a mixing bowl.
  2. Add the eggs and yogurt.
  3. Stir well until the dough becomes a cohesive mixture.
  4. If you use a bread pan, spoon the dough into it, otherwise shape the dough into a loaf and let it rest on the baking tray for 20 minutes.
  5. Preheat the oven to 180 °C (356 °F).
  6. Bake the bread for about 75 minutes in the preheated oven until the core temperature is 95 °C (203 °F).
Nutrition Information
Yield 15 Serving Size 1
Amount Per Serving Calories 190Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 76mgSodium 1007mgCarbohydrates 20gFiber 5gSugar 2gProtein 9g
A bowl with the dry ingredients, a bowl with yogurt, a jar with salt, and eggs. With a text overlay.

This post contains one or more affiliate links, which means I will get a small commission when you buy a product via the provided link at no cost to you! See my full disclaimer here.

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6 Comments

  1. love that this can be made quickly. That’s my biggest bread-making issue- I always forget to start the process on time!

  2. I’ve been loving experimenting with rye lately, I’ll have to give this one a shot. Thanks for sharing!

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