Whole Wheat No Knead Bread with Seeds

This whole wheat no knead bread combines whole wheat and all-purpose flour with rolled oats, mixed seeds, and a touch of honey. It's a hearty same-day loaf with a soft interior, a crisp crust, and no kneading required.

Whole Wheat No Knead Bread

There are very few things I enjoy more than a loaf of freshly baked bread. Add a little butter or homemade jam while it's still warm, and I'm very happy. 😀

This whole wheat no knead bread is one of those loaves we make when we want something a little heartier. It has a mix of whole wheat and all-purpose flour, with oats, seeds, and a little honey. The Dutch oven gives it a crisp crust while the inside stays soft and full of texture.

Don't worry if the dough looks a little messy when you first mix it. It should be soft, shaggy, sticky, and slightly loose, not smooth and firm.

We love serving it with soup, toasted for breakfast, or spread with butter and marmalade. The little jar in the photos was made by our elderly neighbor, who even designed her own orange-tree label in the old-school Paint program. ☺️ Her marmalade was super delicious and tasted like it had a little fresh ginger in it too.

If you're looking for a lighter, classic white loaf, try our Easy No Knead Bread instead.

Scroll down for step-by-step instructions, chef's tips, dough consistency cues, serving ideas, and storage tips.

Jump to:

• Whole Wheat No Knead Bread
• Recipe at a Glance
• Ingredients You'll Need
• How to Make Whole Wheat No Knead Bread
• Flavor Variations and Add-Ins
• What to Serve With Whole Wheat No Knead Bread
• Storage Instructions
• FAQ's
• More Homemade Bread Recipes
• Whole Wheat No Knead Bread with Seeds

Recipe at a Glance

• Total time: About 4 hours 30 minutes-6 hours, including rising and cooling
• Makes: 1 loaf / 10-12 slices
• First rise: 2-3 hours
• Second rise: 45-60 minutes
• Main ingredients: Whole wheat bread flour, all-purpose flour, oats, mixed seeds, yeast, and honey
• Dietary information: Vegetarian, egg-free, and dairy-free
• Perfect for: Soups, toast, sandwiches, dips, cheese boards, and breakfast
• Cooking method: Dutch oven
• Fermentation: Same-day, with an optional make-ahead refrigerated rise

Ingredients You'll Need

This seeded whole wheat bread uses simple pantry ingredients:

• All-purpose flour - Adds structure and helps keep the loaf from becoming too dense.
• Whole wheat bread flour - Adds hearty texture and nutty flavor.
• Fine sea salt - Adds flavor and helps balance the dough.
• Instant yeast - Gives the loaf its rise and can be mixed straight into the flour, so there's no need to activate it first. 
• Mixed seeds - Use any combination of pumpkin, sunflower, sesame, flax, or poppy seeds.
• Old-fashioned rolled oats - Add texture to the dough and can also be sprinkled over the top.
• Honey - Adds sweetness and gives the yeast sugar to feed on. 
• Lukewarm water - Hydrates the flour and brings the dough together.

See the recipe card for quantities.

How to Make Whole Wheat No Knead Bread

No traditional kneading is required for this bread. Most of the work happens while the dough rests and rises.

Mix the dry ingredients

In a large mixing bowl, stir together the all-purpose flour, whole wheat bread flour, salt, instant yeast, mixed seeds, and rolled oats.

Make the dough

Stir the honey into the lukewarm water, then pour it over the dry ingredients. Mix with a wooden spoon, dough whisk, or clean hand until everything comes together into a rough, sticky dough.

The dough should look shaggy, soft, and slightly loose, with no dry patches of flour left in the bowl.

Chef's Tip: If the dough feels very dry after mixing, add 1 tablespoon of water at a time. If it feels soupy, add 1 tablespoon of flour at a time. Try not to add too much flour, or the bread will bake up dense.

First Rise (2-3 hours)

Cover the bowl with plastic wrap, or a clean damp tea towel. Leave it in a warm place for 2-3 hours, or until roughly doubled in size.

Shape the loaf

Gently transfer the dough from the bowl to a lightly floured flat surface.

Sprinkle a bit of flour on top of the dough and shape it into a round loaf. Fold the dough under itself until it forms a ball. Pinch together the seams of dough underneath.

Place the loaf seam-side down on a large baking sheet lined with parchment paper generously dusted with flour. (The parchment paper should be big enough to pick the bread up and lower into the hot Dutch oven when ready to bake.)

Chef's Tip: Be gentle here. You want to shape the dough without knocking out all the air bubbles.

Lightly brush or dab the top of the dough with a little water, then sprinkle with extra mixed seeds and oats.

Second Rise (45-60 minutes)

Cover the shaped loaf loosely with a clean tea towel. Let it rise for 45-60 minutes while the oven heats up.

Preheat the Oven and Dutch Oven

While the bread is rising, preheat the oven to 450˚F (230˚C).

Place a large Dutch oven (12 inch / 30cm diameter) in the oven for 25 - 30 minutes. (The pot and lid both have to be very hot.)

Chef's Tip: A hot Dutch oven traps steam around the dough, helping the bread rise quickly and form that crisp, bakery-style crust

Score and bake the bread

Use a sharp knife or bread lame to score a cross or slash into the top of the loaf, about 1 cm (½ inch) deep.

Carefully remove the hot Dutch oven from the oven and place it on a heat-safe surface.

Lift the dough using the parchment paper and lower it into the hot pot.

Cover with the lid and bake for 30 minutes. Remove the lid and bake for another 15-20 minutes, until the bread is golden and crisp.

The loaf is done when it sounds hollow when tapped underneath.

Alternatively, you can also bake this bread on a preheated pizza stone or baking sheet.

If you use this baking method, fill a roasting tray with 2 inches (5cm) of hot water and place it on the bottom rack of the oven before baking the bread. This will create the steam you need to create a lovely crispy crust.

Cool before slicing

Carefully lift the bread out of the Dutch oven and place it on a wire rack. Cool for at least 45 minutes before slicing.

Chef's Tip: It is tempting to cut into warm bread straight away, but whole wheat and seeded loaves need time to set. Slicing too early can make the centre gummy.

Flavor Variations and Add-Ins

• Herbs - Add chopped rosemary or thyme for a savory loaf that's lovely with soups and cheese.
• Nuts - Add chopped walnuts or pecans for extra crunch and a slightly richer flavor.
• Dried fruit - Try chopped dried cranberries, apricots, or raisins for a sweeter loaf.
• Cheese - Fold in a little grated Parmesan or sharp cheddar for a savory version.
• Seed mix - Change the combination of pumpkin, sunflower, sesame, flax, or poppy seeds depending on what you have

What to Serve With Whole Wheat No Knead Bread

This is the kind of bread that belongs next to a bowl of soup, but there are plenty of other ways to serve it too.

• With soup - Try it with our Roasted Butternut Squash Soup, Veggie Lentil Soup, or Italian Bean Soup with Bacon.
• With dips and spreads - Serve alongside Hummus, Herby Whipped Ricotta, or our Olive Oil Bread Dip.
• On a cheese board - Serve with cheeses, olives, dips, and seasonal fruit. See our Easy Charcuterie Board Guide for ideas.
• For breakfast - Toast and serve with butter, marmalade, mixed berry jam, honey, avocado, or eggs.
• For lunch - Use thick slices for sandwiches or open-faced toast.

Storage Instructions

Room temperature: Once completely cooled, wrap the bread in foil and store at room temperature for up to 3 days.

Freezer: Freeze sliced bread in a freezer-safe bag for up to 3 months. Freezing slices makes it easy to take out only what you need. If freezing the bread whole, cool it completely before wrapping well to protect it from freezer burn.

To refresh: Sprinkle the bread lightly with water and warm in a 180°C (350°F) oven for 8-10 minutes. For individual frozen slices, the toaster works beautifully.

FAQ's

More Homemade Bread Recipes

If you enjoy baking bread at home, try our:

• Easy No Knead Bread
• No Knead Focaccia Bread
• Moroccan Bread - Khobz
• Soft and Fluffy Turkish Flatbread

This whole wheat no-knead bread is the kind of loaf we love having on the table, with soup, a little butter, or something good to spread on top. It's simple, hearty, and easy enough to make whenever the mood for fresh bread hits. 

Give the recipe a try and let us know what you served it with. And don't forget to Pin it for later!

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.