No-Knead Whole Wheat Seed Bread Recipe

No-Knead 100% Whole Wheat Seed Bread

I have really struggled to come up with a 100% whole wheat no-knead bread recipe that I can feel satisfied with, and from searching the web I am not the only one. A friend of a friend of mine made up a seeded 100% whole wheat no-knead bread that I actually liked, she called it her "No-Knead version of Dave’s Killer Seed Bread". I took her recipe and made a 100% whole wheat no-knead bread that I like, the seeds help the final product greatly. The bread does come out somewhat dense but there is no way to avoid that with whole wheat used in a no-knead method, if anyone has found a recipe of 100% whole wheat no-knead bread that has a light crumb please post it in the comments.

No-Knead 100% Whole Wheat Seed Bread Recipe


  • 3 1/2 cups whole wheat flour (fresh ground is best)
    wondermill grain mill
    WonderMill Grain Mill
  • 1/2 cup raw sunflower seeds
  • 1/2 cup mixed seeds and/or small grains
    (like: pumpkin seeds, sesame seeds, flax, chia seeds, amaranth, millet, and cracked grains; Just pick 2 or 4 or all of them)
  • 1 tablespoon honey
  • 3/4 teaspoon instant yeast
  • 2 teaspoons salt
  • 2 cups water


  1. Combine all the dry ingredients (wheat flour, sunflower seeds, mixed seeds and/or small grains, yeast, salt) in the large bowl (3 quart or larger) and stir with a mixing spoon for about 30 seconds or more.
  2. Combine water and honey in a separate bowl and stir till honey is dissolved into the water.
  3. Add water honey mix to the dry ingredients bowl and stir for about 3 minutes, make sure all flour is incorporated into the dough (it won’t look that good but that doesn’t matter).
  4. Cover the top of the bowl loosely with plastic wrap.
  5. Let sit on counter top for about 12 to 18 hours (I usually do this for about 13 hours), the dough will have small bubble holes on the top.
  6. Generously sprinkle flour the top of your clean counter top or a cutting board (I do use white flour for this part because it works better but you can use whole wheat if you want).
  7. Slowly pour the dough from the bowl on to the floured surface, using the silicone spatula to help it peal off the sides of the bowl.
  8. Sprinkle a little flour on top of the dough and rub your hands together with flour.
  9. With you hands, gently stretch the dough out to a rectangle shape.
  10. No-Knead 100% Whole Wheat Seed dough in bread panFold the left side half way over and then fold the right side over it.
  11. Place the dough into a lightly greased bread pan (seem side down).
  12. Let dough rise till it is a bit above the top of the bread pan (almost double in size or 1.5 to 2 hours).
  13. Pre-heat the oven to 350 degrees.
  14. Place bread in the oven for 40 minutes to 45 minutes.
  15. Remove from oven and let it cool on a cooling rack or your counter top.

No-Knead 100% Whole Wheat Seed Bread Sliced

This 100% whole wheat seed bread is so very filling and a big change from the regular bread we eat so often.

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14 Responses to No-Knead Whole Wheat Seed Bread Recipe

  1. Heidi Lee says:

    I have switched up a recipe for whole wheat bread that is unreal for whole wheat bread, let alone no knead bread. I wish I had known this 10 years ago! I whip it up in 15 min, let rise in the fridge for 2 – 8 hrs, throw into 4 pans to rise again till double and bake at 335 for 30 min.

    Start with
    4 C whole wheat flour (11-12 C Flour total in recipe)
    2 T Lecithin
    2 T Yeast
    2 T salt
    4 T gluten flour
    2/3 C Sugar
    Stir then add
    5 C Very warm water
    2/3 C oil
    2 eggs

    Stir for 1 min
    Then add remaining 7-8 C flour 2 C at a time, stirring to mix.
    Follow above directions. This is now fail proof for me. If I want light fluffy bread, I just let it rise in my warming drawer for longer while in pans.

    Hope it’s what you’re looking for.

    • admin says:

      Awesome, I will try this one soon. I will have to buy some lecithin, I have never used lecithin before. I had to look it up to see what it was.

      I found this on Bread Machine Digest about Lecithin:
      “Helps keep bread fresher longer & works with the gluten
      to make a lighter bread. It also helps make the bread moister
      and acts as a mild preservative. Made from soy or egg yolks.
      Comes in liquid or granular form.”

      Thanks for sharing this recipe.

      • admin says:

        Gave Heidi’s recipe a try. I was quite surprised with the result, it was a much lighter crumb like regular whole wheat bread. I used dough enhancer instead of Lecithin, I’m guessing their function is similar. I had to bake mine for 38 minutes but all ovens are different. I will have to try this recipe a few more times to perfect it, my fist try was good but I think it could have been better. Thanks for this recipe.

    • Lucie says:

      I would like to try this recipe. Can you clarify your measures. Do you mean table spoon or tea spoon when you write T next to ingredients?

      Also, do you know what the eggs do for the bread. Does it make a softer bread?

  2. alexandra says:

    I make a 100% whole grain no knead loaf that is very artisanal, healthy, and is our daily bread. 1/4 cup of rye flour, 2 3/4 cups of white whole wheat flour, 1 1/2 tsp salt, 1/4 tsp yeast, 2 handfuls of raisins, 1-2 handfuls of walnuts, 1 1/2 (+)cups water;
    I stir, let sit 18-26 hours, put baking dishes in oven to preheat; when oven is hot, I just push dough in(no second rise), cover, bake 30 minutes (425), then uncover and bake 15 minutes.
    It is really good; everyone likes it; I like it because it is whole grain, and similar to the $5 loaves of raisin walnut bread at the bakery.
    Not saying it is a light crumb, but it is delicious, and no white flour.

    • admin says:

      No second rise, I have never tried that before. I will have to try that and see what happens.

      Thanks for the recipe post.

  3. Gloria says:

    Glad I found your site…can’t wait to try some of these recipes!

  4. Suzie says:

    I do want to start this bread tonight and bake it in the morning. I do wish the Nutrition Facts were available. Does anyone know the facts?
    Thanks for the posting and photos.

  5. Brian says:

    I have been experimenting with 100% Whole Wheat Recipes and really like the sound of the below recipe and am wondering if granola would work to counter the taste of all the whole wheat flour. I have made a granola bread no knead bread that my kids love for french toast.

    (1/4 cup of rye flour, 2 3/4 cups of white whole wheat flour, 1 1/2 tsp salt, 1/4 tsp yeast, 2 handfuls of raisins, 1-2 handfuls of walnuts, 1 1/2 (+)cups water)

    • grannie9annie says:

      You refer to a granola bread but your ingredients do not list any granola. Was something left out or did I misunderstand?

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  7. Rachel Williams says:

    I tried Heidi’s recipe and it looked beautiful until I put it in the oven and then it fell! I’ve never had that happen before and I’ve baked a lot of bread. Is that 335 temp a typo?

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