Can I freeze this bread?

You sure can! It freezes really well. Cut the bread into slices and pop them into zip-lock bags before putting them in the freezer. Then you can easily defrost the slices whenever you want them in the toaster.

What other seeds could I use?

You can really use any seeds you like here. Flaxseeds, nigella seeds, and hemp seeds would all be great - just stay away from chia seeds as they absorb water and won’t work in this bread.

Can I make the dough in advance?

You can if you like - just mix the dough, then pop it in the fridge until you’re ready to use it.

No Knead Vogel's Style Seed Bread

Name: No Knead Vogel's Style Seed Bread
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Cuisine: new zealand
Ingredients: 160g white bread flour; 160g wholemeal flour; 60g sunflower seeds; 60g + 1 tablespoon pumpkin seeds; 2 teaspoons salt; 2.5 teaspoons instant yeast; 410g lukewarm water; 1 tablespoon sesame seeds; 900g (2lb) capacity loaf tin (approximately 21cm long, 11cm wide and 7cm high); Baking paper

Description

This super easy, fast Vogel’s-style seeded bread recipe is one you HAVE to try. It takes less than 5 minutes to prep and you’ll be tucking into the best toast of your life in only an hour. No kneading, no waiting for it to rise. It couldn’t be easier.

Remember, if you’re looking for US measurements, use the ‘Units’ section below and click on ‘US’.

Ingredients

Units Scale

160g white bread flour
160g wholemeal flour
60g sunflower seeds
60g + 1 tablespoon pumpkin seeds
2 teaspoons salt
2.5 teaspoons instant yeast
410g lukewarm water
1 tablespoon sesame seeds

Essential equipment –

900g (2lb) capacity loaf tin (approximately 21cm long, 11cm wide and 7cm high)
Baking paper

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Instructions

Line your loaf tin. Turn your oven to 120C/250F fan and line your loaf tin with baking paper. I find the easiest and neatest way to line your tin is to cut two strips of baking paper to line the sides and the base, with a decent overhang on each side. This will make it easier to get the bread out of the tin after baking.
Mix the dough. Add the 160g white bread flour, 160g wholemeal flour, 60g sunflower seeds, 60g pumpkin seeds, 2 teaspoons salt, 2.5 teaspoons instant yeast and 410g of lukewarm water into a large mixing bowl. Mix with a large spoon until a very sloppy, wet dough starts to form. Make sure there are no rogue patches of flour remaining.
Pour the dough into the lined loaf tin. It should only come two-thirds of the way up the tin to allow room for it to rise in the oven. If it’s too full, it may overflow and cause a big mess, so make sure your tin is the right size. Scatter over the remaining 1 tablespoon of pumpkin seeds, along with 1 tablespoon of sesame seeds. With a knife, make three slashes along the top of the dough to help it rise evenly.
Bake the bread. Pop in the oven and bake for 20 minutes, then turn the temperature up to 220C/430F fan and bake for another 40 minutes. After this time, the bread should look golden brown and be crispy on the outside. It should also look like it’s starting to pull away from the sides of the tin.
Let the bread cool. Remove from the oven and take the bread out of the tin (use the overhanging baking paper to help you with this, it should just slide out). Peel the baking paper off the bread and place on a wire rack to cool. Slice and enjoy!

Notes

INGREDIENT NOTES: If you’re using active yeast, you’ll need to dissolve the yeast in the lukewarm water and wait for 10 minutes before adding it to the mixing bowl. If you don’t, your bread won’t rise properly and you’ll have weird little yeast granules throughout the bread.

SUBSTITUTIONS: Play around with the seeds here – you could use linseeds, flaxseeds, hemp seeds, nigella seeds or more sesame seeds. You could also use finely chopped cashews, almonds or hazelnuts. Use just white bread flour rather than half wholemeal, or add in a different grain, like spelt or rye flour.

STORAGE INSTRUCTIONS: The bread will stay fresh at room temperature for 3 days, and freezes well. Slice the bread and put it in zip lock bags to freeze, then defrost slices straight in the toaster.

Prep Time: 5
Cook Time: 60
Category: breads
Method: oven
Cuisine: new zealand

Nutrition

Serving Size: 2 slices

Keywords: no knead bread, seed bread, easy bread, sandwich bread