No Knead Vogel's Style Seed Bread

Vogel's style bread on a marble and wooden board, with 2 slices taken out of it.

5 from 5 votes

No Knead Vogel's Style Seed Bread

This super easy, fast Vogel's-style seeded bread recipe is one you HAVE to try. It takes less than FIVE 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.

Prep Time5

Cook Time1

Total Time1 5

Course: baking

Cuisine: new zealand

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

Servings: large loaf

Calories: 175kcal

Author: Kate Phillips

Equipment

900g or 2lb capacity loaf pan (approximately 21cm long, 11cm wide and 7cm high)

Ingredients

160 g white bread flour
160 g wholemeal flour
60 g sunflower seeds
60 g + 1 tablespoon pumpkin seeds
2 teaspoons salt
2 ½ teaspoons instant yeast
410 g lukewarm water
1 tablespoon sesame seeds

Instructions

Line your loaf pan.
Turn your oven to 150°C fan bake (300°F) and line your loaf pan with parchment paper. I find the easiest and neatest way to line your pan is to cut two strips of parchment 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 pan after baking.
Mix the dough.
Add 160g white bread flour, 160g wholemeal flour, 60g sunflower seeds, 60g pumpkin seeds, 2 teaspoons salt, 2 ½ teaspoons instant yeast, and 410g of lukewarm water to a large mixing bowl.
Mix with a large spoon until a very sloppy, wet dough forms. Make sure there are no rogue patches of flour remaining.

It is a sloppy dough - this is correct - I know it will seem weird, but it works. Trust the process.

Pour the dough into the lined loaf pan.
It should only come two-thirds of the way up the pan to allow room to rise in the oven. If it’s too full, it may overflow and cause a big mess, so make sure your pan is the right size.
Scatter the remaining tablespoon of pumpkin seeds, along with 1 tablespoon of sesame seeds, on top of the dough. With a knife, make three slashes along the top of the dough to help it rise evenly in the oven.
Bake the bread.
Pop in the oven and bake for 20 minutes, then turn the temperature up to 230°C (450°F) and bake for another 40 to 45 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 pan.
Let the bread cool.
Remove from the oven and take the bread out of the tin (use the overhanging parchment paper to help you with this; it should easily slide out). Peel the paper off the bread and place it on a wire rack to cool slightly before slicing and enjoying.

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 at least 3 days, and freezes well. Slice the bread and put it in zip-lock bags to freeze, then defrost slices straight in the toaster.

Nutrition