No Knead Multi-Seed Potato Bread Recipe
Introduction
This No Knead Multi-Seed Potato Bread is a wholesome and hearty loaf that combines the earthiness of potatoes with the nutty crunch of mixed seeds. Its easy preparation makes it perfect for home bakers looking for a flavorful, rustic bread without the fuss of kneading.
Ingredients
- 3 potatoes
- 1 tablespoon olive oil (for mashing)
- 1 1/4 cups mashed potato
- 1 egg
- 1/3 cup olive oil
- 1 1/4 cups milk
- 3 tablespoons sesame seeds
- 3 tablespoons sunflower seeds
- 3 tablespoons pepitas
- 3 tablespoons flaxseeds
- 3 1/2 cups whole wheat flour
- 1/2 cup corn flour
- 1 3/4 tablespoons baking powder
- 1 teaspoon salt
Instructions
- Step 1: Preheat your oven to 350°F (180°C) and lightly grease a baking sheet with olive oil.
- Step 2: Boil the potatoes until very soft. Drain well, then mash with 1 tablespoon olive oil until smooth.
- Step 3: In a large mixing bowl, combine the mashed potato and 1 1/4 cups of the mashed potato measurement, then stir in the egg, 1/3 cup olive oil, and milk until well mixed.
- Step 4: In a separate bowl, mix together the sesame seeds, sunflower seeds, pepitas, flaxseeds, whole wheat flour, corn flour, baking powder, and salt.
- Step 5: Add the dry ingredients to the wet ingredients and stir until a soft dough forms. It will be slightly sticky but should hold together.
- Step 6: Place the dough on the greased baking sheet and gently shape into a 9×8-inch oval. Score a large “X” on the top with a sharp knife.
- Step 7: Bake for about 45 minutes, until the bread is golden brown and sounds hollow when tapped.
- Step 8: Remove from the oven and let it rest on the baking sheet for 5 minutes.
- Step 9: Transfer to a cooling rack and allow the bread to cool completely for about 1 hour before slicing.
Tips & Variations
- Use warm milk to help the ingredients combine more easily and give a softer crumb.
- Feel free to swap some of the seeds with chopped nuts for extra texture.
- For a lighter loaf, you can replace half the whole wheat flour with bread flour.
- If you prefer a crispier crust, bake the bread on a preheated baking stone or tray.
Storage
Store the bread in an airtight container or wrapped in a clean tea towel at room temperature for up to 3 days. For longer storage, slice and freeze the bread, then toast or warm slices directly from frozen as needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular all-purpose flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour, but the texture and flavor will be lighter. Whole wheat adds a nuttier taste and more fiber.
Do I need to knead this dough?
No kneading is required for this recipe. The combination of baking powder and the wet ingredients creates a soft dough without the need for kneading or yeast.
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No Knead Multi-Seed Potato Bread Recipe
- Total Time: 1 hour 5 minutes (excluding cooling time)
- Yield: 1 loaf (about 12 slices) 1x
- Diet: Vegetarian
Description
This No Knead Multi-Seed Potato Bread is a wholesome, hearty loaf combining the natural sweetness of potatoes with a variety of nutritious seeds and whole wheat flour. Its soft, moist texture and nutty flavor make it perfect for sandwiches or enjoying plain with butter. Easy to make with no kneading involved, this bread is a simple yet satisfying homemade treat baked to a golden crust.
Ingredients
Wet Ingredients
- 3 medium Potatoes (for mashing)
- 1 tablespoon Olive Oil (for mashing potatoes)
- 1 1/4 cup mashed Potato (from boiled potatoes)
- 1 Egg
- 1/3 cup Olive Oil
- 1 1/4 cup Milk
Dry Ingredients
- 3 tablespoons Sesame Seeds
- 3 tablespoons Sunflower Seeds
- 3 tablespoons Pepitas (pumpkin seeds)
- 3 tablespoons Flaxseeds
- 3 1/2 cups Whole Wheat Flour
- 1/2 cup Corn Flour
- 1 3/4 tablespoons Baking Powder
- 1 teaspoon Salt
Instructions
- Preheat oven: Set the oven temperature to 350°F (180°C) and prepare a baking sheet by lightly greasing it with olive oil.
- Prepare mashed potatoes: Boil the 3 medium potatoes until very soft, drain completely, then mash thoroughly with 1 tablespoon of olive oil until smooth and creamy.
- Mix wet ingredients: In a large mixing bowl, combine the mashed potatoes with 1 1/4 cups of potato (likely referring to additional mashed or grated potato), then add 1 egg, 1/3 cup olive oil, and 1 1/4 cups milk. Stir well until fully combined.
- Combine dry ingredients: In a separate bowl, mix together the sesame seeds, sunflower seeds, pepitas, flaxseeds, whole wheat flour, corn flour, baking powder, and salt.
- Form dough: Add the dry ingredients into the wet mixture and stir until a soft, slightly sticky dough forms. It should hold together well enough to shape gently.
- Shape loaf: Transfer the dough to the prepared baking sheet and gently press it into a 9×8-inch oval shape. Score the top with a large “X” using a sharp knife to help the bread expand evenly while baking.
- Bake: Place the loaf in the preheated oven and bake for about 45 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
- Cool bread: Remove the bread from the oven and allow it to sit on the baking sheet for 5 minutes to settle.
- Final cooling: Transfer the bread to a wire rack and let it cool completely, approximately 1 hour, before slicing to ensure clean cuts and optimal texture.
Notes
- Ensure potatoes are very soft for the smoothest mash and best texture in the bread.
- Do not overmix once the flour is added to avoid tough bread.
- Allowing the bread to cool fully before slicing helps maintain structure and prevents crumbling.
- You can customize the seed mix based on preference or availability.
- This bread freezes well when wrapped tightly; slice before freezing for convenience.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Western
Keywords: no knead bread, multi-seed bread, potato bread, whole wheat bread, homemade bread, healthy bread, seed bread
