RECIPE No Knead Seed Bread

This recipe doesn’t require any kneading or rising time so you can’t use the excuse that home-made bread is too much effort!
Prep Time 5 minutes
Cook Time 1 hour
Course Breakfast, Lunch
Servings 2 loaves
Calories 143 kcal
Diabetic, Kid Friendly


  • 1 tablespoon golden syrup or honey
  • 2 cups boiling water
  • 2 cups milk
  • 1 tablespoon dry granulated yeast
  • 450 g high-grade flour
  • 450 g wholemeal flour
  • 2 teaspoons salt
  • 3 tablespoons wheatgerm
  • ½ cup sunflower seeds
  • ½ cup pumpkin seeds
  • pumpkin and sunflower seeds to garnish


  • Mix golden syrup or honey, water and milk together. Sprinkle yeast over and stand for 5 minutes until frothy.
  • Combine dry ingredients and make a well in the centre. Pour in the yeast mixture, and mix together well. The mixture will have a sticky consistency.
  • Divide dough into two well-oiled loaf tins and sprinkle some more pumpkin and sunflower seeds over top.
  • Put loaf tins into a cold oven, and turn temperature to 50 degC/120 Fahrenheit. Leave for half an hour – this is when the bread begins rising. Then increase temperature to 200 degC/390 Fahrenheit and bake for approximately half an hour, until top is golden brown, and the loaves sound hollow when tapped.
  • Turn out onto a wire rack to cool.


The bread will keep fresh for three or four days. It can also be pre-sliced (use a sharp serrated knife to cut into 14 slices per loaf) and frozen in a plastic bag to be used as needed.
It’s a simple case of mixing everything together, placing it in the oven and coming back to the uplifting aroma of freshly baked bread. Once you make this and discover how easy, quick and cheap it is, you’ll be making it all the time! The seeds provide great extra nutrition here, giving you healthy fats, B vitamins and minerals such as zinc and copper. This recipe makes two loaves, so slice one up and pop it in the freezer.