No-Knead Seed Bread (Bowl-Baked)

🌾🍞 No-Knead Seed Bread (Bowl-Baked) – Mediterranean Style

A rustic, crunchy-crusted bread packed with seeds and baked right in a bowl for a beautiful round loaf. This Mediterranean-inspired no-knead seed bread is hearty, nourishing, and incredibly easy—no kneading, no special equipment, just time and simple ingredients.

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🌿 Description

This No-Knead Seed Bread has a crisp golden crust and a soft, chewy interior studded with wholesome seeds. Olive oil adds Mediterranean richness, while a long, slow rise develops deep flavor without effort. Baking it in a bowl (or Dutch oven) traps steam, creating that artisan-style crust at home.

Perfect for breakfast with olive oil, alongside soups and salads, or toasted with hummus and feta.

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📝 Ingredients (1 round loaf)

• 3 cups all-purpose flour (or 2½ cups AP + ½ cup whole wheat)

• 1 tsp salt

• 1 tsp sugar or honey

• 1 tsp instant or active dry yeast

• ½ cup mixed seeds (sunflower, pumpkin, sesame, flax)

• 1½ cups warm water (about 105–110°F / 40–43°C)

• 1 tbsp extra-virgin olive oil

• Extra seeds for topping (optional)

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👩‍🍳 Instructions

1. Mix the dough
   In a large bowl, combine flour, salt, sugar, yeast, and seeds. Add warm water and olive oil. Stir with a spoon until a shaggy, sticky dough forms.

2. First rise (no knead!)
   Cover the bowl with plastic wrap or a towel. Let rise at room temperature for 12–18 hours, until doubled and bubbly on the surface.

3. Shape
   Lightly flour your hands and gently fold the dough over itself a few times. Shape into a rough ball.

4. Second rest
   Place dough on parchment paper, sprinkle with extra seeds if desired, and cover. Rest 30–45 minutes.

5. Preheat & bowl-bake
   Preheat oven to 450°F (230°C). Place an oven-safe bowl (ceramic, cast iron, or glass) inside to heat for 20 minutes.

6. Bake
   Carefully remove hot bowl, lift dough with parchment, and place inside. Cover and bake 30 minutes.
   Uncover and bake 10–15 minutes more until deep golden brown.

7. Cool
   Remove bread and cool on a rack for at least 30 minutes before slicing.

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🍽 Serving Ideas

• Dip in olive oil + za’atar

• Toast with labneh, honey & seeds

• Serve with Mediterranean soups, stews, or salads

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❓ Q & A

Q: Can I use only whole wheat flour?
A: Yes, but replace only up to 1 cup with whole wheat for a lighter texture, or add 1–2 tbsp extra water.

Q: What bowl is safe for baking?
A: Use a ceramic, cast-iron, or heat-safe glass bowl. Avoid thin metal or plastic.

Q: Can I skip the long rise?
A: The long rise develops flavor and texture. A shorter 3–4 hour rise works, but the bread will be less complex.

Q: How do I store this bread?
A: Wrap in a clean towel at room temperature for 2 days, or slice and freeze for up to 2 months.

Q: Can I add herbs or olives?
A: Absolutely! Rosemary, thyme, or chopped olives fit perfectly with the Mediterranean flavor.