Sunflower and Flax Seeds Whole Wheat Cast Iron Bread
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Sunflower and Flax Seeds Whole Wheat Cast Iron Bread – no kneading required and only a few ingredients turn into a super crusty delicious bread.
Ever since I’ve started making this easy no knead bread, I’ve never looked back and this is pretty much the only bread I ever make. It couldn’t get any easier. This is the 3rd variation I try, I’ve made one with only white flour, one with whole wheat flour and now I’m trying one with half white half whole wheat and I threw in some sunflower seeds and flax seeds. I have to say this is my favorite, simply because of the sunflower and flax seeds. I cannot tell you enough how easy this bread is.
We love this bread, whenever we want fresh bread, this is the bread we go to. I love the crust and it never fails to amaze me how great the crust is on this bread, it’s like a miracle, like magic. Nothing tastes and smells better, at least to me, than homemade fresh bread, straight out of the oven. If you’re patient enough you can wait until it’s cool to cut into it, or if you’re more the impatient kind like my husband, then you probably will just break into it and have at it.
So when I said this bread is easy to make I didn’t lie. The day before you want to eat the bread, all you need to do is mix all the ingredients in a big bowl, and by mixing I mean to roughly just mix them with a wooden spoon until somewhat incorporated. That’s it, you just cover the bowl and leave it until the next day, you need to let it sit for about 12 to 18 hours. Usually I’ll do mine the night before, takes no more than a couple minutes. This is when you also throw in the seeds or whatever else you want to add to the bread, like herbs, cheeses, or dried fruits like cranberries.
The next day all you need to do is shape the dough into a ball, but make sure you flour your hands really well. It doesn’t have to be perfect.
Before you place it in your dutch oven, you need to heat your dutch oven as you’re warming up your oven, this will prevent your bread from sticking to the bottom. Trust me I know, I forgot once to heat up the dutch oven and I had a hard time taking the bread out.
Cover it up with the lid and bake it for 30 minutes, remove the lid and bake for another 15 minutes and you end up with the most gorgeous little bread you’ve ever seen. Even if you’ve never made bread before this is a no fail recipe. Trust me.
Watch the video for the original No Knead Crusty bread:
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
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Sunflower and Flax Seeds Whole Wheat Cast Iron Bread
Prep: 5 mins
Cook: 45 mins
Total: 50 mins
Serves: 10
Sunflower and Flax Seeds Whole Wheat Cast Iron Bread - no kneading required and only a few ingredients turn into a super crusty delicious bread.
Ingredients
- 2 cups whole wheat flour
- 2 cups all-purpose flour
- 2 tsp salt
- 1 tsp active dry yeast
- 2 1/4 cup water
- 1/3 cup sunflower seeds
- 1/3 cup flax seeds
Instructions
- In a big bowl mix flour, salt and yeast together. At this time you can add the sunflower and flax seeds and stir them around a bit. Pour water into the bowl and using a spatula mix it until it's all incorporated. Cover the bowl with plastic wrap and let it sit on your counter for 12 to 18 hours.
- Preheat oven to 450 F degrees. Add your ]cast iron pot to the oven and heat it as well until it's at 450 F degrees.
- Remove pot from oven and remove the lid from it.
- Flour your work surface really well and make sure you flour your hands really well. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Take the ball of dough and drop it into the pot. Cover the pot with the lid and place it back in the oven.
- Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown.
- Remove from the oven and let cool.
Recipe Notes
Prep time does not include time to let the dough rise.
Always check the expiration date on your yeast and make sure it hasn't expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date.
To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.
One thing to remember about your yeast, is that it is a living organism and over time it will lose activity, even if you’ve never opened the jar or package. So if you don’t bake often, buy the smaller yeast packages rather than a big jar of yeast.
Why is my bread chewy: Usually your bread will be chewy when there isn't enough gluten formation or you're using a low-protein flour. Make sure you let your bread dough rest for at least 12 hours to give it enough time for gluten formation.
Why is my bread dense: Usually bread will be too dense when there is too much flour. Keep in mind this dough will be pretty sticky, do not add more flour than specified. Other factors that come into play are humidity and age of flour. Little yeast, long rise, sticky dough are keys to a good, light loaf.
I don't have a Dutch oven, what can I use instead: If you don't have a Dutch Oven, a covered metal pot would work as well, just make sure it can stand up to 450 F heat. A 4 quart Calphalon soup pot with lid would work as well. If your pot doesn't have a lid, you can cover the pot with heavy-duty aluminum foil, just make sure you seal the pot well.
How do I know when my bread is done baking: Tap the bottom! Take the bread out of the Dutch oven, turn it upside down and give the bottom a firm thump with your thumb, or a knock and if it sounds hollow it's done.
Nutrition: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Serving: 112gCalories: 213kcal (11%)Carbohydrates: 39.21g (13%)Protein: 7.57g (15%)Fat: 3.77g (6%)Saturated Fat: 0.374g (2%)Polyunsaturated Fat: 1.568gMonounsaturated Fat: 1.215gTrans Fat: 0.001gSodium: 468mg (20%)Potassium: 195mg (6%)Fiber: 5.1g (21%)Sugar: 0.31gVitamin A: 50IU (1%)Vitamin C: 0.8mg (1%)Calcium: 50mg (5%)Iron: 2.9mg (16%)
Nutrition Facts
Sunflower and Flax Seeds Whole Wheat Cast Iron Bread
Amount Per Serving (112 g)
Calories 213
Calories from Fat 34
% Daily Value*
Fat 3.77g6%
Saturated Fat 0.374g2%
Trans Fat 0.001g
Polyunsaturated Fat 1.568g
Monounsaturated Fat 1.215g
Sodium 468mg20%
Potassium 195mg6%
Carbohydrates 39.21g13%
Fiber 5.1g21%
Sugar 0.31g0%
Protein 7.57g15%
Vitamin A 50IU1%
Vitamin C 0.8mg1%
Calcium 50mg5%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.
What you’ll need:
If you love this bread, try these other no knead cast iron breads:
No Knead Dutch Oven Crusty Bread
No Knead Dutch Oven Whole Wheat Bread
Audrey Brinkley says
I’ve made your crusty white bread three times and it was delicious. I have a few questions about this recipe. Does the water need to be at room temperature. I used sea salt in the white bread recipe and also put some flour in the bottom of the pot as indicated in the white bread recipe ? Since I’m a novice at bread making, I don’t want to mess it up. Thanks
jo says
Yes, usually I just use tap water, that’s just warm to the touch, because there is yeast, a bit of warm water is better than cold water. You can also use parchment paper in your pot, if you’re afraid of the bread sticking, or even cornmeal instead of flour.
Sandra Lee says
I mixed the dough up last night and baked it this morning. Since we turn our heat down to 66 degrees at night, I placed the dough in the oven with just the light on for a little added warmth. The first time in 40 years that I’ve made something with yeast and it turned out well! Not having a dutch oven, I used a Quisinart heavy-duty stainless steel 7 Qt Stock Pot with oven-safe handles and lid. I used 1/2 C of sunflower seeds inside the dough and popyseed on the top of the dough. I’m anxious to try it again with a few variations!
Barbara says
I’m going to make this tonight (bake tomorrow), wondering if I can use 2 loaf pans so it’s more of “sandwich bread”?
Thanks!
Jo Cooks Team says
Yes! Baking time will be different so keep a close eye on the loaves.
Carol says
Best artisan bread
Brenda Taylor says
Hi, can this be baked without the dutch oven?
On a pan with parchment?
Jo Cooks Team says
You can give that a try, but the loaf will spread out and come out much thinner.
Aimee says
This looks so fantastic, just what I was looking for. Can you skip the seeds if wanted? I assume if using other nuts or fuit, you would use equal amounts correct?
Jo Cooks Team says
Yes! You can adjust the amounts called for depending on your preference.
Amy says
I’ve made this recipe a bunch, and it has always turned out great. I typically throw in whatever nuts I have on hand.
Nancy Keely says
This looks amazing! I can’t wait to try it.
Brie says
What size Dutch oven?
jo says
I used a 3.5 quart dutch oven.
Brie says
👍 I used an 8 c ceramic casserole dish with a glass lid and it worked great!
jo says
Glad to hear it!
Robert Rowe says
I really can’t tell you how much I LOVE this bread! I’ve made it several times now, just outstanding flavor and so simple