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No-Knead Sunflower Wheat Bread
Dense, nutty, and packed with crunchy sunflower seeds, this hearty loaf skips the fuss of traditional baking. You won't need any yeast or kneading here, as baking powder does all the heavy lifting for a fast, reliable rise. A touch of honey perfectly balances the earthy whole wheat and wheat germ. It's sturdy enough to hold up your favorite sandwich fillings, but equally delicious toasted and slathered with butter for a simple morning slice.
Equipment
- Oven
- Loaf Pan
Ingredients
- 2 cups whole wheat flour
- ½ cup wheat germ
- 1 tablespoon baking powder
- 1 teaspoon Celtic salt
- 1 ½ tablespoons poppy seeds
- 1 egg, room temperature
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 1 cup skim milk, room temperature
- 1 cup plus 2 teaspoons raw hulled sunflower seeds, divided
Instructions
- 1Heat the oven to 350 degrees. Coat a loaf pan with olive oil cooking spray.
- 2Whisk the whole wheat flour, wheat germ, baking powder, Celtic salt, and poppy seeds together in a large bowl. Thoroughly mixing the leavening agent now ensures an even rise later.
- 3Lightly beat the egg in a separate medium bowl, then whisk in the extra virgin olive oil, honey, and skim milk.
- 4Pour the wet ingredients into the flour mixture. Stir gently just until the dry ingredients are moistened. Overmixing will develop the gluten and make the bread tough.
- 5Fold in 1 cup of the raw hulled sunflower seeds until they are evenly distributed throughout the batter.
- 6Transfer the batter into the prepared loaf pan. Smooth the surface and scatter the remaining 2 teaspoons of sunflower seeds over the top.
- 7Bake at 350 degrees for 60 to 70 minutes, checking that a wooden pick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Storage: Keep the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Make ahead: Slice the cooled loaf and freeze the slices in a zip-top bag for up to 3 months. Toast straight from the freezer.
- Swap: If you don't have poppy seeds, sesame seeds or flaxseeds work beautifully in their place.