Easy No-Knead Multi-Seed Bread

Pour the batter into the loaf pan and spread evenly. Sprinkle the topping seeds evenly on top. Bake on a lower ⅔ rack for 45 minutes or until golden brown and a toothpick inserted in the center comes out clean. Remove from the pan and leave to cool completely on a rack before slicing. Enjoy this delicious and this easy no-knead multi-seed bread!

Notes
If you don’t want to use all-purpose flour, do as our reader Carolyn (and others) did. Use 1 ¼ cups of whole wheat flour instead of all-purpose flour, and ¾ cup of oats flour instead of whole wheat flour.
Use the spoon and level method (for cup measurement) to avoid using excessive flour.

Use a portable oven thermometer (like this one) for a more precise temperature reading (we use it every time we bake).
Slice this multi-seed bread thick(er). This is an easy no-knead bread that doesn’t have the same chewiness and structure as kneaded yeast bread.

Nutrition
Calories: 313.9kcal | Carbohydrates: 32.2g | Protein: 9.3g | Fat: 17.8g | Saturated Fat: 2.6g | Cholesterol: 22.1mg | Sodium: 260.3mg | Potassium: 238.8mg | Fiber: 3.2g | Sugar: 9.3g | Calcium: 119.3mg | Iron: 2.9mg