I made this and it was delicious although I was a bit unsure when it first came out of the oven. I made a number of changes. First, because I am trying to be healthier, I changed the portion of white AP flour to whole wheat flour: I used 2 cups of whole wheat flour and 3/4 cup white AP flour. (Australian flour). I used the same amount of water with a few more drops to incorporate all of the flour. It made a wet and sticky dough. I also used pumpkin, chia and sunflower seeds (in the proportions recommended). I let the dough rise for 19 hours because I confused the 12 hour with an 18 hour recipe! I also scored the dough on top in an x with a couple small slashes to make a circle. I also didn’t have a dutch oven so I used the bottom of a cast iron skillet with parchment paper for the dough and covered it with a round cake tin. I also have a fan forced oven so I reduced the temperature to 210 Celsius and added a cake tin of ice water on the bottom for additional steam. The timings still worked as per recipe. The other thing is that I forgot to add seeds to the top. It came out of the oven beautiful but not very risen but it did have a perfectly crusty/chewy crust all around. When sliced, brushed with EVOO and then grilled in oven, it was delicious. Without the grilling, I would say it was ok. It tasted like a healthy bread, a little dense but not delicious just by itself. Grill it with EVOO and it was amazing.

This was my first time making bread so I’m not sure if this is normal. 1) The bread didn’t seed to rise much in the bowl after 18 hours. 2) It smelled very yeasty before it went into the oven 3) In the oven, it smelled yeasty cooking and it didn’t have that delicious bread smell or even a very strong smell when I took it out.

Regardless, I would definitely recommend this bread and for those trying to be healthier, the whole wheat sub was worth it.

Question: do you think it would be okay to add a bunch of finely chopped fresh rosemary and fresh oregano to the dry ingredients for more flavour? Would there be any benefit of incorporating some EVOO into the dough for extra flavour?

Thank you!

My goodness! What an awesome recipe this is. I’m 70 and have never attempted to make bread before. I was always a little afraid of the whole kneading thing! You’ve not only made this so, so easy, but also so, so delicious! Thank you so much for sharing. I may have just found a new hobby!

This is an amazing recipe. Thank you for developing and sharing. I want to try to bake in a loaf pan at a lower temperature. Any one tried this? Any tips? I want a softer bread and think this might be the answer.

I’m giving this a qualified 5* rating. The bread was easy to make and delicious. However, the seeds sprinkled on the top just fell off. I think next time I will just add all the seeds to the inside of the bread.

This is a great recipe. I make two loaves at a time at least twice a month, then slice it and freeze it.

This bread turned out wonderful. It’s been eaten so fast that I didn’t get the picture taken. I do make changes though as I am now making many of these types of breads. Always use 1 tsp of yeast and dissolve in the lukewarm water, then pour into the dry mixture. I only ever let these breads rise 3-4 hours as it actually turns out better to me. I let it rise in a covered large glass bowl in my oven with just the oven light on. At about 3.5 hours I sprinkle a little flour on parchment paper, stir the risen bread and few good turns with a wooden spoon in the bowl then pour out onto parchment and cover with a clean dish towel. Do not touch it with your hands. Heat your Le cruset or whatever you use in the oven for 35 minutes with the lid on. Bread dough will rise nicely. After heated, remove dish cloth and carefully lift with four corners of now risen bread on parchment into the casserole dish and put lid on and back into oven for 30 minutes. Then take lid off for another 10 minutes to finish baking break. Sometimes I tent a piece of foil overtop because some breads get too brown (almost burnt) on top. Turns out every time!

Finally a really good bread that is so easy to make it feels like I’m cheating. After a loaf comes out of the oven it disappears in no time in our household. Will need to buy flour in larger packages now.

This bread is delicious. I’m new to making bread, but was trying to find a recipe like Whole Foods Seeduction Bread. This nailed it. Thank you so much for all of the tips made things very easy for a novice. One question I did have was could you add dried cranberries to this bread? Thank you for you wonderful recipe I will be making a lot of this bread!

Hi! Just wanted to say that I make this recipe over and over again, it’s my *favorite* no knead recipe out there! I sometimes swap the flours so that there’s more whole wheat and less white, and it still works perfectly. Thank you so so much for such a wonderful gift of a recipe.