This easy protein bread is made with a high-protein seed mix, whole wheat flour, white flour, and is based on the Jim Lahey no-knead method. While this sourdough has long been my go-to bread recipe, I have been finding my days too busy to dive into the labour intensive process. Maybe you're the same?

Overnight bread is a great alternate for those who don't have the time or patience to make sourdough (or those feeling a little too scared to try). Although this is a yeasted recipe, it has a similar texture and taste to a classic sourdough, but with way less work!

My version of no-knead bread is a high protein, high fibre option that utilizes a mix of chia, buckwheat, and hemp seeds in the bread, along with half whole wheat flour. This makes for a flavourful, interesting loaf that will keep you full for longer.

For some more vegan bread recipes, try my sprouted bread (manna bread), dairy-free bread, or gluten-free millet sourdough.

Sliced loaf of round bread topped with seeds, top-down view.
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With a homemade seed mix (the recipe was originally shared using a cereal mix, but it's only available here in B.C.), basic flours, and yeast, it's a simple recipe using easy-to-find ingredients.

Protein bread ingredients with labels.

Ingredient Notes and Substitutions

  • Sunflower seeds: if you don't have sunflower seeds to top the loaf, try sesame or pumpkin seeds instead.
  • Whole wheat flour: spelt flour can replace the whole wheat, but shouldn't be substituted for the white flour.
  • Add-ins: spices like cinnamon and dried fruit can be added for a sweeter bread.

Step by Step

Protein bread steps 1 to 4, mixing and shaping.

Step 1: soak the seed blend, then mix the water and dry ingredients in a large bowl. Cover and let it rise overnight, but about 12 hours.

Step 2: turn the dough out onto a lightly floured surface.

Step 3: carefully shape the dough into a round loaf, being careful not to over-work it.

Step 4: transfer the loaf to parchment paper and top with extra seeds and set aside to rest while the oven preheats.

Baking seed bread, steps 5 and 6, before and after baking.

Step 5: carefully place the loaf into the preheated dutch oven.

Step 6: bake for 30 minutes, covered, and an additional 15 minutes uncovered.

Top Tips

  • Think about timing: because this protein bread rests for 12 hours, it is best to make just before you head to bed, but alternatively, it can be mixed upon waking and baked just before bed.
  • Work gently: since this recipe uses so little yeast, try not to handle it too much when you shape it as that will affect the rise. Less handling is the best.
  • Check your yeast: you'll need to use active yeast, so if you're not sure if it's still good or not, test a pinch in a bit of warm water. Let it rest for 10 minutes, and if it hasn't bubbled up, you'll need to get new yeast.

How to Store

Storage: keep your bread in a paper bag or wrapped in beeswax wrap on the kitchen counter for best storage. It will spoil more quickly in the fridge but lasts 3-4 days at room temperature.

Freezing: like most bread recipes, this loaf is great sliced then frozen. Cut into slices, then transfer to an airtight container and freeze for up to 3 months. Just toast from frozen!

A slice of bread, halved, on a plate and topped with peanut butter.


Why is my no-knead bread so dense and heavy?

This is likely due to knocking too much air out of the dough when shaping. No-knead bread uses less yeast and if all the bubbles are compressed during shaping, there's not enough energy left in the yeast to recover that fluffiness.

Why is my no-knead bread chewy?

A long-rise bread is always going to be a little bit chewy, that's part of bread, but if it's too chewy, it might be due to using a low-gluten flour (if you subbed spelt for the white flour, for example) or not enough rising time.

Should I stretch and fold no-knead dough?

Unless the recipe calls for it, there's no need to do this. Stretching and folding is another way to encourage gluten-strand formation, but a very long rise will also do that. Just follow the recipe as written.

Serve With Your Bread

If you make this No-Knead Protein Bread or any other vegan bread recipes on Wholehearted Eats, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more WHE, follow along on Instagram or subscribe for new posts via email.


Sliced loaf of round bread topped with seeds, top-down view.
Print Recipe
4.82 from 11 votes

No-Knead Protein Bread

This easy protein bread is made with a high-protein seed mix, whole wheat flour, white flour, and is based on the Jim Lahey no-knead method.
Prep Time10 minutes
Cook Time45 minutes
Resting Time12 hours 30 minutes
Total Time13 hours 25 minutes
Servings: 15


  • Measuring cups and spoons
  • 2 mixing bowls
  • Plate or beeswax wrap
  • Dutch oven
  • Parchment paper
  • Kitchen towel
  • Wire rack


  • 2 tablespoons chia seeds
  • 2 tablespoons buckwheat groats
  • 1 tablespoon hemp hearts
  • 1 ¾ cups water room temperature
  • 1 ¾ cups white flour
  • 1 ¼ cups whole wheat flour
  • ¼ cup sunflower seeds plus more for topping
  • 1 teaspoon sea salt
  • ½ teaspoon active dry yeast


  • Begin the night before you plan on baking. Mix the chia, buckwheat, and hemp seeds in a bowl, then add the water, stir, and set aside for about 5 minutes.
    2 tablespoons chia seeds, 2 tablespoons buckwheat groats, 1 tablespoon hemp hearts, 1 ¾ cups water
  • Meanwhile, combine the flours, sunflower seeds, salt, and yeast in a large bowl.
    1 ¾ cups white flour, 1 ¼ cups whole wheat flour, ¼ cup sunflower seeds, ½ teaspoon active dry yeast, 1 teaspoon sea salt
  • Add the water and seed mixture to the flour mixture. Mix well to create a shaggy dough.
  • Cover the dough with a plate (or bees wax wrap) and let rest for 12-14 hours at room temperature.
  • The next day, arrange the oven racks near the bottom of the oven. Place your dutch oven in the the oven and preheat it 450°F (320°C).
  • Let the dutch oven heat for one hour. Meanwhile, get a sheet of parchment paper ready.
  • While the oven is preheating, shape your bread. Lightly sprinkle your counter with flour. Gently scrape the bread dough out onto your floured surface.
  • Flour your hands and gently shape the dough into a nice round loaf, but try not to over handle it. Lift the loaf onto your parchment paper. Top your loaf with some extra seeds if desired.
  • Cover the bread with a damp tea towel and let rest until the oven is finished preheating.
  • After one hour, remove the dutch oven from the oven. With a dry cloth remove the lid, and carefully lift the parchment paper and bread into the hot dutch oven. Cover with the lid and return to the oven. Bake for 30 minutes.
  • After 30 minutes is up, remove the dutch oven lid and bake for another 15 minutes uncovered until the loaf is browned and crispy.
  • After 15 minutes, remove the pot from the oven (be sure to use good oven mitts or a cloth!) Carefully remove the parchment paper and protein bread and let it cool on a wire rack.


Serving: 1g | Calories: 187kcal | Carbohydrates: 57g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 864mg | Fiber: 5g


  1. Can this bread be made with sourdough starter instead of yeast? Or do you have a high protein sourdough bread recipe?

    1. Hi Terry, I don't have a protein sourdough buy you could take the soaked seeds here and add them to my basic sourdough You might want to make the load with a 50/50 white and whole wheat flour mix 🙂

  2. Your bred recipe sounds amazing. And though the Holy Crap cereal sounds amazing, for those of us not in BC can you recommend a substitute for the Holy Crap cereal? I checked the ingredients on their website but not sure of the proportions if I were to mix my own. Any advice would be appreciated.
    Thank you!

    1. Hi Gina, I'd try with 3 tbsp chia, then top the rest of the 1/3 cup with equal parts buckwheat groats and hemp hearts (about 1 tbsp each). Hope you enjoy!

  3. Hello...this looks amazing! Wondering if all whole wheat flour can be used instead of white flour or a combination of whole wheat and spelt? Just trying to avoid the white flour. Thank you 😊

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