No-Knead Protein Bread

Sliced loaf of round bread topped with seeds, top-down view.

4.85 from 13 votes

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

Cook Time45

Resting Time12 30

Total Time13 25

Servings:

Author: Sophie MacKenzie

Equipment

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

Ingredients

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

Instructions

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.

Nutrition