No-Knead Seedy Bread
with Yogurt and Fruit

Makes 12-16 1/2 inch slices


  • 1½ teaspoon active dry yeast
  • 2 cups warm water
  • 1½ teaspoon salt
  • 2 cups whole wheat flour
  • 2 cups whole wheat pastry flour
  • ¾ cup raw, unsalted pumpkin seeds and sunflower seeds in any combination

Seasoned Cook: For added flavor, roast seeds in a dry pan over medium/ high heat until fragrant and golden, up to 10 minutes. This bread is excellent without seeds, too!


  • In a deep glass or ceramic bowl, activate yeast by whisking with warm water for 1-2 minutes. Add remaining ingredients and mix with spatula.
  • Cover bowl tightly with plastic wrap and set on counter for 8-18 hours.
  • Preheat oven to 450°F. Place Dutch oven, with lid, in oven for 30 minutes. Meanwhile, sprinkle flour on a clean, dry surface to prevent dough from sticking. Place dough on surface, fold over a couple of times and form into a ball.
  • Place seam-side down and cover with plastic wrap while Dutch oven heats.
  • Carefully drop dough ball into heated Dutch oven, seam side up, and score the top with a knife, creating a # sign.
  • Bake covered for 45 minutes. Remove lid and cook for an additional 5 minutes for top to brown. Cool bread for 40-60 minutes and serve.

Toast Toppers

  • Avocado Tomato slice
  • Roasted vegetables
  • Arugula, spinach, kale
  • Canned tuna, sardines Hard-boiled egg
  • Nut butter
  • Ricotta, cottage, goat and other cheeses

Per slice: 140 calories, 6g protein, 23g carbohydrate (4g fiber), 3g fat (1g sat, 2g mono/poly), 220mg sodium