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4.67 from 3 votes

No-Knead Bread with Buckwheat, Rye, Seeds and Nuts

Loaded with fiber and minerals, the no-knead bread doesn't require any baking skills and comes with a delicious crunchy-crust and nutty flavor.
Prep Time14 hrs
Cook Time1 hr 10 mins
Total Time15 hrs 10 mins
Course: Breakfast
Cuisine: Vegan
Servings: 6
Calories: 314kcal
Author: The Awesome Green


  • 2 cups whole-wheat flour wholemeal
  • 1 cup buckwheat flour
  • 1 cup rye flour
  • 1 tbsp chia seeds
  • 1/2 cup toasted hazelnuts
  • 1/2 cup walnuts
  • 1/2 cup toasted sunflower seeds
  • 1 tsp instant yeast
  • 1 tsp salt
  • 2 &1/2 cups purified water
  • *extra flour to sprinkle the working surface and bowl


  • In a large bowl combine flour, yeast, salt, nuts and seeds, then add water.
  • Stir to combine and obtain a sticky dough.
  • Cover the bowl with a clean towel and let the dough rise at room temperature for for 12 hours (until bubbles appear on its surface).
  • Sprinkle a working surface with flour, transfer the dough on it, fold it once or twice and give it a ball shape.
  • Sprinkle abundantly the bowl with flour, place the dough inside, cover with a clean towel and let it rise for two more hours (it should double its size).
  • With about 20 minutes before the dough is ready, heat the oven at 220ºC/450ºF and place a cast-iron pot or a clay one into the oven, empty, to accumulate heat.
  • Remove the pot from the oven, carefully transfer the dough into it, cover with a lit and bake for 30 minutes.
  • Remove the lid and bake for 40 more minutes.
  • Remove from the pot and let cool for a 10 minutes before slicing.



Calories: 314kcal