No-Knead Breakfast Bread

This No-Knead Breakfast Bread is filled with dried fruit, shredded carrots, pumpkin, and sunflower seeds.   

Cold winter months are perfect for heating up the oven and baking a loaf of bread.  Dried fruits combined with cinnamon create a cozy aroma that fills your kitchen and home.  What a great way to start a new year…baking!

Making No-Knead Breakfast Bread

In a large mixing bowl, add flour, whole wheat flour, ground cinnamon, kosher salt, and yeast. Whisk together. Add the dried fruit, pumpkin seeds, sunflower seeds, and shredded carrots

• Gently toss the ingredients together. 
• Add water and honey. 
• Mix just until all of the flour has combined with the water.  The dough will look like a shaggy mess.  That’s ok.
• Cover the bowl with plastic wrap and let it sit for 12 – 18 hours on the countertop.  DO NOT REFRIGERATE.  This is not optional.  It takes that much time to proof the dough.  The reason why you need a large bowl is that the dough will start to rise.

Shaping and Baking the Bread

• After 12-18 hours, the dough will be sticky, but that’s ok it’s supposed to be. 
• 30 minutes before heating the oven, gently release the dough from the bowl onto a generously floured surface. Gently shape the dough into a round ball with floured hands and place it on a sheet of parchment paper. The parchment paper makes it easier to lift the dough into the pot and stays in the pot during baking. Cover with plastic wrap and let rest for 60-90 minutes. This is a longer rise time than other no-knead recipes that I have posted. Because of the wheat pastry flour, I like to let the dough rise longer to lighten the dough up a bit more.
• After the dough has been rising for 30 minutes. Heat the oven to 450℉. Place a pot with the lid into the hot oven and heat for 30 minutes.

Baking the Bread

• Remove the pot from the oven and carefully pick up the parchment and drop dough into the pot. Be careful the pan is HOT. Put the lid on the pot and return it to the oven for 30 minutes.  After 30 minutes remove the lid from the pan. Bake for an additional 15 minutes uncovered until nicely browned. 

You can test with an instant-read thermometer to make sure the bread is fully cooked on the inside. The internal temperature of the bread should be between 190F and 200F degrees. Remove from the oven and carefully remove bread from the pot by lifting the edges of the parchment paper.  Cool completely.  I know this is hard, but the bread will slice much easier if it has completely cooled.  

I love to toast no-knead breakfast bread then give it a good schmear with natural nut butter and a drizzle of honey.  Perfect before a workout or long run.

I rarely promote products, but I just have to give a shout-out to the best nut butter on the market made by Ground Up PDX.  The spread above is Toasted Macadamia Nut with Chia & Flaxseed 🤯  + more flavors – Snickerdoodle Almond Cashew + Coconut butter, Coconut Cardomom with Chia seed Almond Cashew! (my personal all-time favorite). I order a jar monthly!!  Check out their Mission & Impact.  They are changing the lives of women❣️

**This is not a paid promotion.  

4.75 from 4 votes

Print

No-Knead Breakfast Bread

Easy no-knead bread filled with dried fruit, shredded carrots, pumpkin and sunflower seeds

Course Breads

Cuisine American

Keyword crusty bread, Marathon bread, No-knead bread

Prep Time 5 minutes

Cook Time 45 minutes

Overnight rise 18 hours

Servings 12 slices

Calories 151 kcal

Author Janet Barton

Ingredients

• 2 cups all-purpose flour
• 1 cup whole wheat flour Can use whole wheat pastry flour
• 1/2 tsp active dry yeast
• 1 1/2 tsp kosher salt
• 1 tsp cinnamon ground
• 1/2 cup carrots grated
• 1/2 cup dried fruit golden raisins, cranberries, cherries, blueberries, etc
• 1/4 cup raw pumpkin seeds
• 1/4 cup raw sunflower seeds
• 2 tbsp honey
• 1 1/2 cups water

Instructions

1. In a large mixing bowl, add flour, whole wheat flour, kosher salt, and yeast. Whisk together.
2. Add the dried fruit, seeds, and carrots Stir well to distribute the ingredients evenly.
3. Add water and honey. Mix just until all of the flour has combined with the water.
4. The dough will look shaggy without any appearance of dry flour.
5. Cover the bowl with plastic wrap and let it sit for 12 – 18 hours on the countertop. DO NOT REFRIGERATE. This is not optional. It takes that much time to proof the dough. The reason why you need a large bowl is that the dough will start to rise.
6. After 12-18 hours, pretty sticky, but that’s ok it’s supposed to be.

7. 30 minutes before heating the oven, gently release the dough from the bowl onto a generously floured surface. Gently shape the dough into a round ball with floured hands and place it on a sheet of parchment paper. The parchment paper makes it easier to lift the dough into the pot and stays in the pot during baking. Cover with plastic wrap and let rest for 60-90 minutes. This is a longer rise time than other no-knead recipes that I have posted. Because of the wheat pastry flour, I like to let the dough rise longer to lighten the dough up a bit more.

8. After the dough has been rising for 30 minutes. Heat the oven to 450℉. Place a pot with the lid into the hot oven and heat for 30 minutes.
9. Remove pot from the oven and carefully pick up the parchment and drop dough into the pot. Be careful the pan is HOT. Put the lid on the pot and return it to the oven for 30 minutes.

10. After 30 minutes, remove the lid from the pan. Bake for an additional 15 minutes uncovered until nicely browned. You can test with an instant-read thermometer to make sure the bread is fully cooked on the inside. The temp should be between 190F and 200F degrees. Remove from the oven and carefully remove bread from the pot by lifting the edges of the parchment paper

11. Let the bread cool completely before slicing. This will make it much easier to slice the bread.

Recipe Notes

• No-knead bread is pretty easy and simple.  Don't overthink or complicate the process.
• Because the dough is so sticky parchment paper makes it easier to drop into a hot pot and then remove it after baking. But it is not necessary. Use silicone-coated/non-stick parchment paper. The regular non-coated paper will stick to the bread terribly.
• Because this recipe uses whole wheat flour, the rise time is 3060 minutes longer before baking than usual no-knead bread.
• Cool the bread completely before slicing.
• This bread freezes very well.  Simply cool completely.  Slice the entire loaf of bread and place strips of waxed or parchment paper in between each slice.  Lift the slices and carefully in a freezer bag.  The parchment paper makes it simple to remove just one slice at a time.  Pop the slice in a toaster for a freshly toasted slice of bread...delish schmeared with nut butter and honey.  😋

Nutrition Facts

No-Knead Breakfast Bread

Amount Per Serving

Calories 151 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g5%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 297mg12%

Potassium 118mg3%

Carbohydrates 28g9%

Fiber 2g8%

Sugar 4g4%

Protein 5g10%

Vitamin A 894IU18%

Vitamin C 1mg1%

Calcium 15mg2%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

You May Also Love