No-Knead Dakota Bread is a hearty bread filled with pumpkin seeds, sunflower seeds, poppy seeds, and sesame seeds. It has an earthy flavor and is loaded with a nutty texture.
Mixing No-Knead Dakota Bread Dough
1
2
3
4
5- In a large mixing bowl, add flour, whole wheat flour, kosher salt, and yeast. Whisk together.
- Add the pumpkin seeds, sunflower seeds, poppy seeds, and sesame seeds.
- Gently toss the seeds into the flour mixture.
- 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, pretty 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 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.
- 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. 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
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 30 minutes longer before baking than usual no-knead bread.
If you are new to baking No-knead bread, check out my post for No-Knead Crusty Bread for many tips for baking the perfect loaf
Shout out!
The beautiful blue bread cloth in my photos was given to me by my very talented neighbor, Mimi. She belongs to Mary Meigs Atwater Weaver’s Guild in Utah. The guild has many talented weavers creating artistic and beautiful creations.
No-Knead Dakota Bread
No-Knead bread filled with pumpkin seeds, sunflower seeds, sesame seeds, and poppy seeds. With a touch of honey and wheat.
Ingredients
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1/2 tsp active dry yeast
- 1 3/4 tsp kosher salt
- 1/3 cup pumpkin seeds
- 1/3 cup sunflower seeds
- 2 tbsp sesame seeds
- 2 tbsp poppy seeds
- 2 tbsp honey
- 1 1/2 cups water
Instructions
-
In a large mixing bowl, add flour, whole wheat flour, kosher salt, and yeast. Whisk together.
-
Add all of the seeds. Stir well to distribute the seeds evenly.
-
Add water and honey. Mix just until all of the flour has combined with the water.
-
The dough will look shaggy without any appearance of dry flour.
-
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.
-
After 12-18 hours, pretty 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 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.
-
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.
-
After 30 minutes then 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
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 30 minutes longer before baking than usual no-knead bread.
Hi
LOOKING forward to MAKING this BREAD.
My QUESTION IS, DOES WATER TEMPERATURE matter here? 105-110 FAHRENHEIT?
Room temperature water works best because the dough is an overnight long slow rise.
I made this and it came out good. It is a little denser that I thought it would be. I wanted to ask, I feel like my house is on the cold side. With regards to proofing, my oven has a setting for it. it’s around 100 degrees.
Is it ok to proof overnight in the oven?
The best temperature for proofing bread is 72-74F degrees. 100 degrees would be hot enough to kill the yeast in the bread dough.
Could you keep the dough at room temperature and add extra time for proofing? If you have a light in your oven, you could turn
the light on and let the dough rise in your oven with just the light on. That will warm it up inside without turning on the oven.
No-knead bread tends to be a little denser. Try letting it rise/proof a little longer after the dough has been shaped.
I hope this helps.
Happy baking – Janet
I will try it with the light on. This was my 2nd loaf and I did the dakota. Thank you for the info. I will try a 3rd. maybe the cranberry.
Can I substitute beer for water? If so what kind and will I need to do anything else different?
Thank you for sharing this recipe! it’s fantastic and pairs well with chicken (or tuna) salad. I want to try it in a ceramic loaf pan with a lid so that i can cut it into sandwich slices. any tips and tricks on temp, cook time and whether or not i should double the recipe?
WONDERFUL bread. Can this be baked in stoneware dutch oven or must it be cast iron?
As long as the stoneware dutch oven can withstand the 450 degree oven, it should work just great!
Is All purpose flour better than bread flour?
Bread flour produces baked goods with more structure and chew than all-purpose flour, as all-purpose only has a protein content of 10 to 12 percent, versus the 12 to 14 percent of bread. All-purpose flour produces tender baked goods (as opposed to chewy ones) and is ideal for cakes, muffins, biscuits, piecrust, etc. Bread flour, on the other hand, is ideal for bread, pizza dough, pretzels, etc. – items where a strong crumb and a chewy texture are coveted.
I have used both for this recipe with great results with each kind of flour. The bread flour does give the bread a more chewy texture.
This is such a great recipe! I’ve made it with multi grain flour which is delicious but now I’m wondering.. should i let the dough sit out for 60 mins as well using multi grain? Ive done it for 30 and it comes out fine, but could it be better!?
That’s a good question,Sarah. Additional rise time might be a good idea. However, if the dough over rises the dough will start to collapse. That’s not a good thing. I think that using multigrain flour would make the dough a bit more dense (but delicious) so the dough can probably handle an additional rise time. You can try letting the dough rise for 45 min. If you have success, and notice a difference in the bread, then you can try adding on an addtional 15 minutes. Let me know if you have success!
I’m finally getting around to making this bread! Did i miss the instructions for adding the seeds on top? I’ve found other recipes that add an egg wash after the final rise and then sprinkle on the seeds for the top, but those were not dutch oven recipes. I might try just sprinkling the seeds on top without an egg wash after the dough has risen and before putting in the dutch oven. fingers crossed!
I just sprinkled the seeds on top. However, because it is baked in a pot with the lid they do brown quite a bit. You could definitely try an egg wash. The seeds would stick much better because they have a tendency to fall off while slicing. Topping with the seeds is optional but fun. I hope this helps and you will have to let me know if you like the bread.
My bread just came out of the oven and it looks delicious! And yes i baked it in august where here in Rhode island it is 80 Degrees out. I am so excited to make the lemon ROSEMARY gruyere next week. Thank you for sharing your recipes!
I so thrilled you loved the Dakota bread. I love the crunch of the seeds. I can’t wait to hear how you like the Lemon Rosemary Gruyere. It’s another winner. Thank you so much for your comment.
I hope you loved the Dakota bread. It’s one of my favorites. You’ll love the lemon Rosemary Gruyere! Sometimes we just have to heat up the kitchen in the summer to get a great loaf of crusty bread!
We love this bread! I have made no knead bread previously so i was familiar with the texture. I added a little more wheat flour and it turned out perfectLy!
The recipe doesn’t say what size pot the bread is baked in. I have a cast iron chicken fryer with a cover that should work but wonder what you use. I’m going to try this recipe,,,,love homemade bread!
Ellen
Hi Ellen, I think your cast iron chicken fryer will work great! I used a 4-quart enamel cast iron pot with a lid and I, also, use a 5-quart cast iron deep skillet with a lid.
I can’t wait to hear how your bread turns out. I love the Dakota bread. Remember it’s best to let the bread cool before slicing. If the bread is sliced warm it can be a bit gummy. Sometimes it’s hard to wait for the bread to cool because hot bread is the best! Please let me know if you have any other questions.
Can I bake this bread in a casT iron skillet? Thanks!
Hi, Janet
I made the dakota Bread yesterday and it is wonderful! This is the first no knead bread that actually worked for me. I would like to try to add a little more whole wheat/Spelt and less white flour. i have read your answer about whole wheat and not absorbing the fluid, so i will be mindful of that. i made it in a sassafras long covered baker, so it was long and narrow and the slices were small, but that was ok, you just have to eat 2 of them 🙂
I am so happy to have found this recipe, and i will make it again for sure. Thank you very much! (I don’t know why this came out all caps, i could not change it).
I’m so glad you found this recipe too! I love that you are experimenting with this bread recipe. I’d love to hear about your success with your creations.
Don’t worry about the all caps, for some reason it comes through perfectly on my end. I’ll try to see if I can fix that. Thanks so much.
Do you reAlly only need 1/2 tsp of YEAST? I can’t wait to try this when I get the ingredients that I don’t have on hand. Dakota bread was my favorite when I lived near a great harvest bread company. Yours looks just like i remEmber theirs.
That’s correct! Only 1/2 tsp yeast. The long rise time allows for the yeast to make the dough nice and bubbly. If too much yeast is added, the dough will have a strong yeasty flavor. Trust me, it works!
This is a favorite bread for our house! Thank you for posting it. I have shared it with many!
Wahoo! I’m thrilled! Thank you so much for commenting.
How biG of a bowl Do i need? What size did u use?
I use a 2-quart bowl. You can use a larger bowl than that but probably not too much smaller. A 2-quart bowl will give the dough ample room to rise. Please let me know you if you any other questions.
Thank you!
Thank you!
I’m excited to try this recipe out! I want to make it 100% whole wheat, but i don’t want to rUin the recipe. Is it possible to make with all whole wheat instead of using all-purpose flour? Thanks!
Most recipes that I have searched out generally have at least 1 cup of white flour. I did receive a comment year ago from an individual who makes the no-knead bread with 100% white wheat flour. The amount of water was drastically reduced to 1 cup of water. The whole wheat flour does not absorb all of the water like white flour does. It ends up sitting in a puddle of water and really doesn’t do much and bakes up quite heavily. Reducing the water helps or even adding just 1 cup of white flour. If you decided to try the bread with whole wheat, I’d love to know the results. Please let me know if you have any other questions.
Can’t wait to make this bread. Your have “whole Wheat Flour” in your ingredients but mention “wheat pastry flour” in your directions item 7. Could you clarify before I make the bread.
Thanks
Thank you for bringing that to my attention 🤦♀️ It is whole wheat flour. I will make the correction in the directions. Thank you. I’d love to hear how your bread turns out and if you like it!
Another winner! I’ve tried 6-7 varieties of Janet’s breads now – all scrUmptious!! Had a slice with honey – wow! Texture is perfect – chewy inside and crispy outside. Loaves don’t last long!
Wahoo!!! Thank you so much! I’m thrilled you loved the Dakota bread and honey on bread is always a good idea.
HI janet!🌺
This bread looks wonderful!
I am definitely making it as soon as I gather all my ingredients.
I’m figuring it’ll go nicely with dinner, sandwiches or even as a snack….LOL!
My butter supply is good, so some schmearing will be happening ! 🙂
Have a lovely day!
Wahoo! Please let me know what you think about the bread.
I LOVE your no knead recipes. I’m having a slice of Lemon Rosemary gruyere for breakfast. Can’t wait to try this one…Thank you!
Lemon Rosemary Gruyere is one of my absolute favorites! Please let me know if you try the Dakota bread and I hope you love it.
Have not tried this one yet but I already love it!!!
I hope you do love it! I’m just eating a slice toasted with a schmear of nut butter. Yum!