No-Knead Dakota Bread

Name: No-Knead Dakota Bread
Prep time: 10 min
Cook time: 105 min
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

January 26, 2021 Updated February 22, 2021 25 Comments

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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

Several bowls with Dakota bread ingredients

Large bowl with flour and , pumpkin seeds, sesame seeds, sunflower seeds, and poppy seeds

Flour mixture in a bowl with water being added

Hand dough kneader stirring Dakota bread dough

Mixed Dakota bread in a bowl with plastic wrap over it

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

Risen round loaf of Dakota bread on parchment paper

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.

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