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overhead shot of no-knead Dakota Bread on a blue cloth
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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.

Course Breads
Cuisine American
Keyword crusty bread, Dakota bread, No-knead bread
Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Overnight rise time 18 hours
Servings 12 slices
Calories 169 kcal
Author Janet Barton

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

  1. In a large mixing bowl, add flour, whole wheat flour, kosher salt, and yeast. Whisk together.

  2. Add all of the seeds. Stir well to distribute the seeds 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 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 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.
Nutrition Facts
No-Knead Dakota Bread
Amount Per Serving (1 serving)
Calories 169 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Trans Fat 1g
Sodium 343mg14%
Potassium 121mg3%
Carbohydrates 28g9%
Fiber 3g12%
Sugar 3g3%
Protein 6g12%
Vitamin A 3IU0%
Vitamin C 1mg1%
Calcium 46mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.