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No-Knead Seeded Overnight Bread

Recipe photo courtesy of Jonathan Lovekin

Turn out a hearty, chewy-crusted loaf worthy of the best bakeries -- all without breaking a sweat. This no-knead, no-fuss oat and wheat bread is packed with pumpkin, flax, poppy, and sesame seeds. Martha made this recipe on Martha Bakes episode 505.

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How would you rate this recipe?
  • MS11666383
    6 NOV, 2017
    I made this bread after watching Martha Bakes. Hands-down, easiest and best bread (with whole wheat flour) I've ever made. I may never buy store-bought bread again! I agree though with some of the people who found this recipe a little too salty, so I'm going to reduce it to 1.5 tablespoons next time, and see what happens. Also, after the initial 45 minutes of baking, my bread registered 206 degrees F in the center of the loaf., so I took it out at that point (it was already nicely browned). I used my Crueset pot that has number 26 on the bottom, and I liked the size and shape of the loaf.
    • MS11666383
      22 NOV, 2017
      Sorry, I should have mentioned that I reduced the salt by 1/2 the original recipe. So, when making 1/2 the recipe, I used just 1/2 tablespoon salt, and it was perfect for my taste. Clearly, there is a large margin for adjusting the salt in this recipe.
    • MS11666383
      22 NOV, 2017
      Update no. 2: I made this bread for a third time, again using the same modifications as I did previously (1/2 recipe, reduced salt and reduced oven temperature), but this time I used parchment paper on the sides and bottom of my pot. Again, the bread was done after the 45 minutes, but it was perfect, and came out of the pot really easily.
    • MS11666383
      11 NOV, 2017
      Update..... I made this bread again today, this time making just 1/2 of the recipe, cooked in a 2.5 liter enameled cast iron pot. I used just 1/2 tablespoon of salt, and it was perfect (still rose beautifully). I reduced the temperature in my oven, and it was still cooked after the initial 45 minutes (registered 208 F internally.... which I know is high). One problem I had both times was that the bread stuck to the sides of the pot. Next time, maybe I'll try using a parchment paper liner. I like this bread so much, that I'm willing to experiment until I get it just right for my environment.
  • joandow59
    8 NOV, 2017
    Made this bread today. I usually try a recipe as written the first time then make my own adjustments if I try it again. As mentioned by other reviewers I found the bread too salty. The amount could easily be cut in half. My only Dutch oven is more medium sized that large so the bread wasn’t spread out as much as it should have been which let to me having to leave it in the over a bit longer. This caused the crust to get quite dark but the bread itself is a really nice texture. I would probably try this recipe again if I ever get a larger pot!
  • MS112589020
    28 OCT, 2017
    I have made various no-knead breads and have not been happy till I tried this one, which features in "A New Way to Bake". It has become my absolute favourite bread to bake. The only adjustment I have made is to reduce the salt by half. I keep it wrapped in a tea towel, resting it on the cut side to prevent drying out. After a couple of days it makes great toast.
    • bynnon9905195
      5 NOV, 2017
      This is more a query: Can I substitute any of the flour with almond flour or meal, and spelt flour which are better for my health at this time? If so, how much almond flour and spelt flour may I use to replace the flours listed in the recipe. When I bake with almond flour, I generally reduce oils.
  • tckimmelgmail
    14 APR, 2017
    This looks delicious. I've sent it to baker friends and family. My question is: why not cut the "X" and let it rise before the egg wash and seed sprinkle?
    • zmorusee
      14 AUG, 2017
      I think it's more of visual affect. If you cut first, then wash & seed, if the seeds fall into the gap after the rise, you lose the affect of the scoring being unseeded
  • zmorusee
    14 AUG, 2017
    I just made this over the weekend, and it came out great!!! Took pictures all along the way. I first saw Martha's episode on this and thought; I can do that. I haven't made bread in 30+ years and have returned to a Mediterranean diet of fish (I love sardines), breads, fruit, cheese, etc. In 5 weeks, I've lost 20 pounds (eat less calories than I burn). I will add this bread to my arsenal. One question, as I follow calories, can anyone tell me how many servings this yields? I put the recipe in a calorie calculator, so good there, but just need to know the servings.
  • mgochn1
    29 APR, 2017
    Sounds absolutely fabulous! I try to eat w[filtered] grain bread and a no-knead recipe is ideal for me as I have not baked bread before. I will try this one soon.
  • motherwell2
    25 JUL, 2016
    Just made this recipe and we loved it. I followed the recipe as shown on Martha Bakes which does not mention a 2 hour rest in the refrigerator and just let it proof for 12 or so hours. To bake, I used a 4 1/2 quart Le Creuset stoneware baker because my enameled cast iron pot is 9 quarts which in my opinion was too large. I found the bread a little bit salty so I will reduce the salt a little next time. Also, I used white whole wheat flour because I had it. Great recipe and worth the effort.
  • MS10335882
    1 APR, 2016
    I have made this bread 5 times now and love it. I reduced oven temp to 450 and baked for a total of 45min. The first loaf was way too dark. I greased the pot with shortening instead of oil as the first loaf would not release from the pan. I increased the yeast to 2 1/4 tsp as the first loaf was way too dense for my pleasure. The recipe I worked from did not call for a 2 hour fridge lay over. This is fun to make and not much work for a great bread that looks like it came from an artisan bakery

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