Breakfast Baking
No-Knead Multigrain Sandwich Bread with Sunflower Seeds
Original recipe: 10 servings · Prep: 10 min · Cook: 35 min · Total: 235 min
By Beginnerbakes Editorial TeamPublished May 7, 2026 | Updated Sep 30, 2026
American
235 mins
Beginner-friendlyEasyQuickNo Knead
A no-knead multigrain sandwich loaf with sunflower seeds. Allow an estimated 235 minutes for preparation, two rises, baking, and cooling.
Prep
10 min
Cook
35 min
Total
235 min
Servings
10
Difficulty
easy
Cuisine
American
Ingredients
Servings
10
- 2 cups whole wheat flour
- 1 cup white whole wheat flour
- 1/2 cup rolled oats
- 1/2 cup sunflower seeds (plus extra for topping)
- 2 teaspoons instant yeast
- 1 1/2 teaspoons salt
- 1 1/4 cups warm water (about 110°F/43°C)
- 1 tablespoon honey or maple syrup
- 1 tablespoon olive oil (plus a little for greasing the pan)
Instructions
-
In a large mixing bowl, combine the whole wheat flour, white whole wheat flour, rolled oats, sunflower seeds, instant yeast, and salt. Stir thoroughly to mix dry ingredients evenly.
-
Add warm water, honey or maple syrup, and olive oil to the dry mix.
-
Use a wooden spoon or spatula to mix until a sticky dough forms with no dry flour remaining on the bowl's bottom or sides.
-
Cover the bowl loosely with a clean kitchen towel or plastic wrap. Let the dough rise at room temperature for 1 to 1 1/2 hours, until doubled in size and bubbly.
-
Lightly grease a 9x5 inch (23x13 cm) loaf pan with olive oil while the dough rises.
-
After rising, gently stir the dough to release some air bubbles and transfer it to the greased loaf pan, smoothing the top with a wet spatula or fingers. Sprinkle extra sunflower seeds on top.
-
Cover the loaf pan and let the dough rise again for 30 minutes as the oven preheats to 375 degrees F (190 degrees C).
-
Bake the bread uncovered for 30-35 minutes until the crust is golden and a toothpick inserted into the center comes out clean.
-
Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool fully before slicing.
-
Slice and enjoy fresh or cool completely to slice and freeze for up to 3 months. Thaw slices at room temperature or toast directly.
Timing and Planning
Timing estimate: 235 minutes elapsed. Includes 10 minutes preparation, up to 90 minutes first rise, 30 minutes second rise, 35 minutes baking, 10 minutes pan cooling and an estimated 1 hour rack cooling. Preheat during the second rise. Slice only after the loaf has cooled fully; cooling can take longer. These are planning estimates; use the recipe's doneness, rise and setting cues.
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