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Quick No-Knead Multigrain Sandwich Bread with Sunflower Seeds

By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished May 7, 2026 · Updated May 11, 2026
American 45 mins beginner-friendlyeasyquickno-kneadwhole-grainstep-by-stepminimal-ingredientssnackfreezer-friendly

An easy, beginner-friendly no-knead multigrain sandwich bread loaded with wholesome flours and crunchy sunflower seeds. Ideal for quick snacks and hearty sandwiches.

Quick No-Knead Multigrain Sandwich Bread with Sunflower Seeds
Prep 10 min
Cook 35 min
Total 45 min
Servings 10
Difficulty easy
Cuisine American

Recipe Details

Prep10 min
Cook35 min
Total45 min
Servings10
Difficultyeasy
CuisineAmerican
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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

  1. 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.
  2. Add warm water, honey or maple syrup, and olive oil to the dry mix.
  3. 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.
  4. 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.
  5. Lightly grease a 9x5 inch (23x13 cm) loaf pan with olive oil while the dough rises.
  6. 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.
  7. Cover the loaf pan and let the dough rise again for 30 minutes as the oven preheats to 375°F (190°C).
  8. Bake the bread uncovered for 30-35 minutes until the crust is golden and a toothpick inserted into the center comes out clean.
  9. Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool fully before slicing.
  10. Slice and enjoy fresh or cool completely to slice and freeze for up to 3 months. Thaw slices at room temperature or toast directly.

Frequently Asked Questions

Reader questions and answers for this recipe will appear here.

Accommodate dietary needs or ingredient availability with these substitutions, maintaining a wholesome loaf:

  • Whole Wheat Flour: Use spelt or all-purpose flour for lighter crumb, or certified gluten-free blends for gluten-sensitive diets.
  • White Whole Wheat Flour: Replace with extra whole wheat or bread flour for improved rise and texture.
  • Rolled Oats: Substitute with oat flour for finer crumb or quinoa flakes for varied grain flavor.
  • Sunflower Seeds: Swap with pumpkin seeds, chopped walnuts, or omit for nut-free versions.
  • Honey or Maple Syrup: Use agave nectar or sugar-free syrup for vegan or low-sugar options.
  • Olive Oil: Replace with avocado, melted coconut, or mild vegetable oil depending on preference and diet.

These flexible swaps ensure the recipe suits many diets while keeping it delicious and easy to make.

Equipment Needed

To bake this easy no-knead multigrain sandwich bread, have these equipment items ready:

  • Large Mixing Bowl: Big enough for dough mixing and rising.
  • Measuring Cups & Spoons: For accurate ingredient measurements.
  • Wooden Spoon or Spatula: Best for mixing sticky dough without kneading.
  • 9x5 Inch Loaf Pan: Standard size for shaping the bread loaf.
  • Plastic Wrap or Kitchen Towel: To cover dough during rising, retaining moisture.
  • Oven: Preheated to 375°F (190°C) for baking.
  • Wire Cooling Rack: Allows even cooling to prevent sogginess.
  • Optional: Wet spatula or fingers to smooth dough surface before second rise.

These simple tools make your baking process straightforward and enjoyable—ideal for beginner no-knead bread bakers.

Ingredient Prep Notes

Whole Wheat and White Whole Wheat Flour: Balanced to create a hearty but light texture. Substitute all-purpose flour for softer crumb if white whole wheat isn't available; gluten-free blends work for special diets.

Rolled Oats: Add moisture and texture. Quick oats or grain flakes like quinoa or millet are suitable alternatives.

Sunflower Seeds: Offer a crunchy, nutty flavor. Toast lightly to enhance taste or swap with pumpkin seeds or chopped nuts.

Instant Yeast: Mixed directly with dry ingredients for faster rising. For active dry yeast, proof in warm water with honey/maple syrup first.

Warm Water: Should be around 110°F (43°C) to optimally activate yeast without killing it.

Honey or Maple Syrup: Provides mild sweetness and feeds yeast. Maple or agave are vegan options.

Olive Oil: Adds moisture and tenderness; substitute with canola, avocado, or coconut oil if desired.

General Tips: Sticky, shaggy dough is normal. Cover during rising to prevent drying. Wet hands or spatula ease shaping.

Oven Note

To bake golden, tender multigrain bread, follow these tips tailored for beginner bakers:

  • Preheat Oven Fully: Make sure oven reaches 375°F (190°C) before baking for even heat.
  • Middle Rack Placement: Ensures uniform baking and prevents burning.
  • Keep Oven Door Closed: Avoid opening during first 20–25 minutes to maintain rise and heat.
  • Test Doneness: Insert toothpick; it should come out clean or with moist crumbs. The loaf’s bottom should sound hollow when tapped.
  • Cool Bread in Pan: Let cool 10 minutes before transferring to rack to avoid sogginess.
  • Use Correct Loaf Pan: 9x5 inch (23x13 cm) recommended for even rise and shape.

Following these ensures consistently perfect no-knead multigrain bread results.

Easy Upgrade Ideas

Upgrade your no-knead multigrain bread with these simple, beginner-friendly ideas:

  • Add Seeds or Nuts: Stir in 1/4 cup pumpkin seeds, walnuts, or flaxseeds for extra crunch and nutrition.
  • Herbs: Mix 1 tablespoon dried rosemary, thyme, or oregano into dough for savory flavor.
  • Natural Sweeteners: Add 1/4 cup dried cranberries, raisins, or chopped dates for a subtle sweetness perfect for breakfast.
  • Decorative Toppings: Brush loaf with olive oil or melted butter and sprinkle with coarse sea salt, oats, or sunflower seeds for an attractive crust.
  • Flavor Swirls: Spread thin pesto, olive tapenade, or cinnamon sugar on half the dough and swirl before baking for a beautiful pattern.
  • Whole-Grain Variations: Substitute part of flour with spelt or rye up to 1/2 cup for diverse flavor and texture.
  • Vegan/Dairy-Free: Use maple syrup or agave instead of honey to keep it plant-based without sacrificing taste.

These easy add-ons make your bread unique and delicious while keeping baking simple.

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