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Quick No-Knead Multigrain Sandwich Bread with Sunflower Seeds

By Beginnerbakes Editorial TeamPublished May 7, 2026 | Updated Jul 11, 2026
American 45 mins beginner-friendlyeasyquickno-kneadwhole-grainstep-by-stepminimal-ingredientssnack

Quick No-Knead Multigrain Sandwich Bread with Sunflower Seeds with measured ingredients, 45-minute total timing, 10-serving yield, oven settings, and step-by-step instructions.

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 degrees F (190 degrees 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.

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