No-Knead Heritage Bread recipe, a lovely soft bread, a mix of white and whole wheat flour, and a variety of seeds. Delicious served warm with a big bowl of soup or simply in slices with a generous spread of butter.

No-Knead Heritage Bread recipe, a lovely soft bread, a mix of white and whole wheat flour, and a variety of seeds. Delicious served warm with a big bowl of soup or simply in slices with a generous spread of butter.

This heritage Bread is by far one of the tastiest breads I know!

It's really easy to make and has the added bonus that you can mix everything the night before and leave to rest for 12 hours and simply bake in the morning. The 12 hours rest gives this bread extra elasticity, and there's no kneading involved at all.

What you end up with is a lovely soft bread, which you can cut off in chunks if you're serving with a bowl of soup, ideal for dunking and soaking in that delicious soup! , or slice and spread some butter and eat as it is.

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So if you're planning ahead for Thanksgiving or Christmas and want to get ahead of time, you can make up this bread the night before and then bake it the following day when you are ready to serve up your Thanksgiving or Christmas meal. Make a few loaves so you can use them with cold cuts. You know you'll have leftover turkey or ham!

No-Knead Heritage Bread recipe, a lovely soft bread, a mix of white and whole wheat flour, and a variety of seeds. Delicious served warm with a big bowl of soup or simply in slices with a generous spread of butter.

This delicious recipe has been generously shared by one of our great cooks, Carina. She's always coming up with great recipes which she either invents herself or adapts from various cookbooks to make her own. Carina is a huge source of inspiration to our Lovefoodies Facebook group and always has a tasty recipe or two to share with us.

Here, we have Carina's Homemade Heritage Bread. Her original source for this wonderful recipe was adapted from Chef Michael - Food Network.

Prep Time

13 1/2 (includes rising time)

Cook Time

30 - 40 minutes

Yield

1 loaf

Recipe adapted from Chef Michael - Food Network and made by Carina Duclos

Ingredients

3 cups white flour
1 cup whole wheat flour
1 cup mixed seeds (I used sunflower, sesame, pumpkin, flax and I throw in a small amount of dry cranberries)
2 tsp salt
1 tsp yeast
2 1/4 cups warm water (105F)

Instructions

1. Whisk together flours, seeds, salt, and yeast. Add warm water and stir till all is combined. (I used a wooden spoon for mixing all but if you use a stand mixer just do it for a few minutes until all is incorporated and at low speed).

2. Cover and let it rise for 12 hours (YES, you read it right and no typo: 12 hours - I left it overnight)

3. After that knock down the dough, sprinkle with very little flour, and transfer to the cooking sheet on parchment paper.

4. Cover with a damp towel and let it rise again for one and half hours (1 1/2).

No-Knead Heritage Bread recipe, a lovely soft bread, a mix of white and whole wheat flour, and a variety of seeds. Delicious served warm with a big bowl of soup or simply in slices with a generous spread of butter.
2nd Rise

5. Cook for 30 to 40 minutes in a 400F oven.

No Knead Heritage Bread1a

Delicious Bread Recipes

Here's a selection of delicious bread recipes you can make at home.

Recipe Card

No-Knead Heritage Bread recipe, a lovely soft bread, a mix of white and whole wheat flour, and a variety of seeds. Delicious served warm with a big bowl of soup or simply in slices with a generous spread of butter.

Heritage Bread

Yield: 1 loaf
Prep Time: 13 hours 30 minutes
Cook Time: 30 minutes
Total Time: 14 hours

No-Knead Heritage Bread recipe, a lovely soft bread, a mix of white and whole wheat flour, and a variety of seeds. Delicious served warm with a big bowl of soup or simply in slices with a generous spread of butter.

Ingredients

  • 3 cups white flour
  • 1 cup whole wheat flour
  • 1 cup mixed seeds (I used sunflower, sesame, pumpkin, flax and I throw in a small amount of dry cranberries)
  • 2 tsp salt
  • 1 tsp yeast
  • 2 1/4 cups warm water, 105F

Instructions

  1. Whisk together flours, seeds, salt, and yeast. Add warm water and stir till all is combined. (I used a wooden spoon for mixing all but if you use a stand mixer just do it for a few minutes until all is incorporated and at low speed).
  2. Cover and let it rise for 12 hours (YES, you read it right and no typo: 12 hours - I left it overnight)
  3. After that knock down the dough, sprinkle with very little flour, and transfer to the cooking sheet on parchment paper.
  4. Cover with a damp towel and let it rise again for one and half hours (1 1/2).
  5. Cook for 30 to 40 minutes in a 400F oven.

Notes

Please note prep time includes rise time

Nutrition Information:
Yield: 1 Serving Size: 1 Loaf
Amount Per Serving: Calories: 1786Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 4684mgCarbohydrates: 374gFiber: 24gSugar: 2gProtein: 56g

Nutrition information isn’t always accurate

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2 thoughts shared

    1. Hi Frank, it should read towel, not tower! I’ve corrected the typo and thanks so much for bringing it to our attention!