No-Knead High Protein Bread (No Protein Powder Needed) Recipe
Prep Time:
18 hours, 10 minutes
Cook Time:
45 minutes
Servings:
10 Servings
Ingredients
  • 3 cups bread flour
  • 2 tablespoons chia seeds
  • 2 tablespoons buckwheat groats
  • 1 tablespoon hemp hearts
  • 2 tablespoons flax seeds
  • ¼ cup sunflower seeds, plus more for topping
  • 1 teaspoon sea salt
  • ½ teaspoon active dry yeast
  • 1 ½ cups water, room temperature (reduce by ¼ cup)
  • ½ cup plain Greek yogurt (full-fat or 2%)
Directions
  1. In a large mixing bowl, combine the bread flour, chia seeds, buckwheat groats, hemp hearts, flax seeds, sunflower seeds, sea salt, and yeast. Stir until well mixed.
  2. Add the water and Greek yogurt to the dry ingredients and mix with a wooden spoon or your hand until a sticky, shaggy dough forms and no dry flour remains. The dough should be wet but manageable. If it feels too stiff, you can add a tablespoon or two of water.
  3. Cover the bowl tightly with plastic wrap and let the dough rest at room temperature (about 70 F) for 12 to 18 hours, until the surface is bubbly and the dough has doubled in size.
  4. Lightly flour a clean work surface.
  5. Use a spatula or dough scraper to gently turn the dough out onto the surface.
  6. With floured hands, fold the dough over onto itself two or three times to form a rough ball. Let it rest, uncovered, for 15 minutes.
  7. Shape the dough into a tight ball by folding the edges toward the center and pinching them together.
  8. Place a sheet of parchment paper on the counter and dust it lightly with flour.
  9. Place the dough seam-side down on the parchment.
  10. Sprinkle the top with additional sunflower seeds.
  11. Cover the dough loosely with a clean kitchen towel and let it rise at room temperature for 1 to 2 hours, until doubled in size and the dough holds an indentation when gently pressed.
  12. Place a lidded 6–8 quart Dutch oven and preheat the oven to 450 F.
  13. When the dough is ready, carefully remove the hot Dutch oven from the oven. Lift the dough using the edges of the parchment paper and lower it into the Dutch oven. Cover with the lid.
  14. Bake for 30 minutes with the lid on.
  15. Remove the lid and continue baking for 15 minutes, until the bread is deep golden brown and the crust is crisp.
  16. Use the parchment to lift the bread out of the Dutch oven before placing it on a wire rack.
  17. Let the bread cool completely before slicing.