October 20, 2016

Donna Hay’s No-Knead Seeded Morning Bread

Recipe: Donna Hay


  • 3⅓ cups water
  • 1 teaspoon dry yeast
  • 1 tablespoon maple syrup
  • 3 teaspoons sea salt flakes
  • 6 cups white spelt flour, plus extra for dusting
  • ½ cup linseeds (flax seeds)
  • ½ cup sunflower seeds
  • butter, to serve


Yield: Makes 1 Loaf

  1. Place the water, yeast, maple syrup and salt in a large bowl and mix to combine. Add the flour, linseeds and sunflower seeds and mix until a sticky dough forms.
  2. Turn out the dough onto a surface dusted with flour and fold over the edges to form a rough round loaf. Place the dough in a clean bowl dusted with flour. Dust the top of the dough with flour and cover with a clean tea towel. Allow to stand for 8 hours or overnight.
  3. Preheat oven to 480°F. Heat a large heavy-based cast-iron saucepan in the oven for 30 minutes or until very hot. Carefully remove the pan from the oven and dust with flour. Slide the dough into the hot pan.
  4. Using a small sharp knife, score the top of the dough with a cross pattern. Cover with a tight-fitting lid and bake for 40–45 minutes.
  5. Reduce the oven temperature to 425°F, remove the lid and bake, uncovered, for a further 20 minutes or until the bread sounds hollow when tapped. Slice the bread and serve warm with butter.

Recipes from Life in Balance by Donna Hay ©Donna Hay Pty Ltd 2015. Photographs ©Chris Court, Willem Meppem 2015. Published in Canada by HarperCollins Publishers Ltd. All rights reserved.