All Food and Drink Recipes Ideas and Inspiration – Ecook.org

No-Knead Sunflower Seed Honey Whole Wheat Bread (updated)… super easy… no machines



This video demonstrates how to make No-Knead Sunflower Seed Honey Whole Wheat Bread.

Bread making doesn’t get any easier than this… no mixer or bread machine (I’ll make it in a glass bowl with a spoon)… no-kneading (Mother Nature will do the kneading for me)… “hands-free” technique (I won’t even touch the dough with my hands). It doesn’t get any easier than this.

Thanks – Steve

Website: If you liked this video you will find it (and others like it) on my YouTube channel and website ( a website dedicated to providing quick & easy access to no-knead bread resources.

Cookbooks: This recipe and others like it are in… “My No-Knead Bread Cookbook”. Cookbooks are available on my website… and Amazon.Com.

ecook.org

See also  RECIPE: Chocolate Chip Banana Bread ft. Auntie Ann!

You may also like...

40 Comments

  1. twirlietracy says:

    I adore your recipes and received your book for Christmas! May I ask if you think your recipes will work with gluten free bread flour?

  2. coloradomtnbrew says:

    I really like this new updated video. Sure missed your new videos.

  3. HiddenKitty says:

    this video needs more views so good!

  4. Aniko says:

    Yay! Steve is back! Like other folks commenting here, Steve taught me to make bread during the pandemic. I make his honey oat and his Italian sesame seed bread all the time. Never buy grocery store bread any more. Why would I? These are so good and Steve's methods are so simple and straight forward. I can't wait to try this one. Welcome back Steve.

  5. Barbara Yasuhara says:

    Made this today and WOW!!!!

  6. Maureen Leung says:

    its been a whil, love to see u again

  7. partha jaya says:

    Hi Steve. Amazing bread. Thanks a lot. So easy and fantastic result.

  8. partha jaya says:

    Hi Steve. Cd u help me with a glutenfree bread recipe please

  9. J k says:

    Hi Steve, l love all your recipes and have tried many of them. Do you have a recipe for corn bread?

  10. Julie Meier says:

    Hi Steve, love all your videos! Thank you for adding new videos! I have a couple of your books and make your recipes 3 times a week. Our Grandaughter loves Pumpernickel bread….any good recipes for for Pumpernickel? We do make your RYE all the time…..She loves to make bread 🍞. She absolutely loves the smell of yeast!!

  11. IndubitablyWatson says:

    Hi! I’m new to this channel and I love this bread! I’ve already made a couple of loaves! The one thing I have an issue with is once the dough is done baking it’s still gummy in the middle. It doesn’t feel underbaked just maybe I need to proof less time or add less water? I’m new to the whole bread baking game and I’m not sure what I’m doing wrong? Thank you !!

  12. JL Elle says:

    God bless you! Love your videos… Look forward to making 🍞

  13. Nana Banana says:

    Super yummy! Used maple syrup instead of honey. Rave reviews. Thx Steve!

  14. Lunar Cat says:

    I love your channel! Your amazing!

  15. Randy says:

    This guy rocks my world. Decided to try making bread one day. Watched a whole lot of terrible videos of people making what they think is bread. Steve just shined like a diamond in comparison. I followed his technique and everyone raves about my bread and I have made a lot of crazy flavors…and I have yet to screw up a loaf. Hasn't happened and probably won't because of this Superstar! Thanks Steve!!!

  16. Dolphin Diemer says:

    Stev you have made such a difference in our lives. I have not bought any bread product what so ever in 2021, alot of that has to do with you and your no-knead bread techniques. You are very simple and you are real with a great personality. I just wanted to thank you for your contribution to our diet. I have your book! I look forward to anything else you post, take care stay safe chef!

  17. Esha Dharmawardhane says:

    God bless you sir. 💐❤️

  18. soke-fong Taylor says:

    Someone in Scotland please send this lovely guy a spurtle. I think he’d like it.

  19. Santa Anna says:

    Great to see you again! This looks fantastic! We have been busy with family, but now it is time to get back to the other important basics of life. One of them is baking bread. We have recently acquired a gas convection range. Our former range was electric in which we baked many fabulous loaves, following your recipes. In baking this bread and others like it, do we now bake or convection bake? Will the second rack level from the bottom of the oven work for this type of bread baking? Thank you so much! We want to make this recipe ASAP!

  20. Steven Erickson says:

    Made this and was great for toasting

  21. penny snow says:

    Hi Steve, count me in the cheering to have you back. Whilst you were gone, I followed one ill-fated suggestion, from other bread making videos. Please warn your viewers, if proofing in your oven overnight, check the heat that your oven light radiates. Upon waking, my oven thermometer registered 102 degrees. "I recommend NOT oven proofing with the oven light on". : (

  22. M A says:

    Thank you very much for continuing your valuable work. All the best.

  23. James White says:

    Hi Steve , your bread making is Sensational ..
    I live Downunder …here we are metric …
    Would you consider applying Metric measurements to your Recipe's….
    Could make life Much Easier for us Metric Countries….
    Keep up your Fantastic work,,,,,,,
    Cheers , Jim from Nth Queensland…😎😎😎

  24. Ja Neen Fuller HRH Neenerita says:

    wuhooo so glad to see you back… you have been missed… just throwing this out there.. will you consider some low carb breads.. I have been making your basic bread with unflavored protein powder mixed in ultrafiltered milk that has lots of the sugars taken out of it…
    to increase the proteins in it.. but still need to figure out how to cut the carbs some more… can't make it work with almond or coconut flour.. I used monk fruit dropps to sweeten that part was good…

  25. BellaKT87 says:

    How should we store our bread if we make a couple at a time?

  26. Laura Johnson says:

    Thank you! Your recipes/method is so easy to follow.

  27. Archana Kasturi says:

    Can I use AP flour instead of bread flour? Cause I don't get bread flour were I live.

  28. Mata Daniel says:

    Welcome back you are Amazing!!! Looks so yummy 😋

  29. Beautiful Abstractions says:

    We miss you!

  30. K T says:

    New baker in the house. Question…I mill my own grains (Hard White Wheat grains, and Soft White Wheat grains and Hard Red Spring grains), so what grains would I mill to make the "bread flour" that Steve is talking about, and what grains do I mill for the whole wheat flour? All my grains, of course, can be used for bread flour so what "bread flour" is being used here? From the grocery store, like Robin Hood? I'm milling to avoid grocery store flour and avoiding enriched white flour.

  31. OneCupOfCoffee204 says:

    Happy to see you back. With all due respect, to me, you are the Bob Ross of baking.

  32. OneCupOfCoffee204 says:

    I have your book and I've tried your recipes with great results but it seems that I am Gluten intolerant.
    Do any of your books include Gluten Free recipes?

  33. Domenic Polsoni says:

    Thank you very much Steve. It's because of you that my family now has fresh, homemade bread with simple, wholesome ingredients twice a week. You're amazing.

  34. RB Hare says:

    I would very much enjoy seeing you tackle bread making with ancient grains like spelt or einkorn, ie.

  35. J Willy says:

    Before Steve: 2 bread loaf pans and some all purpose flour
    After Steve: 6 bread loaf pans (2 cast iron), dutch oven, 25 lbs of bread flour, 10 lbs of whole wheat flour, pumpkin seeds, sunflower kernels, sesame seeds, and poppy seeds.
    For oil, ya gotta try peanut oil.
    Thanks, Steve

  36. Who's Your Daddy? says:

    Would LOVE to see you make a beautiful "sprouted" bread!…thanks so much!

  37. Kathlyn Steinman says:

    Steve, I may have missed you saying this, but can I use real maple syrup in place of other sweeteners? And can I reduce the sodium without it changing the bread?
    You make baking bread a joy.

  38. joannamail says:

    I've got your Turbo bread in the making as I watch this so next time I will make it. Thank you so much for your generosity!

  39. joannamail says:

    It was great to see you smile when the oops scared your kitty!

  40. Simon Willis says:

    Steve, hopefully all is good Sir! You've given me a passion for baking, and when I do fudge it, I just say the recipe is based on an old Anglo-Saxon version! But, it always gets eaten regardless.

Leave a Reply

Your email address will not be published. Required fields are marked *