No Knead Seeded Oat Bread

If you’re looking for a delicious and hassle-free bread recipe, No Knead Seeded Oat Bread is the perfect choice. With its delightful crunch from the seeds and a hearty texture from rolled oats, this bread will quickly become a favorite for sandwiches, toasts, or simply enjoyed warm with butter. The best part? You don’t need any special equipment or kneading skills to whip up this tasty loaf.

Why Make This Recipe

Making your own bread can be a rewarding experience. This No Knead Seeded Oat Bread is easy to prepare, using simple ingredients you may already have in your pantry. The combination of nutritional oats and seeds provides great taste and texture while also packing in the goodness. You’ll not only impress your family and friends but also enjoy the satisfaction that comes from baking your own bread.

How to Make No Knead Seeded Oat Bread

Ingredients

• 3 cups (390g) bread flour (spooned & leveled), plus more as needed for shaping and pan
• 2 teaspoons (about 6g) Platinum Yeast from Red Star instant yeast
• 1 cup (85g) old-fashioned whole rolled oats
• 1/4 cup (30g) unsalted pumpkin seeds (pepitas)
• 1/4 cup (30g) salted or unsalted sunflower seeds
• 2 Tablespoons (18g) flax seeds or sesame seeds
• 2 teaspoons coarse salt
• 2 Tablespoons (43g) honey
• 1 and 1/2 cups (360ml) warm water (about 95°F or 35°C)
• Optional: cornmeal for dusting pan
• 1 Tablespoon (5g) old-fashioned whole rolled oats
• 1 Tablespoon (8g) pumpkin seeds (pepitas)
• 1 Tablespoon (8g) sunflower seeds
• 1 teaspoon flax seeds or sesame seeds

Directions

1. Watch the video below before you begin, as a visual guide for this recipe.
2. In a large un-greased mixing bowl, whisk the flour and yeast together. Add the oats, pumpkin seeds, sunflower seeds, flax seeds, and salt, and whisk to combine.
3. Mix the honey and water together, then pour over the dry ingredients. Using a silicone spatula or wooden spoon, gently mix together until all the flour is moistened. The dough will seem dry and shaggy but keep working it until combined. If needed, use your hands for better mixing.
4. Shape the dough into a ball in the bowl. Cover tightly with plastic wrap or aluminum foil, and let it sit at room temperature to rise for 3 hours. The dough will double in size and be filled with air bubbles.
5. For the best flavor and texture, refrigerate the risen dough for at least 12 hours and up to 3 days (2 days is typical).
6. Lightly dust a nonstick baking sheet with flour or cornmeal. Using floured hands, carefully shape the risen dough into a ball without deflating it too much. Transfer the dough to the baking sheet.
7. Mix the topping ingredients together and sprinkle them on top of the dough. If needed, press the seeds into the dough. Loosely cover it and let rest for 45 minutes.
8. Preheat your oven to 425°F (218°C).
9. When ready to bake, score the dough with a sharp knife, making a shallow cut about 1/2 inch deep.
10. Place the prepared dough in the oven. For a crispier crust, place a shallow pan filled with boiling water on the bottom oven rack to create steam.
11. Bake for 40 minutes or until the crust is golden brown. The bread should sound hollow when tapped. Alternatively, check readiness with an instant-read thermometer—it should read 195°F (90°C).
12. Remove from the oven and let cool for 10–20 minutes before slicing and serving.

How to Serve No Knead Seeded Oat Bread

Enjoy this warm bread on its own or with your favorite spreads. It’s perfect for sandwiches, toasted with butter, or served alongside soups and salads.

How to Store No Knead Seeded Oat Bread

Store any leftovers at room temperature, loosely covered, for up to 3 days. For longer freshness, you can refrigerate it for up to 10 days.

Tips to Make No Knead Seeded Oat Bread

• Use a kitchen scale for more accurate measurements of ingredients.
• Feel free to swap out seeds or add new ones based on your preference.
• Avoid overworking the dough to keep it light and airy.

Variation

You can add dried fruits like cranberries or raisins for a sweeter touch. Alternatively, try adding herbs or spices for extra flavor.

FAQs

1. Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour, but the texture may differ slightly.

2. How do I know if my bread is done baking?
The bread is done when it sounds hollow when tapped or reaches a temperature of 195°F (90°C) in the center.

3. Can I freeze this bread?
Yes, you can freeze it! Wrap it tightly in plastic wrap and then foil to prevent freezer burn. Thaw at room temperature when ready to enjoy.

So there you have it! A straightforward guide to make your very own No Knead Seeded Oat Bread at home. Enjoy the delightful taste and the love that goes into each bite!

No Knead Seeded Oat Bread

This hassle-free No Knead Seeded Oat Bread offers delightful crunch from seeds and a hearty texture from rolled oats, perfect for sandwiches or toasts.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 2 hours hrs 55 minutes mins

Course Breakfast, Brunch, Snack

Cuisine American

Servings 12 slices

Calories 150 kcal

Ingredients

  

Dry Ingredients

• 3 cups 3 cups (390g) bread flour (spooned & leveled), plus more as needed for shaping and pan Use additional flour for shaping
• 2 teaspoons 2 teaspoons (about 6g) Platinum Yeast from Red Star instant yeast Instant yeast preferred
• 1 cup 1 cup (85g) old-fashioned whole rolled oats
• 1/4 cup 1/4 cup (30g) unsalted pumpkin seeds (pepitas)
• 1/4 cup 1/4 cup (30g) salted or unsalted sunflower seeds
• 2 tablespoons 2 Tablespoons (18g) flax seeds or sesame seeds Choose either flax seeds or sesame seeds
• 2 teaspoons 2 teaspoons coarse salt

Wet Ingredients

• 2 tablespoons 2 Tablespoons (43g) honey
• 1 and 1/2 cups 1 and 1/2 cups (360ml) warm water (about 95°F or 35°C) Water should be warm, not hot

Topping (Optional)

• 1 tablespoon 1 Tablespoon (5g) old-fashioned whole rolled oats
• 1 tablespoon 1 Tablespoon (8g) pumpkin seeds (pepitas)
• 1 tablespoon 1 Tablespoon (8g) sunflower seeds
• 1 teaspoon 1 teaspoon flax seeds or sesame seeds Choose either flax seeds or sesame seeds

Instructions

 

Preparation

• In a large un-greased mixing bowl, whisk the flour and yeast together.
• Add the oats, pumpkin seeds, sunflower seeds, flax seeds, and salt, and whisk to combine.
• Mix the honey and water together, then pour over the dry ingredients.
• Using a silicone spatula or wooden spoon, gently mix together until all the flour is moistened.
• Shape the dough into a ball in the bowl and cover tightly with plastic wrap or aluminum foil.
• Let it sit at room temperature to rise for 3 hours.
• For the best flavor and texture, refrigerate the risen dough for at least 12 hours and up to 3 days.

Baking

• Lightly dust a nonstick baking sheet with flour or cornmeal.
• Using floured hands, carefully shape the risen dough into a ball and transfer it to the baking sheet.
• Mix the topping ingredients together and sprinkle them on top of the dough.
• Loosely cover it and let it rest for 45 minutes.
• Preheat your oven to 425°F (218°C).
• When ready, score the dough with a sharp knife, making a shallow cut about 1/2 inch deep.
• Bake for 40 minutes or until the crust is golden brown, or until it sounds hollow when tapped.
• Use an instant-read thermometer to ensure the center temperature is 195°F (90°C).
• Remove from the oven and let cool for 10–20 minutes before slicing and serving.

Notes

Enjoy this warm bread on its own, with spreads, or as part of a meal. Store leftovers at room temperature for up to 3 days, or in the refrigerator for up to 10 days. Use a kitchen scale for accurate measurements and feel free to customize with different seeds or ingredients.

Keyword Easy Bread Recipe, Homemade Bread, No Knead Bread, Oat Bread, Seeded Bread