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.
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.