No Knead Seeded Oat Bread Recipe

Imagine a kitchen filled with the nutty, warm aroma of freshly baked bread dotted with seeds and golden oats. That’s exactly what you get with this No Knead Seeded Oat Bread — a hearty, chewy loaf with a gorgeous crust and a generous, wholesome seedy crumb. This recipe is practically magic: minimal effort, maximum payoff, and every slice is studded with crunchy pumpkin, sunflower, and flax seeds. Whether you’re a seasoned bread baker or a curious beginner, this loaf is sure to become a mainstay in your kitchen.

Ingredients You’ll Need

This No Knead Seeded Oat Bread relies on just a handful of thoughtfully chosen ingredients, each playing a vital role in building flavor, texture, and heartiness. Gather these basics and you’re already halfway to bread bliss!

• Bread flour: Provides strength and structure for an airy, chewy crumb — don’t substitute all-purpose here for best results.
• Instant yeast: Platinum Yeast from Red Star gives a reliable rise and helps create a tender interior with zero fuss.
• Old-fashioned whole rolled oats: Offer a rustic texture, nutty notes, and classic oat flavor inside and out.
• Pumpkin seeds (pepitas): Bring irresistible crunch and a beautiful pop of green speckled throughout the loaf.
• Sunflower seeds: Add chewy, roasty flavor and contrast — salted or unsalted both work, so use what you love.
• Flax seeds or sesame seeds: For extra nutrition, flavor, and another pleasant crunch.
• Coarse salt: Enhances overall flavor and balances the sweet and savory elements.
• Honey: Feeds the yeast and lends a subtle sweetness that complements the nuttiness of the seeds.
• Warm water: Activates the yeast and binds the dough — a perfect 95°F (35°C) ensures best results.
• Cornmeal (optional): For a classic bakery-style crust and easy release from the baking pan.
• Topping seeds & oats: A finishing touch of oats, pumpkin seeds, sunflower seeds, and flax for contrast and extra crunch.

How to Make No Knead Seeded Oat Bread

Step 1: Mix the Dry and Wet Ingredients

Begin by whisking together your bread flour and yeast in a big, roomy mixing bowl. Next, add the rolled oats, all three kinds of seeds, and the salt, whisking until everything looks well combined. In a small bowl or measuring cup, stir together the warm water and honey until smooth, then pour this sweet, yeasty liquid over the dry ingredients. With a spatula or wooden spoon, gently fold everything together — it will look messy and shaggy, but that’s exactly what you want. If needed, use your hands to bring it together into a sticky mound—don’t worry, that sticky dough is the sign of a great No Knead Seeded Oat Bread to come!

Step 2: Let the Dough Rise

Cover your bowl tightly with plastic wrap or aluminum foil and let the dough rest at room temperature for about 3 hours. Patience is key here. You’ll see the mixture transform into a bubbly, risen mass that almost doubles in size, clinging to the sides of the bowl with gorgeous air pockets. The aroma will tempt you, but resist the urge to peek too often!

Step 3: Cold Ferment for Maximum Flavor (Optional but Recommended)

If you have the time, pop the covered, risen dough right into your refrigerator for anywhere from 2 to 72 hours (or up to 3 days). This gives your No Knead Seeded Oat Bread a deeper, more complex flavor and an even chewier texture. Even just a few extra hours in the fridge can make a world of difference, so don’t skip this step if you can help it!

Step 4: Pre-shape and Top the Dough

Lightly dust a large nonstick baking sheet with flour and, if you have it, a bit of cornmeal for traditional crunch. Flour your hands generously and gently coax the dough into a round ball—no kneading needed, just soft encouragement so you don’t deflate all those precious air bubbles. Move the dough onto the prepared baking sheet. Combine your topping oats and seeds, then shower the dough’s top with this mix, pressing lightly so they cling to the sticky surface. Cover loosely and let it rest for another 45 minutes as you preheat your oven to 425°F (218°C).

Step 5: Score and Bake

When the dough is puffy and rested, use a sharp knife, bread lame, or even kitchen shears to score a deep slash or X about half an inch into the top. This lets the bread expand beautifully in the heat. Slide the bread into the hot oven. For an even crispier crust, add a shallow pan of boiling water to the oven’s bottom rack for lovely steam. Bake for 40 minutes, tenting with foil if the top is browning too quickly. You’ll know your No Knead Seeded Oat Bread is done when it sounds hollow when tapped or registers 195°F (90°C) on an instant-read thermometer.

Step 6: Cool and Slice

Allow the bread to cool for at least 10–20 minutes before slicing—this gives the crumb time to set and rewards you with neat, gorgeous slices instead of a gummy center. Then, just listen for the gentle crackle of the crust as you cut in, and get ready to savor the nutty, toasty aroma pouring out.

How to Serve No Knead Seeded Oat Bread

Garnishes

While this bread truly shines on its own, you can accentuate its rustic beauty with a pat of high-quality butter, a drizzle of local honey, or a swipe of tangy cream cheese. For a savory twist, a sprinkle of flaky sea salt or a few extra toasted seeds on top right after baking adds delightful crunch and a photogenic finish.

Side Dishes

No Knead Seeded Oat Bread is incredibly versatile at the table. Serve slices with a comforting soup or hearty stew to soak up all those delicious broths. It’s also fantastic alongside crisp salads, morning eggs, or a cheese platter — sturdy enough to hold up to bold flavors, yet soft and pleasant enough for a simple snack.

Creative Ways to Present

Don’t be afraid to think beyond the loaf! Try toasting thick slices to make artisanal sandwiches, serving it as a base for open-faced melts, or even cubing leftovers for the world’s tastiest croutons in your next salad. For brunch, stack slices with smoked salmon, herbed cream cheese, and thin cucumber ribbons for a striking presentation.

Make Ahead and Storage

Storing Leftovers

This bread stays fresh at room temperature for up to three days if kept loosely wrapped in parchment or a bread bag. For longer storage, stash it in the fridge (well-wrapped) for up to 10 days. You’ll be amazed at how the flavors and textures deepen with each passing day!

Freezing

To stock up, cool the loaf completely, then wrap tightly in foil or plastic wrap and place it in a freezer bag. It will freeze beautifully for up to three months. For convenience, consider pre-slicing the bread before freezing so you can grab just one or two slices at a time.

Reheating

To revive that just-baked magic, warm slices in a toaster or toaster oven until crisped at the edges and steamy-soft in the middle. For whole loaf reheating, place the bread (loosened from its wrappings) in a 350°F oven for 10–15 minutes. Enjoy your No Knead Seeded Oat Bread just as fresh as day one!

FAQs

Can I use different seeds in this bread?

Absolutely! Feel free to swap in your favorite seed mix — chia, poppy, or hemp seeds are all fantastic. Just keep the total amount the same to preserve the bread’s perfect balance of texture.

Is it okay to use all-purpose flour instead of bread flour?

While you can use all-purpose in a pinch, bread flour really delivers the chewy, lofty crumb that makes No Knead Seeded Oat Bread so special. The higher protein content in bread flour supports all those seeds and oats.

What if I don’t have instant yeast?

You can substitute active dry yeast, but dissolve it in the warm water and honey first, let sit for 5 minutes until foamy, then proceed as directed. The rise times will be very similar.

Can I make this recipe gluten-free?

Turning this into a gluten-free loaf is tricky, as bread flour is key for structure. However, you can experiment with a high-quality gluten-free bread flour blend, though you may need to adjust water and rise times.

Why is my dough so sticky?

Sticky dough is totally normal for No Knead Seeded Oat Bread. It means there’s enough hydration to develop a moist crumb and an open texture. Generously flour your hands and don’t worry — sticky dough leads to the best results!

Final Thoughts

There’s something truly wonderful about pulling a loaf of No Knead Seeded Oat Bread fresh from your own oven — it’s nourishing, satisfying, and so rewarding. Every bite bursts with nutty seeds, hearty oats, and chewy bread goodness. I encourage you to give this recipe a try soon and discover just how easy and delicious homemade bread can be!

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