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No Knead Seeded Oat Bread Recipe

No Knead Seeded Oat Bread Recipe
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4.8 from 9 reviews

This No Knead Seeded Oat Bread recipe creates a hearty and flavorful loaf packed with oats, seeds, and a touch of honey. The dough requires minimal effort and time, resulting in a delicious homemade bread perfect for any occasion.

Ingredients

Bread:

  • 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 (35°C))
  • optional: cornmeal for dusting pan

Topping:

  • 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

Instructions

  1. Prepare the Dough: Combine flour, yeast, oats, seeds, and salt. Mix honey and water, add to dry ingredients, and combine until moistened.
  2. Rise the Dough: Cover and let rise for 3 hours at room temperature, then refrigerate for enhanced flavor for up to 3 days.
  3. Shape and Rest: Shape dough into a ball, top with seed mixture, and rest for 45 minutes.
  4. Preheat and Score: Preheat oven. Score dough and place in the oven.
  5. Bake: Bake at 425°F (218°C) for 40 minutes, creating steam for a crispy crust.
  6. Cool and Serve: Cool before slicing and serving. Store leftovers as needed.

Notes

  • The dough will be sticky, so use flour as needed to handle it.
  • For a crispier crust, add steam to the oven during baking.
  • Allow the bread to cool before slicing for the best texture.

Nutrition

Find it online: https://cookedbysarah.com/no-knead-seeded-oat-bread-recipe/