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No Knead Seeded Oat Bread Recipe

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4 from 10 reviews

This No Knead Seeded Oat Bread is a hearty, wholesome loaf bursting with a variety of nutritious seeds and oats, requiring minimal effort but delivering maximum flavor and texture. With a simple mix-and-rise method, it yields a rustic, crusty bread perfect for sandwiches or breakfast toast, enhanced by an optional honey sweetness and a crunchy seed topping.

  • Total Time: 3 hours 55 minutes to 4 days (includes rising times)
  • Yield: 1 loaf (about 9 inches round)

Ingredients

Dough

  • 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/30ml) 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. Combine dry ingredients: In a large ungreased mixing bowl, whisk together the bread flour and instant yeast. Add the rolled oats, pumpkin seeds, sunflower seeds, flax or sesame seeds, and coarse salt. Whisk again to evenly distribute these ingredients.
  2. Mix wet and dry ingredients: Stir together honey and warm water until combined, then pour over the dry ingredients. Using a silicone spatula or wooden spoon, gently mix everything together. The dough will initially appear dry and shaggy; keep mixing until all the flour is moistened. For best results, use your hands to fully incorporate sticky dough.
  3. First rise at room temperature: Shape the dough into a ball within the bowl. Cover it tightly with plastic wrap or aluminum foil and leave it at room temperature for 3 hours. During this time, the dough should nearly double in size and develop bubbles.
  4. Optional cold fermentation: For enhanced flavor and texture, place the covered dough in the refrigerator for at least 12 hours and up to 3 days. The dough may puff or slightly deflate during refrigeration, which is normal.
  5. Prepare for shaping: Lightly dust a large nonstick baking sheet with flour and/or cornmeal. Using floured hands and gentle pressure, shape the risen dough into a ball without deflating it too much. Transfer it carefully to the prepared baking sheet.
  6. Apply topping and second rise: Mix together the topping ingredients. Sprinkle them evenly over the dough, pressing gently to help them stick. Loosely cover and let the dough rest for 45 minutes at room temperature.
  7. Preheat oven: During the final rise, preheat your oven to 425°F (218°C).
  8. Score the dough: Using a very sharp knife, bread lame, or kitchen shears, make a shallow 1/2 inch deep slash or an X on the top of the dough. If the loaf has spread out during the rest period, carefully reshape it with floured hands before scoring.
  9. Add steam for crust (optional): Place a shallow metal or cast iron pan on the bottom rack of the oven. After placing the bread on the center rack, pour 3-4 cups boiling water into the pan and quickly close the oven door to trap steam. This creates a crispier crust.
  10. Bake the bread: Bake on the center rack for about 40 minutes until the crust turns golden brown. If the bread is browning too fast, tent with foil. The bread is done when it sounds hollow when tapped or when an instant read thermometer reaches 195°F (90°C) in the center.
  11. Cool before slicing: Remove the bread from the oven and let it cool for at least 10-20 minutes to finish setting the crumb before slicing.
  12. Storage: Store leftover bread loosely covered at room temperature for up to 3 days or refrigerate for up to 10 days.

Notes

  • The dough is very sticky and not suitable for mixing machines; hand mixing is recommended.
  • Cold fermentation is optional but improves flavor and texture.
  • Using steam during baking helps achieve a crispier crust.
  • Use a sharp scoring tool to make shallow cuts before baking for proper expansion.
  • Adjust dusting flour or cornmeal depending on your pan to prevent sticking.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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