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No Knead Seeded Oat Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 39 reviews
  • Author: admin
  • Prep Time: 4 hours
  • Cook Time: 40 minutes
  • Total Time: 4 hours 40 minutes (plus optional cold fermentation up to 3 days)
  • Yield: 1 loaf (10-12 servings)
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This No Knead Seeded Oat Bread is a wholesome and hearty loaf packed with oats, pumpkin seeds, sunflower seeds, and flax seeds. Using an easy no-knead method, it requires minimal hands-on time and yields a flavorful bread with a crisp crust and tender crumb. Perfect for sandwiches, toast, or enjoying with butter and honey, this bread also benefits from a slow refrigerator rise for enhanced flavor and texture.

Ingredients

Scale

Main Dough 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 / 35°C)

Topping Ingredients

  • 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

Optional

  • Cornmeal for dusting pan

Instructions

  1. Watch instructional video: Begin by watching the recommended video guide to familiarize yourself with the process and techniques for this recipe.
  2. Mix dry ingredients: In a large, ungreased mixing bowl, whisk together the bread flour and instant yeast. Add the oats, pumpkin seeds, sunflower seeds, flax seeds, and coarse salt, mixing to combine evenly.
  3. Add wet ingredients and mix dough: In a separate container, combine honey and warm water (about 95°F or 35°C). Pour this mixture over the dry ingredients. Using a silicone spatula or wooden spoon, gently stir until all flour is moistened. The dough will be sticky and shaggy; you may need to use your hands to bring it together into a rough ball inside the bowl.
  4. First rise at room temperature: Cover the bowl tightly with plastic wrap or aluminum foil. Let the dough rise at room temperature for 3 hours until nearly doubled in size with visible air bubbles and some dough sticking to the sides.
  5. Cold fermentation for flavor development (optional but recommended): For enhanced flavor and texture, refrigerate the covered dough for at least 12 hours and up to 3 days. The dough may puff up and then slightly deflate after a couple of days; this is normal.
  6. Prepare baking surface: Lightly dust a large nonstick baking sheet (with or without rims) with flour and/or cornmeal.
  7. Shape dough: Using generously floured hands and gentle pressure to avoid deflating the dough, shape the risen dough into a ball either inside the bowl or on a floured surface. The dough will remain very sticky.
  8. Apply seed topping and rest: Place the shaped dough ball onto the prepared baking sheet. Mix the topping ingredients together (oats, pumpkin seeds, sunflower seeds, flax seeds) and sprinkle evenly on top. Press seeds gently into the dough if they don’t stick. Loosely cover and allow the dough to rest for 45 minutes.
  9. Preheat oven: While the dough is resting, preheat your oven to 425°F (218°C).
  10. Score the dough: With a very sharp knife, bread lame, or kitchen shears, make a 1/2 inch deep slash or an X on the top of the loaf to allow expansion during baking. If the dough has flattened, gently reshape it with floured hands before scoring.
  11. Prepare steam pan (optional): For a crispier crust, place a shallow metal or cast iron pan on the bottom oven rack. When placing the dough in the oven, pour 3–4 cups of boiling water into this pan and quickly close the oven door to trap steam.
  12. Bake the bread: Place the scored dough on the center oven rack and bake for 40 minutes or until the crust turns golden brown. Tent with aluminum foil if it browns too quickly. The bread is done when it sounds hollow to a tap or an internal temperature of 195°F (90°C) is reached.
  13. Cool before slicing: Remove the bread from the oven and allow it to cool on a rack for at least 10–20 minutes before slicing to finish the cooking process and set the crumb.
  14. Storage: Store leftover bread loosely covered at room temperature for up to 3 days or refrigerate for up to 10 days to maintain freshness.

Notes

  • The dough is very sticky and not suitable for mixing machines; use hands or spatula.
  • Cold fermentation in the refrigerator is optional but highly recommended to develop flavor and improve texture.
  • If you prefer, a pizza stone or Dutch oven can be used to bake, but this recipe bakes directly on a floured baking sheet.
  • Using steam during baking improves crust crispness.
  • Monitor the crust color during baking and tent with foil if needed to prevent burning.
  • Use an instant-read thermometer to confirm bread’s internal temperature for perfect doneness.
  • Flour amounts may vary slightly depending on humidity; add flour as needed during shaping to prevent excessive sticking.

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