No Knead Seeded Oat Bread Recipe

Introduction

This no knead seeded oat bread is a simple, wholesome loaf packed with hearty oats and crunchy seeds. With minimal effort and no need for kneading, it yields a beautifully textured bread that’s perfect for sandwiches or toast. Enjoy the nutty flavors and crispy crust that develop from the slow rise and baking process.

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)
• Optional: cornmeal for dusting pan
• For 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. Step 1: In a large un-greased mixing bowl, whisk together the flour and yeast. Add the oats, pumpkin seeds, sunflower seeds, flax seeds, and salt, then whisk to combine.
2. Step 2: Mix the honey and warm water together, then pour over the dry ingredients. Using a silicone spatula or wooden spoon, gently mix until all the flour is moistened. The dough will be very sticky and shaggy. Use your hands if needed to incorporate everything and shape the dough into a ball in the bowl.
3. Step 3: Cover the dough tightly with plastic wrap or foil and set at room temperature for 3 hours. The dough should double in size and become bubbly.
4. Step 4: For best flavor and texture, place the covered dough in the refrigerator for at least 12 hours or up to 3 days. The dough may puff up and then deflate slightly—that’s normal.
5. Step 5: Lightly dust a large nonstick baking sheet with flour or cornmeal. With generously floured hands, gently shape the dough into a ball without deflating it too much. Transfer it to the prepared baking sheet.
6. Step 6: Mix the topping seeds and oats together. Sprinkle on top of the dough and press lightly so they stick. Loosely cover and let rest for 45 minutes.
7. Step 7: Preheat the oven to 425°F (218°C) during the resting time.
8. Step 8: Score the dough with a sharp knife or bread lame, making a slash or an X about 1/2 inch deep. If the loaf has flattened, reshape gently with floured hands.
9. Step 9: Place the dough on the center rack of the preheated oven.
10. Step 10 (Optional): For a crispier crust, place a shallow pan on the bottom oven rack and carefully pour 3–4 cups of boiling water into it. Quickly close the oven door to trap steam.
11. Step 11: Bake for 40 minutes or until the crust is golden. Tent with foil if browning too fast. The bread is done when it sounds hollow when tapped or an instant-read thermometer reads 195°F (90°C).
12. Step 12: Remove from the oven and allow to cool on a rack for 10–20 minutes before slicing.

Tips & Variations

• Use a pizza stone or Dutch oven for a more artisan crust and texture.
• Swap honey for maple syrup or agave for different sweetness flavors.
• Add 1 teaspoon of cinnamon or herbs like rosemary to the dough for a unique twist.
• Use gluten-free flour blends and adjust water amounts carefully if making gluten-free.
• For extra crunch, toast the seeds before adding them to the dough.

Storage

Store the bread loosely covered at room temperature for up to 3 days to maintain crustiness and freshness. For longer storage, keep it in the refrigerator for up to 10 days. Reheat slices in a toaster or oven to refresh the crust before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular active dry yeast instead of instant yeast?

Yes, but you will need to activate the active dry yeast in warm water with a pinch of sugar before mixing it with the dry ingredients. Instant yeast can be mixed directly with dry ingredients as in this recipe.

Why does the dough need such a long rise and refrigeration time?

The long rise and cold fermentation enhance the flavor and texture of the bread by allowing the yeast to slowly develop sugars and gluten. This results in a more complex taste and better crumb structure.