No Knead Seeded Oat Bread
An easy No Knead Seeded Oat Bread recipe made with wholesome ingredients and no kneading required.
Equipment
- Mixing Bowl
- Baking Sheet
- silicone spatula
- sharp knife
- oven
Ingredients
- 3 cups bread flour (spooned & leveled)
- 2 teaspoons instant yeast Platinum Yeast from Red Star
- 1 cup old-fashioned whole rolled oats
- ¼ cup pumpkin seeds (pepitas)
- ¼ cup sunflower seeds salted or unsalted
- 2 Tablespoons flax seeds or sesame seeds
- 2 teaspoons coarse salt
- 2 Tablespoons honey
- 1 ½ cups warm water (about 95°F (35°C))
- cornmeal for dusting pan (optional)
Topping
- 1 Tablespoon old-fashioned whole rolled oats
- 1 Tablespoon pumpkin seeds (pepitas)
- 1 Tablespoon sunflower seeds
- 1 teaspoon flax seeds or sesame seeds
Instructions
- Watch the video below before you begin, and let that be your visual guide for this recipe.
- In a large un-greased mixing bowl, whisk the flour and yeast together. Add the oats, pumpkin seeds, sunflower seeds, flax seeds, and salt and whisk to combine. Mix the honey and water together, and then pour over the dry ingredients. Using a silicone spatula or wooden spoon, gently mix together until all the flour is moistened.
- Cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature. Allow to rise for 3 hours until nearly doubled in size.
- For best flavor, refrigerate the dough for at least 12 hours and up to 3 days.
- Dust a large nonstick baking sheet with flour or cornmeal. Shape the risen dough into a ball using floured hands.
- Transfer ball to prepared baking sheet. Mix topping ingredients together and sprinkle on top of dough, pressing in if needed. Loosely cover and rest for 45 minutes.
- Preheat the oven to 425°F (218°C).
- Using a sharp knife, score the dough with a slash or X about ½ inch deep.
- Place the shaped and scored dough in the preheated oven on the center rack.
- Optional: To create a crispier crust, place a shallow metal baking pan on the bottom oven rack and quickly pour in boiling water before shutting the oven.
- Bake for 40 minutes or until golden brown. Check for doneness by tapping to see if it sounds hollow.
- Remove from the oven and allow to cool for at least 10–20 minutes before slicing.
- Store leftovers loosely covered at room temperature for up to 3 days or refrigerated for up to 10 days.
Notes
Dough can be prepared ahead and stored in the refrigerator. You can also freeze the bread for up to 3 months.
Nutrition
Serving: 1sliceCalories: 160kcalCarbohydrates: 30gProtein: 5gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 240mgPotassium: 130mgFiber: 3gSugar: 1gCalcium: 20mgIron: 1mg
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