Description
Discover how to make No Knead Seeded Oat Bread with ease. This recipe guides you through creating a delicious, wholesome loaf packed with nutritious seeds.
Ingredients
Scale
- 3 cups (390 g) bread flour (spooned & leveled), plus more as needed for shaping and pan
- 2 teaspoon s (about 6g) Platinum Yeast from Red Star instant yeast
- 1 cup (85 g) old-fashioned whole rolled oats
- 1/4 cup (30 g) unsalted pumpkin seeds (pepitas)
- 1/4 cup (30 g) salted or unsalted sunflower seeds
- 2 Tablespoon s (18 g) flax seeds or sesame seeds
- 2 teaspoon (10 ml) s coarse salt
- 2 Tablespoon s (43 g) honey
- 1 and 1/2 cups (360 ml) warm water (about 95°F (35°C))
- Optional : cornmeal for dusting pan
- 1 Tablespoon (5 g) old-fashioned whole rolled oats
- 1 Tablespoon (8 g) pumpkin seeds (pepitas)
- 1 Tablespoon (8 g) sunflower seeds
- 1 teaspoon (5 ml) flax seeds or sesame seeds
Instructions
- Watch the video below before starting and use it as a visual reference for this recipe.
- In a large mixing bowl, combine the yeast and flour with a whisk. Add the oats, pumpkin seeds, sunflower seeds, flax seeds, and salt, then mix together. Blend the honey and warm water, then pour over the dry mix. Using a silicone spatula or a wooden spoon, gently stir the mixture. It will look dry and rough, but keep mixing until all the flour is wet. If necessary, use your hands to incorporate the ingredients. The dough will be sticky. Form it into a ball as best as you can in the bowl. (Note: This dough is too sticky for a mixer, so stir by hand.)
- Keep the dough in the bowl, cover it tightly with plastic wrap or foil, and leave it at room temperature. Let it rise for 3 hours. The dough will almost double in size, cling to the bowl’s sides, and develop many air bubbles.
- You can proceed with the next step immediately, but for optimal flavor and texture, it’s highly recommended to let the dough rest in the fridge for at least 12 hours and up to 3 days. (Even a couple of hours is beneficial!) Store the covered dough in the refrigerator for up to 3 days. The dough will rise during this period but may start to deflate after 2 days, which is normal.
- Lightly sprinkle a large nonstick baking sheet with flour and/or cornmeal. With well-floured hands, gently form the risen dough into a ball without deflating it too much. (This can be done in the bowl or on a floured surface.) The dough remains sticky.
- Move the shaped dough to the prepared baking sheet. Combine the topping ingredients, then sprinkle them over the dough. If the seeds don’t adhere, press them lightly into the dough. Cover loosely and let the dough rest for 45 minutes. You will bake it on this sheet. Refer to the recipe note if you prefer using a pizza stone or Dutch oven.
- During the 45-minute rest, preheat your oven to 425°F (218°C).
- When ready to bake, use a sharp knife, bread lame, or kitchen shears to make a shallow cut or X about 1/2 inch deep on the dough. If the loaf flattens during the rest, reshape it with floured hands.
- Place the shaped and scored dough on the prepared baking sheet into the preheated oven on the center rack.
- For a slightly crisper crust: Position a shallow metal or cast iron pan on the bottom oven rack. Carefully pour 3–4 cups of boiling water into the shallow pan and quickly close the oven door to trap the steam, which aids in creating a crispier crust.
- Bake for about 40 minutes until the crust is golden brown. If it darkens too quickly, cover with aluminum foil. To check for doneness, tap the warm bread lightly. A hollow sound indicates it’s done. For precision, the bread is done when an instant-read thermometer measures the center at 195°F (90°C).
- Take the bread out of the oven and let it cool for at least 10–20 minutes before slicing and serving.
- Store any leftovers loosely covered at room temperature for up to 3 days or in the refrigerator for up to 10 days.
Notes
- Ensure warm water is at 95°F (35°C) to properly activate yeast for rising. Mix honey-water gradually for even blending with dry ingredients. Lightly flour hands and surface if dough is too sticky for easier shaping.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italienne
Nutrition
- Calories: 300
- Fat: 12g
- Protein: 8g
Keywords: bread flour recipe, homemade seed bread, crispy bread crust, oat and seed loaf, yeast bread baking, pumpkin seed bread
