Introduction

This No Knead Seeded Oat Bread is an easy-to-make, wholesome loaf packed with oats and a variety of crunchy seeds. Its rustic texture and slightly sweet flavor from honey make it a perfect everyday bread for toasting or sandwiches.

A round loaf of bread with a golden-brown crust sits on a white marbled surface. The top layer of the bread is covered with a mix of oats and pumpkin seeds, adding texture with small pieces in light tan and green shades. The crust has deep cracks showing the soft, light beige inside of the bread beneath. The loaf looks thick and crusty with a rough, homemade texture all around. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large un-greased mixing bowl, whisk together the bread flour and instant yeast. Add oats, pumpkin seeds, sunflower seeds, flax or sesame seeds, and coarse salt and whisk to combine.
Step 2: Mix honey and warm water together, then pour over the dry ingredients. Using a silicone spatula or wooden spoon, gently mix until all flour is moistened. The dough will be sticky and shaggy—use your hands if needed to bring it together into a rough ball.
Step 3: Cover the bowl tightly with plastic wrap or foil and let the dough rise at room temperature for 3 hours. It should nearly double, stick to the bowl sides, and have many air bubbles.
Step 4: For best flavor and texture, place the covered dough in the refrigerator for at least 12 hours and up to 3 days. It will puff up and may deflate slightly after 2 days—this is normal.
Step 5: Lightly dust a large nonstick baking sheet with flour or cornmeal. Using floured hands, gently shape the dough into a ball without deflating it. Transfer to the prepared baking sheet.
Step 6: Mix the topping ingredients together and sprinkle evenly over the dough. Press seeds lightly into the surface if needed. Loosely cover and let rest for 45 minutes.
Step 7: Preheat your oven to 425°F (218°C) during the dough’s final rest.
Step 8: Just before baking, score the dough with a sharp knife or bread lame about 1/2 inch deep, making a slash or an X. If the dough has flattened, reshape it gently with floured hands.
Step 9: Place the dough in the center of the preheated oven on the baking sheet.
Step 10 (optional): For a crisper crust, place a shallow pan on the oven’s bottom rack. Carefully pour 3–4 cups boiling water into it and quickly close the door to trap steam while baking.
Step 11: Bake for 40 minutes until crust is golden brown. If browning too fast, tent with foil. Test doneness by tapping the bottom to hear a hollow sound or check that the internal temperature reaches 195°F (90°C).
Step 12: Remove bread and cool on a rack for at least 10–20 minutes before slicing.

Tips & Variations

Use honey or maple syrup to add natural sweetness and keep the bread moist.
Try different combinations of seeds such as chia or hemp for a varied flavor and texture.
Letting the dough rest longer in the refrigerator enhances the flavor complexity.
For a gluten-free version, substitute the bread flour with a gluten-free all-purpose blend and adjust hydration as needed.

Storage

Store leftover bread loosely covered at room temperature for up to 3 days or refrigerate for up to 10 days. To refresh, reheat slices in a toaster or oven to restore crispness.

How to Serve

A round loaf of bread with a rough, golden-brown crust sits on white parchment paper. The top is covered with scattered oats and pumpkin seeds, creating a textured and slightly uneven surface. A deep cut runs down the middle of the bread, showing a soft, light interior with a few air holes. The bread looks fresh and crunchy, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Do I have to use instant yeast?

Instant yeast works best for this recipe because it activates quickly and doesn’t require proofing. You can use active dry yeast, but dissolve it in warm water first and allow it to activate before mixing.

Can I freeze this bread?

Yes, slice the cooled bread and wrap it tightly in plastic wrap and then foil, or place slices in a freezer bag. Freeze for up to 3 months. Thaw at room temperature or toast directly from frozen.