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No Knead Seeded Oat Bread Recipe

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★★★★★

4.9 from 106 reviews

This No Knead Seeded Oat Bread is a wholesome, hearty loaf packed with oats, pumpkin seeds, sunflower seeds, and flax seeds. It requires minimal hands-on time with no kneading involved, relying on a long rise to develop flavor and texture. The bread features a slightly crisp crust, a tender and moist crumb, and a nutritious boost from added seeds and whole grains—perfect for a healthy breakfast toast or sandwich base.

Ingredients

Scale

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)
  • optional: cornmeal for dusting pan

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

Instructions

  1. Prepare ingredients: Watch the instructional video to familiarize yourself with the process before starting.
  2. Mix dry ingredients: In a large ungreased mixing bowl, whisk together bread flour and instant yeast. Add oats, pumpkin seeds, sunflower seeds, flax or sesame seeds, and coarse salt, then whisk to combine evenly.
  3. Add wet ingredients and form dough: Combine honey and warm water. Pour over dry mixture and gently stir with a silicone spatula or wooden spoon until all flour is moistened. The dough will be very sticky and shaggy; work with your hands if needed to form a rough ball in the bowl.
  4. First rise: Cover the bowl tightly with plastic wrap or aluminum foil and leave at room temperature for 3 hours. The dough should almost double in size with visible air bubbles.
  5. Cold fermentation (optional, for best flavor): For enhanced flavor and texture, refrigerate the covered dough for 12 hours up to 3 days. The dough will puff and may slightly deflate after a couple of days, which is normal.
  6. Shape dough: Lightly dust a large nonstick baking sheet with flour and/or cornmeal. With well-floured hands, gently shape the risen dough into a ball without deflating it too much.
  7. Add topping: Transfer the dough ball to the prepared baking sheet. Mix topping oats and seeds, sprinkle over the dough, pressing seeds gently to adhere. Loosely cover and let rest for 45 minutes.
  8. Preheat oven: During the 45-minute rest, preheat oven to 425°F (218°C).
  9. Score dough: Using a sharp knife or lame, make a shallow slash or X about 1/2 inch deep on top of the dough. Reshape if the loaf has flattened.
  10. Bake with steam (optional): Place a shallow metal or cast iron pan on the bottom rack and, once baking, quickly pour 3–4 cups boiling water into it and close the oven to trap steam for a crisper crust.
  11. Bake bread: Place the dough on the center rack and bake for 40 minutes or until golden brown. Cover with foil if browning too fast. Test doneness by tapping the crust (it should sound hollow) or internal temperature reaching 195°F (90°C).
  12. Cool: Remove bread from the oven and cool on a wire rack for at least 10–20 minutes before slicing.
  13. Storage: Store leftovers loosely covered at room temperature up to 3 days or refrigerated up to 10 days.

Notes

  • Using instant yeast eliminates the need to proof yeast separately, making the process quicker.
  • The dough is very sticky and should not be kneaded in a mixer; hand mixing works best.
  • Long cold fermentation enhances flavor and texture but is optional.
  • If you do not have a nonstick baking sheet, lightly oil and dust with cornmeal or flour to prevent sticking.
  • The steam created in the oven helps produce a crispier crust, but the bread bakes well without this step too.
  • Do not slice bread immediately after baking to avoid a gummy texture; let it cool properly.

Keywords: no knead bread, seeded bread, oat bread, homemade bread, no knead oat bread, seeded loaf, easy bread recipe

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