No Knead Seeded Oat Bread Made Simple in 5 Foolproof Steps

Name: No Knead Seeded Oat Bread
Prep time: 4 h
Cook time: 40 min
Total time: 4 h 40 min
Cuisine: American
Ingredients: 3 cups bread flour, plus more for shaping; 2 teaspoons instant yeast; 1 cup old-fashioned rolled oats; 1/4 cup pumpkin seeds (pepitas); 1/4 cup sunflower seeds; 2 tablespoons flax seeds or sesame seeds; 2 teaspoons coarse salt; 2 tablespoons honey; 1 1/2 cups warm water (about 95°F); 1 tablespoon rolled oats; 1 tablespoon pumpkin seeds; 1 tablespoon sunflower seeds; 1 teaspoon flax or sesame seeds

Jump to Recipe

If homemade bread has ever felt intimidating, No Knead Seeded Oat Bread is here to gently prove you wrong. This is the kind of recipe that fits real life—the busy weeks, the messy kitchens, the “I forgot to plan dinner” moments. You stir, you wait, and the oven does the rest. No kneading. No stress. Just a hearty, seed-packed loaf that smells like comfort and tastes like you worked way harder than you actually did.

This No Knead Seeded Oat Bread is especially perfect if you love wholesome texture, a slightly chewy crumb, and that bakery-style crust that makes butter melt on contact. It’s a quiet overachiever—simple, reliable, and deeply satisfying.

As someone who leans on slow cookers and low-effort recipes when life gets hectic, this bread feels like a warm hug. The kind you didn’t know you needed until your kitchen smells amazing and your to-do list suddenly feels manageable.

Why You’ll Love This No Knead Seeded Oat Bread

Let me count the ways—because this loaf earns its spot on your counter.

No kneading required. Your arms can rest. A spoon does all the work.
Hearty and filling. Thanks to oats, pumpkin seeds, sunflower seeds, and flax.
Flexible timing. The dough can hang out in the fridge for up to 3 days.
Beginner-friendly. If yeast makes you nervous, this recipe is very forgiving.
Perfect for real life. Breakfast toast, soup sidekick, sandwich base—this bread does it all.

It’s rustic without being fussy. Wholesome without tasting “health food-y.” And once you make it once, you’ll start planning meals around it.

Ingredients You’ll Need (Nothing Fancy)

This No Knead Seeded Oat Bread uses pantry staples plus a handful of seeds for texture and flavor.

For the bread:

3 cups bread flour (spooned & leveled)
2 teaspoons instant yeast
1 cup old-fashioned rolled oats
1/4 cup pumpkin seeds (pepitas)
1/4 cup sunflower seeds
2 tablespoons flax seeds or sesame seeds
2 teaspoons coarse salt
2 tablespoons honey
1 ½ cups warm water (about 95°F)

Optional:

Cornmeal for dusting the pan

For the topping:

Rolled oats
Pumpkin seeds
Sunflower seeds
Flax or sesame seeds

Nothing exotic. Just honest ingredients doing good work together.

How to Make No Knead Seeded Oat Bread (Step by Step)

This is a stir-it-and-forget-it situation. Perfect for multitasking humans.

Step 1: Mix the Dough

In a large bowl, whisk together the flour and yeast. Add oats, seeds, and salt. In a separate cup, mix the honey with warm water, then pour it over the dry ingredients.

Use a spatula or wooden spoon to mix until everything is moistened. The dough will look shaggy and sticky—totally normal. If needed, use your hands to bring it together.

Step 2: First Rise (Hands-Off Time)

Cover the bowl tightly and leave it on the counter at room temperature for about 3 hours. The dough will puff up, double in size, and get bubbly.

This is the magic moment where yeast does all the heavy lifting while you live your life.

Step 3: Optional Cold Rest (Highly Recommended)

For the best flavor and texture, refrigerate the risen dough for at least 12 hours and up to 3 days. This step deepens flavor and improves the crumb—but if you’re short on time, even a couple of hours helps.

Step 4: Shape & Rest

Dust a nonstick baking sheet with flour or cornmeal. With floured hands, gently shape the dough into a round loaf. Don’t overthink it—rustic is the goal.

Sprinkle the topping seeds over the loaf, pressing gently so they stick. Cover loosely and let it rest for 45 minutes while the oven preheats to 425°F.

Step 5: Bake

Score the top with a sharp knife or bread lame. Bake for 40 minutes, until golden brown and hollow-sounding when tapped.

For a crispier crust, place a pan of boiling water on the lower oven rack to create steam.

Let the bread cool for at least 10–20 minutes before slicing. I know it’s hard. Worth it.

No Knead Seeded Oat Bread with golden crust and seeded topping fresh from the oven — No Knead Seeded Oat Bread baked until golden brown with a beautifully crackled, seed-studded crust.

Helpful Tips From My Kitchen to Yours

Too sticky? Flour your hands, not the dough.
Crust browning fast? Tent loosely with foil.
Want extra crunch? Don’t skip the steam trick.
No bread flour? All-purpose works in a pinch.
Seeds not sticking? Press them gently into the dough before baking.

If your loaf isn’t perfectly round, congratulations—you made real bread.

A Little Real-Life Moment

The first time I made this No Knead Seeded Oat Bread, it was one of those weeks. Laundry everywhere. Dinner plans questionable. I stirred the dough, covered it, and forgot about it until the next day.

When it came out of the oven—golden, crackly, and smelling like a cozy bakery—I felt oddly accomplished. One good thing done. And sometimes, that’s enough.

FAQs About No Knead Seeded Oat Bread

Can I change the seeds?

Absolutely. Use what you love. Just aim for about 1/2 cup of larger seeds total.

How do I store leftovers?

Keep loosely covered at room temperature for up to 3 days or refrigerate for up to 10 days.

Can I freeze it?

Yes! Freeze baked bread for up to 3 months. Thaw in the fridge, then bring to room temp.

Can I use active dry yeast?

Yes—just expect a slightly longer first rise.

Can I bake it in a Dutch oven?

You can, and it gives a beautiful crust. Follow the Dutch oven instructions included above.

A Cozy Slice of Everyday Comfort

There’s something grounding about baking bread, especially when it doesn’t ask much from you. No Knead Seeded Oat Bread is simple, forgiving, and deeply comforting—the kind of recipe that quietly becomes part of your routine.

Whether you’re serving it with soup, toasting it for breakfast, or sneaking a warm slice with butter straight from the cutting board, this loaf shows up for you. And honestly? That’s exactly what we all need more of.

Cozy Pairings to Serve With This Bread

This No Knead Seeded Oat Bread is one of those loaves that quietly makes any meal feel more complete. If you’re planning a cozy dinner, a simple lunch, or a relaxed weekend spread, these recipes pair beautifully with a warm slice. Think soups made for dipping, fresh salads for balance, and a little extra baking inspiration if you’re in the mood to keep going.

A thick slice is perfect alongside Italian White Bean Soup slow cooker style—hearty, comforting, and ideal for soaking up every last spoonful.
For something fresh and bright, try it with Persian Shirazi Salad with crisp cucumbers and tomatoes, a light contrast to the bread’s nutty texture.
This loaf truly shines when served with Garlic Italian Broccoli Soup, especially on chilly nights when comfort food is non-negotiable.
If you love a bread-and-salad moment, pair it with Greek Lettuce Salad full of fresh herbs and crunch for an easy, feel-good meal.
And if you’re curious to explore another beloved version, you may enjoy the classic approach behind Seeded Oat Bread from Sally’s Baking Addiction, a favorite among home bakers.

These pairings keep things simple, cozy, and delicious—just the way homemade bread is meant to be enjoyed.