Description
A hearty, rustic No Knead Seeded Oat Bread made with rolled oats, pumpkin seeds, and sunflower seeds. This easy, no-knead loaf delivers a golden crust, soft interior, and cozy homemade flavor with minimal effort.
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)
Topping (optional):
1 tablespoon rolled oats
1 tablespoon pumpkin seeds
1 tablespoon sunflower seeds
1 teaspoon flax or sesame seeds
Instructions
In a large bowl, whisk together flour and yeast. Add oats, seeds, and salt.
Stir honey into warm water, then pour over dry ingredients. Mix until all flour is moistened. Dough will be sticky and shaggy.
Cover the bowl tightly and let dough rise at room temperature for about 3 hours, until doubled and bubbly.
For best flavor, refrigerate the dough for at least 12 hours and up to 3 days.
Shape dough into a round loaf with floured hands and place on a floured or cornmeal-dusted baking sheet.
Sprinkle with topping, cover loosely, and rest for 45 minutes.
Preheat oven to 425°F. Score the top of the loaf with a sharp knife.
Bake for 40 minutes until golden brown and hollow-sounding when tapped.
Cool for 10–20 minutes before slicing.
Notes
Dough can be made up to 3 days in advance.
Bread freezes well for up to 3 months once baked.
For a crispier crust, add steam by placing a pan of boiling water on the bottom oven rack while baking.
All-purpose flour can be substituted 1:1 if needed.
- Prep Time: 4 hours
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg