Introduction

This no knead seeded oat bread is a wholesome, hearty loaf perfect for any time of day. With a mix of oats, pumpkin seeds, sunflower seeds, and flax seeds, it offers fantastic texture and flavor without the fuss of kneading. It’s an easy recipe that yields a crusty exterior and tender crumb, ideal for sandwiches or toast.

No Knead Seeded Oat Bread Recipe - Recipe Image

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
1 Tablespoon (5g) old-fashioned whole rolled oats (for topping)
1 Tablespoon (8g) pumpkin seeds (pepitas) (for topping)
1 Tablespoon (8g) sunflower seeds (for topping)
1 teaspoon flax seeds or sesame seeds (for topping)

Instructions

Step 1: In a large un-greased mixing bowl, whisk together the flour and yeast. Add oats, pumpkin seeds, sunflower seeds, flax seeds, and salt, then whisk to combine.
Step 2: Mix the honey and warm water together, then pour over the dry ingredients. Use a silicone spatula or wooden spoon to gently mix. The dough will seem dry and shaggy; keep working it until all flour is moistened. If needed, use your hands to bring the dough together—it will be very sticky. Shape it into a ball in the bowl.
Step 3: Cover the bowl tightly with plastic wrap or foil and let the dough rise at room temperature for 3 hours. It should almost double in size, stick to the bowl sides, and show many air bubbles.
Step 4: For best flavor and texture, refrigerate the covered dough for at least 12 hours and up to 3 days. The dough may puff up and then deflate slightly, which is normal.
Step 5: Lightly dust a large nonstick baking sheet with flour or cornmeal. With generously floured hands, gently shape the risen dough into a ball, being careful not to deflate it much. Transfer it to the baking sheet.
Step 6: Mix the topping oats and seeds in a small bowl. Sprinkle evenly over the dough, pressing seeds lightly into the surface so they stick. Loosely cover and let rest for 45 minutes.
Step 7: Preheat the oven to 425°F (218°C) during the dough’s resting time.
Step 8: Score the dough with a sharp knife or bread lame, making a slash about 1/2 inch deep. If the loaf has flattened, use floured hands to reshape before scoring.
Step 9: Place the scored dough on the center rack of the preheated oven.
Step 10: For a crispier crust, place a shallow pan on the bottom rack and carefully pour 3–4 cups of boiling water into it. Quickly close the oven to trap steam.
Step 11: Bake for about 40 minutes until golden brown. Tent with foil if browning too fast. Check doneness by tapping the crust for a hollow sound or using a thermometer—195°F (90°C) in the center indicates done.
Step 12: Remove bread from oven and cool for at least 10–20 minutes before slicing.

Tips & Variations

Use a mix of seeds and grains you enjoy, such as sesame or chia seeds, for different textures and flavors.
If you prefer a softer crust, skip the boiling water steam step and bake without added humidity.
For a richer loaf, substitute honey with maple syrup or molasses.
Refrigerating the dough overnight enhances flavor and makes the texture more complex.

Storage

Store leftover bread loosely covered at room temperature for up to 3 days to keep the crust crisp. For longer storage, refrigerate for up to 10 days. Reheat slices in a toaster or oven for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you’ll need to activate active dry yeast in warm water first and allow it to foam before mixing with dry ingredients. Adjust the rising time as needed.

Do I have to refrigerate the dough overnight?

No, you can bake the bread after the initial 3-hour rise. However, refrigerating for 12 hours or more improves flavor and texture significantly.

No Knead Seeded Oat Bread Recipe

Print Recipe

★★★★★

4.7 from 584 reviews

This No Knead Seeded Oat Bread is a wholesome, hearty artisan loaf featuring a delightful mix of oats and seeds like pumpkin, sunflower, and flax. Its easy, hands-off preparation involves minimal mixing and a long rise for deep flavor, making it perfect for bakers of all skill levels seeking a nutritious, flavorful bread with a crisp crust and tender crumb.

Author: Lila
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 3 hours 55 minutes (plus optional refrigeration time up to 3 days)
Yield: 1 loaf (about 10–12 slices) 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry 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

Wet Ingredients

2 Tablespoons (43g) honey
1 and 1/2 cups (360ml) warm water (about 95°F / 35°C)

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

Optional

Cornmeal for dusting pan

Instructions

Prepare Visual Guide: Watch the accompanying video before beginning to familiarize yourself with the process, helping to ensure success.
Mix Dry Ingredients: In a large, ungreased mixing bowl, whisk together the bread flour and instant yeast. Add the oats, pumpkin seeds, sunflower seeds, flax or sesame seeds, and coarse salt. Whisk again until evenly combined.
Add Wet Ingredients & Form Dough: Combine the honey and warm water, then pour it over the dry ingredients. Using a silicone spatula or wooden spoon, gently mix the dough until all flour is moistened. The dough will appear dry and shaggy at first, but keep mixing. Use your hands if needed to work the sticky dough into a cohesive ball, shaping it as best as possible inside the bowl.
First Rise at Room Temperature: Cover the bowl tightly with plastic wrap or aluminum foil and leave it at room temperature for 3 hours. The dough will approximately double in size and develop many air bubbles, sticking to the sides.
Optional Cold Fermentation: For enhanced flavor and texture, place the covered dough in the refrigerator for 12 hours up to 3 days. The dough may puff up and then slightly deflate, which is normal.
Prepare Baking Surface: Lightly dust a large nonstick baking sheet with flour and/or cornmeal. Using floured hands, gently shape the risen dough into a ball without deflating it, directly on the baking sheet or a lightly floured surface.
Apply Toppings & Second Rest: Mix the topping seeds and oats together then sprinkle evenly atop the dough. Press the seeds gently into the sticky surface to help them adhere. Loosely cover and allow the dough to rest for 45 minutes.
Preheat Oven: During the 45-minute rest, preheat the oven to 425°F (218°C).
Score the Dough: Using a very sharp knife or bread lame, make a shallow slash or an X about 1/2 inch deep on the surface. If the dough flattened out, gently reshape it before scoring.
Prepare Steam (Optional): For a crustier exterior, place a shallow metal or cast iron pan on the oven’s bottom rack and preheat it. During baking, pour 3–4 cups of boiling water into the hot pan to create steam, then quickly close the oven door.
Bake the Bread: Place the baking sheet with the shaped and scored dough on the center oven rack. Bake for about 40 minutes or until the crust is golden brown and a tap on the bread sounds hollow. Use a thermometer to ensure the internal temperature reaches 195°F (90°C).
Cool Before Slicing: Remove the bread and allow it to cool on a rack for at least 10–20 minutes before slicing to finish setting the crumb.
Storage: Store leftovers loosely covered at room temperature for up to 3 days or refrigerated for up to 10 days.

Notes

Use a pizza stone or Dutch oven if you prefer, but the recipe is designed for baking directly on a sheet pan.
Do not knead the dough with a mixer because it is very sticky; hand mixing is best.
Adding steam during baking improves crust crispiness but is optional.
Longer cold fermentation improves flavor but is not mandatory.
Tap test or internal temperature of 195°F (90°C) are reliable doneness indicators.

Keywords: no knead bread, seeded oat bread, homemade bread, easy bread recipe, artisan bread, healthy bread, whole oats bread