Print

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.

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

  1. Prepare Visual Guide: Watch the accompanying video before beginning to familiarize yourself with the process, helping to ensure success.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Preheat Oven: During the 45-minute rest, preheat the oven to 425°F (218°C).
  9. 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.
  10. 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.
  11. 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).
  12. 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.
  13. 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

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