Wednesday, February 1, 2023
HomeFoodSeeded Oat Bread (No Kneading!)

Seeded Oat Bread (No Kneading!)

This seeded oat bread is crusty on the skin, chewy on the within, and has probably the most scrumptious crunch in each chew, due to all of the seeds. This can be a hearty loaf that may stand as much as any meal, from thick and chunky stews to delicate poached eggs. You’ll use a straightforward no-knead methodology to make this yeast bread, which produces a gorgeous home made loaf with minimal hands-on work.

This recipe is delivered to you in partnership with Purple Star Yeast.

round boule of seeded bread on wooden cutting board.

You understand these beautiful seed-encrusted loaves of bread you see in bakery home windows?

The sort that appear like they took ages to make, and also you surprise how a lot kneading, shaping, and work went into simply 1 loaf? Nicely, you may make those self same stunning seeded loaves proper at house, with hardly any work concerned. No kneading, no complicated shaping, no mixer wanted.

Sure, this crusty, chewy, golden brown, seed-speckled oat bread doesn’t require any difficult work.

This bread, like my home made cranberry nut bread and olive bread, will persuade anybody that you just both purchased it from a bakery or spent all day within the kitchen making it—which after all you didn’t. Don’t really feel like it’s a must to allow them to in on our little secret. 😉

sliced seeded bread with brown crust on wooden cutting board.

Hearty Home made Bread for Freshmen

This texture-lover’s seeded oat bread recipe relies off of my home made artisan bread, a splendidly straightforward and extensively fashionable no-knead bread that’s utilized by each freshmen and consultants.

When you’re nervous to attempt home made bread, this recipe is a superb introduction. Although the recipe is straightforward, the bread does NOT skimp on taste. It’s only a easy approach of baking home made bread impressed by the no-knead approach originating from bread professional Jim Lahey.

Right here’s why it’s so easy:

  • Solely 7 substances (together with water!)
  • Completely no kneading (identical to home made English muffins!)
  • Zero difficult shaping
  • No mixer required
  • 90% of the time is completely palms off
  • Dough can relaxation within the fridge for as much as 3 days—an incredible make-ahead recipe
  • Can bake in a dutch oven or on a baking sheet

The trick is giving the risen dough a relaxation within the fridge. The cool air slows the fermentation course of and helps develop higher taste.

Seize These Substances:

bread flour, honey, yeast, oats, seeds, and other ingredients on baking tray.

Right here’s why every ingredient is so essential:

  1. Bread Flour: Whilst you may use all-purpose flour on this recipe, I strongly suggest utilizing bread flour. Bread flour produces a stronger, chewier bread and that makes an enormous distinction in an artisan-style loaf like this oat bread.
  2. Oats: Oats present slightly healthful texture. Because the dough rises, the oats take in some moisture and increase. Entire rolled oats are finest, however you need to use fast oats if wanted.
  3. Salt: I like to recommend utilizing coarse sea salt as a result of I discover the bread’s taste missing with common desk salt.
  4. Immediate Yeast: I at all times use Platinum Yeast by Purple Star, which is an immediate yeast (aka “fast rise” yeast). 1 and 1/2 teaspoons is rather less than 1 customary packet. (If utilizing lively dry yeast, there are not any adjustments wanted to the recipe. The rise time may take barely longer.)
  5. Seeds: Pumpkin, sunflower, and flax seeds are all extremely nutritious—they’re just about superfoods. I really like that these 3 sorts of seeds fluctuate a lot in dimension and texture, however for those who’d like to vary up the sorts of seeds on this combination, go for it. I exploit a medley of seeds on this multigrain bread, too.
  6. Honey: Honey helps give this bread a springy, spongey texture. It additionally provides slightly sweetness, however we’re utilizing half as a lot honey right here than in my honey oat bread recipe, so the bread isn’t tremendous candy.
  7. Water: You’ll additionally want slightly heat water to deliver all of the substances collectively.

Let Me Present You Tips on how to Make This Seeded Bread

The total written recipe is under, however use the next explanations and step images that will help you get began. Carry the dough substances collectively as instructed within the recipe. At first the dough will appear very dry and shaggy and also you’ll query if it’ll even come collectively. It can. The truth is, the dough is slightly sticky after it has been totally combined:

dough with seeds in it in glass bowl.

Let it rise. Cowl the dough and let it rise at room temperature for about 3 hours. Discover that the dough rises OUT greater than it rises UP. That’s okay.

dough with seeds in it in glass bowl.

You possibly can transfer on to shaping and baking the dough, however for finest taste, I strongly suggest refrigerating the risen dough, even when it’s only for a pair hours. I often refrigerate it for 12 hours.

After the dough rises and rests within the fridge, use generously floured palms to form the dough right into a spherical boule or ball-like form.

hands shaping round ball of dough on counter.

Use a Baking Sheet or Dutch Oven

Baking the seeded oat bread in a lined dutch oven traps steam contained in the pot, creating that excellent crispy crust. When you plan to bake plenty of bread sooner or later, you gained’t remorse shopping for a dutch oven. When you don’t have a dutch oven, a nonstick baking sheet is finest. (I exploit a baking sheet within the video tutorial under. And actually have a trick for making a steamy oven!)

  1. Baking Sheet: When you’re utilizing a baking sheet, mud the pan with cornmeal and/or slightly flour. Place the dough on prime, cowl it, and let it relaxation because the oven preheats. You will see that these detailed directions within the recipe under, together with my optionally available steamy oven trick for a crispy crust in step 10. (Including boiled water to a pan beneath the baking bread. Works nice!)
  2. Dutch Oven: Place the empty dutch oven with lid within the oven because it preheats. Place the ball of dough on high-heat-resistant parchment paper (I exploit this parchment paper) after which match it inside a bowl. Cowl and let the dough relaxation because the oven preheats, then place it (with the parchment) within the sizzling dutch oven earlier than baking. You will see that these detailed directions within the recipe Be aware under.

Whichever baking methodology you utilize, don’t overlook so as to add seeds/oats to the outside of the dough (I often simply press them on). And ensure you rating the dough with a bread lame or sharp knife earlier than baking. Scoring permits the moist, ethereal dough to “breathe” because it expands and bakes.

Baking sheet methodology:

seeded bread before and after baking on silver baking sheet.

Dutch oven methodology:

seeded bread before and after baking.

The bread is unbelievable when it’s recent from the oven—heat, crispy, crusty, delicate, and loaded with texture in and out!

What Do I Serve With Seeded Bread?

Actually, it’s improbable plain, with a swipe of butter or a dip-dish of olive oil. The bread would even be scrumptious paired with home made basil pesto or home made honey butter.

However I particularly love serving this seeded oat bread alongside a soup, like this creamy rooster noodle soup or home made alphabet soup. It additionally offers phenomenal texture to grilled cheese sandwiches, and makes a hearty base for creamy smashed avocado and delicate eggs.

When you handle to have any leftover, make use of the stale bread on this straightforward breakfast casserole!

round boule of seeded bread on ivory linen.
4 slices of seeded oat bread.


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Comply with this straightforward no-knead recipe for a hearty loaf of home made seeded oat bread. Evaluate Notes earlier than starting. When you’re new to working with yeast, reference my Baking with Yeast Information for solutions to widespread yeast FAQs.

  1. Watch the video under earlier than you start, and let that be your visible information for this recipe.
  2. In a big ungreased mixing bowl, whisk the flour and yeast collectively. Add the oats, pumpkin seeds, sunflower seeds, flax seeds, and salt and whisk to mix. Combine the honey and water collectively, after which pour over the dry substances. Utilizing a rubber spatula or picket spoon, gently combine collectively. The dough will appear dry and shaggy, however maintain working it till all of the flour is moistened. If wanted, use your palms to work the dough substances collectively. The dough can be very sticky. Form right into a ball within the bowl as finest you may. If it’s not coming collectively, add an additional 2-3 Tablespoons (16-25g) of flour.
  3. Protecting the dough within the bowl, cowl the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature (truthfully any regular room temperature is okay). Permit to rise for 3 hours. The dough will nearly double in dimension, follow the perimeters of the bowl, and have plenty of air bubbles.
  4. You possibly can proceed with step 5 instantly, however for best possible taste and texture, I strongly suggest letting this risen dough relaxation within the fridge for at the very least 12 hours and as much as 3 days. (Even only a couple hours is nice!) Place lined dough within the fridge for as much as 3 days. The dough will puff up throughout this time, however might start to deflate after 2 days. That’s regular and nothing to fret about.
  5. Calmly mud a big nonstick baking sheet (with or with out rims, and ensure it’s nonstick) with slightly flour and/or cornmeal. Utilizing generously floured palms and delicate stress in order to not deflate the dough an excessive amount of, form the risen dough right into a ball. (I simply do that proper contained in the bowl it’s in, or you are able to do this on a flippantly floured work floor.) Dough may be very sticky.
  6. Switch ball to ready baking sheet. Combine topping substances collectively. Sprinkle on prime of dough, and if the seeds aren’t sticking, press them into the dough as finest you may. Loosely cowl and permit dough to relaxation for 45 minutes. You’ll bake the dough on this ready baking sheet. See recipe Be aware if you wish to use a dutch oven.
  7. Throughout this 45 minutes, preheat the oven to 425°F (218°C).
  8. When able to bake, utilizing a really sharp knife or bread lame (you may even use kitchen shears), rating the dough with a slash or X about 1/2 inch deep. (“Rating” = shallow reduce.) If the formed loaf flattened out in the course of the 45 minutes, use floured palms to reshape.
  9. Place the formed and scored dough (on the flour/cornmeal-dusted pan) within the preheated oven on the middle rack.
  10. Non-compulsory for a barely crispier crust: Place a shallow steel or forged iron baking pan or skillet (I often use a steel 9×13-inch baking pan) on the underside oven rack. Rigorously and rapidly pour 3–4 cups of boiling water into the shallow pan. Rapidly shut the oven to entice as a lot steam inside. The steam helps create a crispier crust.
  11. Bake for 40 minutes or till the crust is golden brown. When you noticing the outside browning too rapidly, tent the bread with aluminum foil. Tips on how to take a look at for doneness: Give the nice and cozy bread a lightweight faucet. If it sounds hole, it’s completed. For a extra correct take a look at, the bread is finished when an immediate learn thermometer reads the middle of the loaf as 195°F (90°C).
  12. Take away the bread from the oven and permit to chill for at the very least 10–20 minutes earlier than slicing and serving. Retailer leftovers loosely lined at room temperature for as much as 3 days or within the fridge for as much as 10 days.


  1. Make Forward & Freezing Directions: The dough can sit within the fridge for as much as 3 days (step 4), so it is a great recipe to start forward of time. You can even bake the bread, enable it to chill, and freeze for as much as 3 months. Thaw within the fridge and permit to return to room temperature earlier than serving. You can even freeze the dough. Full the recipe by way of step 5. Wrap in plastic wrap and place in a freezer-friendly container. Freeze as much as 3 months. To bake, enable dough to thaw in a single day within the fridge, or for two–3 hours at room temperature. Proceed with step 6, together with permitting dough to relaxation for 45 minutes earlier than baking. Remember that the bread tastes slightly heavier after freezing/thawing the dough after which baking it.
  2. Flour: For best possible taste and chewy texture, I strongly suggest utilizing bread flour. You should use a 1:1 substitution of all-purpose flour in a pinch with no different adjustments to the recipe. I like to recommend avoiding complete wheat flour on this dough, nevertheless if needed, you may substitute as much as 1 cup (about 130g) of the bread flour with complete wheat flour. The bread will style a bit heavy.
  3. Yeast: I at all times use Platinum Yeast from Purple Star, an immediate yeast. If utilizing lively dry yeast, the rise time might be barely longer. Reference my Baking with Yeast Information for solutions to widespread yeast FAQs.
  4. Salt: Use a rough salt, equivalent to coarse sea salt, on this bread. I discover the flavour barely missing when utilizing common desk nice salt. When you solely have nice salt, cut back to 1 and 1/2 teaspoons.
  5. Seeds: Be happy to make use of extra/much less of a selected seed you’re keen on, or skip any seeds if you want. Round 1/2 cup of bigger seeds and a couple of Tablespoons of smaller seeds is good. If you wish to add poppy seeds, substitute 1 Tablespoon of flax seeds with poppy seeds. Or simply use 1 Tablespoon poppy seeds and skip the flax.
  6. Utilizing a Dutch Oven: You want a 6-quart or bigger dutch oven or any giant oven-safe pot with a lid (lid is essential—see cranberry nut bread for extra info). Put together dough recipe above by way of step 4, together with refrigerating the risen dough for at the very least 2 hours. After refrigerating, flip the dough out onto a flippantly floured work floor and, utilizing flippantly floured palms, form right into a ball as finest you may. Doesn’t need to be excellent. Switch dough to a big piece of parchment paper. (Giant sufficient to suit inside your pot and one that’s protected underneath such excessive warmth. I exploit this parchment and it’s by no means been a difficulty.) Carry the parchment paper and dough up and place all of it into a big mixing bowl. Cowl dough flippantly with plastic wrap and depart alone for half-hour. Throughout this half-hour, preheat the oven to 425°F (218°C). Place your dutch oven (with the lid) inside for half-hour in order that it’s extraordinarily sizzling earlier than the dough is positioned inside. After half-hour, sprinkle seed topping throughout dough. And utilizing a bread lame, gently rating a 1/2 inch deep slash or X into the highest. Take away the dutch oven from the oven and thoroughly place the dough inside by lifting it up with the parchment paper and sticking all of it—parchment paper included—contained in the pot. Cowl with the lid. Bake for half-hour with the lid on. Rigorously take away the lid and proceed baking for 10 extra minutes or till the bread is golden brown. You possibly can take a look at for doneness precisely how you’d in step 10 above. Take away pot from the oven, fastidiously take away the bread from the pot, and permit to chill on a wire rack for 10–20 minutes earlier than slicing/serving.
  7. No Nonstick Pan?: When you don’t have a nonstick baking sheet, line it with parchment paper as a substitute. Coat with a dusting of flour and/or cornmeal earlier than inserting the dough on prime. Parchment paper can burn, so it’s finest to test the field to see how a lot warmth yours can tolerate. Decrease your oven warmth if needed, and bake the bread for longer till it’s golden brown and sounds hole when tapped.

Key phrases: seeded oat bread



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