No-Knead Seeded Oat Bread (Crusty, Chewy, and Nutritious!)

This No-Knead Seeded Oat Bread is a revelation! It’s a rustic, artisan-style loaf that’s packed with wholesome goodness, thanks to the addition of oats, pumpkin seeds, sunflower seeds, and flax seeds. I love how this recipe requires absolutely no kneading – the long, slow rise develops the gluten and creates a wonderfully chewy texture. The crust is beautifully golden and crispy, and the inside is soft and airy. It’s perfect for toast, sandwiches, or simply enjoying with a slather of butter.

Why You’ll Love This No-Knead Seeded Oat Bread

• No Kneading Required: The long, slow rise does all the work, so there’s no need for kneading.
• Crusty and Chewy: Baking the bread with steam (using a water bath or Dutch oven) creates a wonderfully crusty exterior and a soft, chewy interior.
• Wholesome and Nutritious: Packed with oats and seeds, this bread is a good source of fiber and nutrients.
• Easy to Make: This recipe uses simple ingredients and straightforward instructions.
• Artisan-Style: You’ll get a bakery-quality loaf of bread at home.

Ingredients for No-Knead Seeded Oat Bread

Here’s what you’ll need to make this hearty and flavorful bread. The full list with measurements is in the recipe card below.

Main Ingredients

• Bread flour (or all-purpose flour) (Dry Ingredient) Specific brand mentioned in original recipe notes
• Instant yeast (or active dry yeast) (Leavening Agent)
• Old-fashioned whole rolled oats (Grain)
• Unsalted pumpkin seeds (pepitas) (Seeds)
• Salted or unsalted sunflower seeds (Seeds)
• Flax seeds or sesame seeds (Seeds)
• Coarse salt (Seasoning)
• Honey (Sweetener)
• Warm water (Liquid)
• Cornmeal (for dusting pan) (optional)

Topping

• Old-fashioned whole rolled oats (Grain)
• Pumpkin seeds (pepitas) (Seeds)
• Sunflower seeds (Seeds)
• Flax seeds or sesame seeds (Seeds)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this No-Knead Seeded Oat Bread as is, but here are a few ideas for variations:

• Different Seeds: Use different types of seeds, such as chia seeds, hemp seeds, or poppy seeds.
• Add Nuts: Stir in some chopped walnuts, pecans, or almonds to the dough.
• Dried Fruit: Add some dried cranberries, raisins, or chopped dates for extra sweetness.
• Different Flour: Substitute some whole wheat flour for a portion of the all-purpose flour.
• Add Spices: Add a pinch of cinnamon, nutmeg, or allspice to the dough.

How to Make No-Knead Seeded Oat Bread

Let me show you how incredibly easy it is to make this No-Knead Seeded Oat Bread:

Mix Ingredients

1. In a large un-greased mixing bowl, I whisk the flour and yeast together.
2. I add the oats, pumpkin seeds, sunflower seeds, flax seeds, and salt and whisk to combine.
3. I mix the honey and warm water together, and then pour it over the dry ingredients.
4. Using a silicone spatula or wooden spoon, I gently mix everything together. The dough will seem dry and shaggy, but I keep working it until all the flour is moistened. If needed, I use my hands to work the dough ingredients together. The dough will be very sticky. I shape it into a ball in the bowl as best as I can. (Tip: Stir dough by hand. Dough is too sticky for a mixer.)

First Rise

1. Keeping the dough in the bowl, I cover the dough tightly with plastic wrap or aluminum foil and set it on the counter at room temperature (honestly, any normal room temperature is fine).
2. I allow it to rise for 3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles. (If it’s cold out, I like to preheat my oven for a few minutes, then turn it off, then place the bowl in the oven, trapping the heat inside. If your house is warm just leave it out, or if it’s warm outside you can place it there).

Refrigerate (Optional, but Recommended)

1. After the two- to three-hour rise time when the dough has about doubled, I have two options: bake, or store in the fridge. For absolute best flavor and texture, I strongly recommend letting this risen dough rest in the refrigerator for at least 12 hours and up to 3 days. (Even just a couple of hours is good!) I place the covered dough in the refrigerator for up to 3 days. The dough will puff up during this time, but may begin to deflate after 2 days. That’s normal and nothing to worry about.

Shape the Dough

1. I lightly dust a large nonstick baking sheet (with or without rims, and make sure it’s nonstick) with a little flour and/or cornmeal.
2. Using generously floured hands and gentle pressure so as to not deflate the dough too much, I shape the risen dough into a ball. (I just do this right inside the bowl it’s in, or you can do this on a lightly floured work surface.) The dough is very sticky.

Second Rise (Brief)

1. I transfer the ball to the prepared baking sheet.
2. I mix the topping ingredients together.
3. I sprinkle topping on top of the dough, and if the seeds aren’t sticking, I press them into the dough as best as I can.
4. I loosely cover and allow the dough to rest for 45 minutes.

Preheat Oven

1. During this 45 minutes, I preheat the oven to 425°F (218°C).

Score the Dough

1. When ready to bake, using a very sharp knife or bread lame (you could even use kitchen shears), I score the dough with a slash or X about ½ inch deep. (“Score” = shallow cut.) If the shaped loaf flattened out during the 45 minutes, I use floured hands to reshape.

Bake

1. I place the shaped and scored dough (on the flour/cornmeal-dusted pan) in the preheated oven on the center rack.
2. Optional for a slightly crispier crust: I place a shallow metal or cast iron baking pan or skillet (I usually use a metal 9×13-inch baking pan) on the bottom oven rack. I carefully and quickly pour 3–4 cups of boiling water into the shallow pan. I quickly shut the oven to trap as much steam inside. The steam helps create a crispier crust.
3. I bake for 40 minutes or until the crust is golden brown. If I notice the exterior browning too quickly, I tent the bread with aluminum foil. How to test for doneness: I give the warm bread a light tap. If it sounds hollow, it’s done. For a more accurate test, the bread is done when an instant-read thermometer reads the center of the loaf as 195°F (90°C).

Cool and Serve

1. I remove the bread from the oven and allow it to cool for at least 10–20 minutes before slicing and serving.

Tips and Tricks for the BEST No-Knead Bread

Here are my secrets for making this bread truly exceptional:

• Warm Water: Make sure the water is warm (about 95°F/35°C) but not hot, to activate the yeast.
• Don’t Knead: The long, slow rise develops the gluten, so there’s no need to knead the dough.
• Sticky Dough is Okay: The dough will be sticky – that’s normal! Don’t add too much extra flour.
• Steam is Key: Creating steam in the oven (either with a water bath or by baking in a Dutch oven) is crucial for a crispy crust.
• Cool Completely: Let the bread cool completely before slicing to prevent it from being gummy.

How to Serve

This No-Knead Seeded Oat Bread is delicious served:

• Warm with Butter: A classic and simple way to enjoy fresh bread.
• With Jam or Honey: Perfect for breakfast or a snack.
• Sandwiches: Use it to make sandwiches.
• Toast: Toast slices and top with your favorite spreads.
• Soup or Stew: A great accompaniment to your favorite soup or stew.

Make Ahead and Storage

You can store the dough, after the first rise, in the refrigerator for up to 3 days. Baked bread can be stored at room temperature for up to 3 days or frozen for longer storage.

FAQs about No-Knead Seeded Oat Bread

• Can I use a different type of flour?
  • Bread flour is recommended, you can use all-purpose.
• What if I don’t have a Dutch oven?
  • Follow baking instructions for using a pizza stone.
• Can I add other ingredients to the dough?
  • Yes!

Enjoy this incredibly easy and delicious No-Knead Seeded Oat Bread! It’s a perfect way to enjoy fresh, crusty, artisan-style bread at home.

No-Knead Seeded Oat Bread

• Author: Caoimhe Byrne
• Prep Time: 15 minutes
• Rise Time: 2 hours
• Cook Time: 40 minutes
• Total Time: 2 hours 55 minutes
• Yield: 1 loaf 1x
• Category: Bread
• Cuisine: American, Artisan Bread

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Description

This No-Knead Seeded Oat Bread is a rustic, flavorful loaf packed with wholesome ingredients. A long, slow rise develops flavor and texture without any kneading, and a simple seed topping adds crunch and visual appeal.

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Ingredients

Scale 1x2x3x

For the Dough:

• 3 cups (390g) bread flour, spooned & leveled, plus more for dusting
• 2 teaspoons (about 6g) instant yeast (or active dry yeast, see notes)
• 1 cup (85g) old-fashioned rolled oats (not instant or quick-cooking)
• 1/4 cup (30g) unsalted pumpkin seeds (pepitas)
• 1/4 cup (30g) sunflower seeds (salted or unsalted)
• 2 tablespoons (18g) flax seeds or sesame seeds
• 2 teaspoons coarse salt (kosher salt or sea salt)
• 2 tablespoons (43g) honey
• 1 1/2 cups (360ml) warm water (about 95°F / 35°C)
• Cornmeal, for dusting (optional)

For the Topping:

• 1 tablespoon (5g) old-fashioned rolled oats
• 1 tablespoon (8g) pumpkin seeds (pepitas)
• 1 tablespoon (8g) sunflower seeds
• 1 teaspoon flax seeds or sesame seeds

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Instructions

• Combine Dry Ingredients: In a large mixing bowl, whisk together the bread flour, instant yeast (or active dry yeast), rolled oats, pumpkin seeds, sunflower seeds, flax seeds (or sesame seeds), and salt.
• Combine Wet Ingredients: In a separate small bowl or liquid measuring cup, combine the warm water and honey. Stir until the honey is dissolved.
• Mix Dough: Pour the honey-water mixture over the dry ingredients in the large bowl. Using a silicone spatula or wooden spoon, gently mix until a shaggy, sticky dough forms. Make sure all the flour is moistened. The dough will be very sticky and rough-looking; this is normal for a no-knead bread. If the dough seems excessively wet, add 1-2 tablespoons more flour. If it seems too dry, add 1-2 tablespoons more water.
• First Rise (Bulk Fermentation): Cover the bowl tightly with plastic wrap or aluminum foil. Let the dough rise at room temperature for 3 hours. The dough should roughly double in size, stick to the sides of the bowl, and have visible air bubbles. Note: Room temperature is fine; a slightly warmer environment will speed up the rise.
• Optional Refrigerated Rise (for Enhanced Flavor): For the best flavor and texture, after the initial 3-hour rise, refrigerate the covered dough for at least 12 hours and up to 3 days. This slow, cold rise develops a more complex flavor. Even a couple of hours in the refrigerator makes a difference. The dough may puff up and then deflate slightly during refrigeration; this is normal. If refrigerating, let the dough sit at room temperature for 30-60 minutes before proceeding to shaping.
• Prepare Baking Sheet: Lightly dust a large, non-stick baking sheet (with or without rims) with flour and/or cornmeal.
• Shape Dough: Generously flour your hands. Gently shape the risen dough into a ball right in the bowl (or on a very lightly floured work surface). The dough will be very sticky, so avoid handling it more than necessary. Simply fold the edges of the dough up and over towards the center to create a rough ball or oval shape.
• Transfer to Baking Sheet: Carefully transfer the shaped dough to the prepared baking sheet.
• Prepare Topping: In a small bowl, combine the topping ingredients: rolled oats, pumpkin seeds, sunflower seeds, and flax seeds (or sesame seeds).
• Add Topping: Sprinkle the topping mixture evenly over the shaped dough. If the seeds aren’t sticking well, gently press them into the surface of the dough.
• Second Rise (Proofing): Loosely cover the dough with plastic wrap or a clean kitchen towel. Let it rest for 45 minutes at room temperature. This is a shorter rise, and the dough may not rise dramatically.
• Preheat Oven: During the 45-minute rest, preheat your oven to 425°F (218°C).
• Score Dough (Optional): When ready to bake, use a very sharp knife or a bread lame (or even clean kitchen shears) to score the top of the dough. Make one or more slashes, about 1/2-inch deep, across the surface. This helps control the expansion of the bread during baking.
• Reshape (If Needed): If the shaped loaf has flattened out significantly during the 45-minute rest, gently reshape it with floured hands before baking.
• Create Steam (Optional, for Crispier Crust): For a slightly crispier crust, create steam in the oven. Place a shallow metal or cast iron baking pan or skillet on the bottom rack of the oven while it’s preheating. Just before baking the bread, carefully and quickly pour 3-4 cups of boiling water into the hot pan. Quickly shut the oven door to trap the steam.
• Bake: Place the baking sheet with the bread on the center rack of the preheated oven. Bake for 40 minutes, or until the crust is a deep golden brown.
• Check for Doneness: To check for doneness, give the warm bread a light tap on the bottom. If it sounds hollow, it’s likely done. For a more accurate test, use an instant-read thermometer inserted into the center of the loaf. The bread is done when the internal temperature reaches 195°F (90°C).

 

• Cool: Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving. Cooling completely allows the internal structure to set, preventing a gummy texture.

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Notes

• Flour: Bread flour is recommended for a chewier loaf, but all-purpose flour will also work. The recipe author uses King Arthur all-purpose flour, and other flours may yield slightly different results. Use the spoon-and-level method or, ideally, weigh the flour.
• Yeast: You can use instant yeast or active dry yeast interchangeably in this recipe. There’s no need to proof the yeast separately.
• Water Temperature: The water should be warm to the touch, but not hot (around 95°F / 35°C).
• Rising Time: Rising times can vary depending on the temperature of your kitchen.
• Seeds: You can customize the seed mixture to your liking.
• Dutch Oven/Pizza Stone (Alternative Baking Methods): The recipe provides instructions for baking on a baking sheet, but notes that a pizza stone or Dutch oven can be used. If using a Dutch oven, preheat it with the lid on, bake covered for 30 minutes, then uncovered for the remaining time.
• Storage: Store leftover bread loosely covered at room temperature for up to 3 days or in the refrigerator for up to 10 days.