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 9x13-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.

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