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.
Ingredients
Scale
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
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.
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.