Why You’ll Love This Recipe
You’ll love this recipe for its simplicity, rustic texture, and wholesome ingredients. It’s ideal for anyone looking to enjoy bakery-quality bread without the hassle of kneading. Plus, the added seeds provide a rich crunch and a nutritional boost, making it as good for you as it is delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Bread flour
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Whole rolled oats
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Coarse sea salt
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Instant yeast (or active dry yeast)
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Pumpkin seeds
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Sunflower seeds
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Flax seeds
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Honey
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Warm water
Directions
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In a large bowl, combine all dry ingredients: flour, oats, salt, yeast, and seeds.
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Stir in warm water and honey until the dough forms a shaggy, sticky ball.
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Cover and let rise at room temperature for about 3 hours.
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After the initial rise, cover and refrigerate the dough for up to 3 days to enhance flavor.
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When ready to bake, shape the dough into a ball, place on parchment paper, and rest while the oven preheats to 425°F (218°C).
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Score the top, then bake in a preheated Dutch oven for 30 minutes with the lid on, followed by 10-15 minutes uncovered for a crisp crust.
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Cool before slicing.
Servings and Timing
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Servings: 1 loaf (about 12 slices)
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Prep Time: 10 minutes
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Rise Time: 3 hours (plus optional refrigeration up to 3 days)
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Bake Time: 40-45 minutes
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Total Time: about 4 hours (or longer with refrigeration)
Variations
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Try chia seeds, sesame seeds, or hemp seeds for a different blend.
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Replace honey with maple syrup or agave for a vegan version.
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Add chopped nuts like walnuts or pecans for extra texture.
Storage/Reheating
Store in an airtight container at room temperature for up to 3 days or refrigerate for 1 week. To reheat, toast slices or warm in a 300°F oven for 10 minutes. You can also freeze the bread, sliced or whole, for up to 3 months.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, but bread flour is recommended for a chewier texture and stronger structure.
Can I make this bread gluten-free?
This recipe hasn’t been tested with gluten-free flour, which may yield different results due to the structure needed for no-knead bread.
Do I need a Dutch oven to bake this bread?
A Dutch oven is ideal for a crisp crust, but you can use a baking sheet with a pan of water in the oven for steam.
Can I skip refrigerating the dough?
Yes, but refrigerating enhances flavor and texture, so it’s highly recommended if you have time.
Can I add sweeteners or dried fruit?
Absolutely—try raisins, cranberries, or a touch more honey for a sweeter loaf.
Is this bread suitable for sandwiches?
Yes! It’s sturdy, sliceable, and great for toast, sandwiches, or serving with soup.
How do I know when the bread is done?
The crust should be golden and the loaf should sound hollow when tapped. An internal temperature of 200–210°F confirms it’s done.
Can I use quick oats instead of rolled oats?
You can, but the texture may be slightly different. Rolled oats provide more structure.
How do I store the dough if I’m not baking right away?
Cover and refrigerate for up to 3 days. Bring to room temperature before baking.
Can I halve the recipe?
Yes, just divide all ingredients in half and reduce the baking time slightly.
Conclusion
Seeded Oat Bread is a beautiful, wholesome loaf that’s as nourishing as it is satisfying. With its no-knead simplicity and flavorful mix of seeds and oats, it’s a must-try for anyone who loves fresh, homemade bread. Perfect for breakfast, sandwiches, or as a side to hearty meals—this is a recipe you’ll come back to again and again.
Seeded Oat Bread
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Total Time: About 4 hours (or longer with refrigeration)
- Yield: 1 loaf (about 12 slices)
- Category: Bread
- Method: No-Knead / Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Seeded Oat Bread is a hearty, no-knead artisan loaf that’s packed with nutritious pumpkin, sunflower, and flax seeds. With a chewy texture, crunchy seeds, and a rustic crust, this easy-to-make bread is perfect for breakfast, sandwiches, or serving with soups.
Ingredients
Bread flour
Whole rolled oats
Coarse sea salt
Instant yeast (or active dry yeast)
Pumpkin seeds
Sunflower seeds
Flax seeds
Honey
Warm water
Instructions
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In a large bowl, combine all dry ingredients: flour, oats, salt, yeast, and seeds.
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Stir in warm water and honey until the dough forms a shaggy, sticky ball.
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Cover and let rise at room temperature for about 3 hours.
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After the initial rise, cover and refrigerate the dough for up to 3 days to enhance flavor.
-
When ready to bake, shape the dough into a ball, place it on parchment paper, and let it rest while the oven preheats to 425°F (218°C).
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Score the top, then bake in a preheated Dutch oven for 30 minutes with the lid on, followed by 10-15 minutes uncovered for a crisp crust.
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Cool before slicing.
Notes
For a different seed blend, try chia, sesame, or hemp seeds.
Replace honey with maple syrup or agave for a vegan version.
Add chopped nuts like walnuts or pecans for extra crunch.
Refrigerating the dough helps enhance flavor and texture.
