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.
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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.
