seeded oat bread

Follow this easy no-knead recipe for a hearty loaf of homemade seeded oat bread. Review Notes before beginning. If you’re new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.

No Knead Seeded Oat Bread

(about 6 grams) Platinum Yeast from Red Star instant yeast

(85 grams) old-fashioned whole rolled oats

(30 grams) salted or unsalted sunflower seeds

Tablespoons (18 grams) flax seeds or sesame seeds

salt

Tablespoons (42 grams) honey

cornmeal

Tablespoon (5 grams) old-fashioned whole rolled oats

Tablespoon (8 grams) pumpkin seeds (pepitas)

Tablespoon (8 grams) sunflower seeds

flax seeds or sesame seeds

Watch the video below before you begin, and let that be your visual guide for this recipe.

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

Keeping the dough in the bowl, cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature (honestly any normal room temperature is fine). Allow 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.

You can continue with step 5 immediately, but 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 hours is good!) Place 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&#8217;s normal and nothing to worry about.

Lightly dust a large nonstick baking sheet (with or without rims, and make sure it&#8217;s nonstick) with a little flour and/or cornmeal. Using generously floured hands and gentle pressure so as to not deflate the dough too much, shape the risen dough into a ball. (I just do this right inside the bowl it&#8217;s in, or you can do this on a lightly floured work surface.) Dough is very sticky.

Transfer ball to prepared baking sheet. Mix topping ingredients together. Sprinkle on top of dough, and if the seeds aren&#8217;t sticking, press them into the dough as best you can. Loosely cover and allow dough to rest for 45 minutes. You will bake the dough on this prepared baking sheet. See recipe note if you want to use a pizza stone or dutch oven.

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

When ready to bake, using a very sharp knife or bread lame (you could even use kitchen shears), score the dough with a slash or X about 1/2 inch deep. (&#8220;Score&#8221; = shallow cut.) If the shaped loaf flattened out during the 45 minutes, use floured hands to reshape.

Place the shaped and scored dough (on the flour/cornmeal-dusted pan) in the preheated oven on the center rack.

Optional for a slightly crispier crust: Place a shallow metal or cast iron baking pan or skillet (I usually use a metal 9&#215;13-inch baking pan) on the bottom oven rack. Carefully and quickly pour 3–4 cups of boiling water into the shallow pan. Quickly shut the oven to trap as much steam inside. The steam helps create a crispier crust.

Bake for 40 minutes or until the crust is golden brown. If you notice the exterior browning too quickly, tent the bread with aluminum foil. How to test for doneness: 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).

Remove the bread from the oven and allow to cool for at least 10–20 minutes before slicing and serving. Store leftovers loosely covered at room temperature for up to 3 days or in the refrigerator for up to 10 days.

On the enthusiastic recommendation of my sister, I tried this recipe. She was correct, the bread is delicious. However, if I had left it in the oven for 45 min. at 450 degrees it would have burned up. That can't be the correct time for that temperature! Not wanting that much heat, I baked the loaf on a cookie sheet at 375 degrees for about 30 minutes and it tested done. Why the difference between my experience and your directions?

I made this bread yesterday and it is so easy and so delicious! My adult son was home for three weeks during Christmas and he made bread several times a week. When your email came titled bread for beginners, I had to give it a try. I'm certainly glad I did!! Thank you!

I love this bread! It’s easy to make and delicious.  The first loaf was a bit dense so I made it again weighing all the ingredients instead of measuring, and letting it rise 4 hours before refrigerating. It baked beautifully and was less dense. So good toasted and with honey on it. The loaf disappeared quickly!

https://www.youtube.com/watch?v=VgtyZ14AwIA

Use this video tutorial as your guide for making homemade extra crusty, extra chewy seeded oat bread. This is a no knead bread with very little shaping required. You can bake this bread on a nonstick baking sheet, or use a dutch oven. See full recipe for details.

Get the full recipe: https://sallysbakingaddiction.com/seeded-oat-bread/

• Ask your recipe question or leave a review over on the recipe page.

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• More of Sally's baking recipes: https://sallysbakingaddiction.com/

| Sally's Baking Recipes

Love this recipe! 
Would it work to sub a little whole wheat for a portion of the bread flour?  I’ll be starting a second loaf soon—this one is rapidly disappearing!

omg, this bread is out of the world!!! making it again today.

Wow!  This bread is incredible!!  I started it yesterday and baked in Dutch oven a little while ago.  Patiently waited about 15 minutes to cool, cut off a small end  and slathered with butter.  Nummy!!

Really tasty, seedy bread!  Did mostly to your recipe, except I had salted pepitas and sunflower seeds, so I cut the extra salt by a little but I think it would have still been fine with the full 2 teaspoons.  Had the dough in the fridge for about 24 hours.  I have a proofing function in my oven so I did put it in there a little while before baking.  The bread came out delicious!!  I have 2 questions:
- when measuring the bread flour, I was weighing it on a digital scale.  I was faithfully spooning and leveling, but 390 grams was only just over 2 cups.  (Yes, I set the scale to zero to account for my measuring cup.)  I added probably another 1/2 cup+ in and the weight was closer to 500 grams.  The bread is fine and not overly dense. The 390g weight didn't seem like enough?
- the seeds on the crust pop off really easily! Would brushing with egg white and then rolling or pressing the seeds help? It looks really nice but they go all over the place.  I might use less seeds for the topping next time.
LOVE your recipes!  Thanks!

This bread was fabulous. I refrigerated it overnight and baked it in my loaf-shaped covered clay baker: start in cold oven at 450* for 45 mins, + 5-ish mins with the cover off (tests by KA found no dif in crustiness between cold oven start vs hot oven start; cold start a much easier process for me). I also brushed the top with an egg white wash so the seeds would stick better. The only change I would make next time is add some diastatic malt powder and let the cold dough rest at room temp much longer before shaping/baking.

Even though the dough wasn’t sticky and didn’t rise much, it turned out GREAT! I’m making more now!

Perfect accompaniment for soup! This is dense, seedy and delicious. Not a fluffy bread at all but perfect with our loaded baked potato soup tonight. Followed the recipe exactly and it turned out perfect. I chose to bake in a Dutch oven and it had a nice, crispy crust. Love this and will make again.

Well I did stir it down before I sent my question, it still came out perfect! Took it out of the frig and left it on the counter to return to room temp, used the egg wash to keep the topping in place, probably let it rise for about an hour and OMG, my partner said it wasabout as good as it gets!  Your recipes are truly the best, and just about foolproof! Yummy yummy yummy!

This was delicious! So easy to make. We loved it and would love to know the nutritional details if you have them?? Seems really healthy!

Used AP flour...no problem.  Might try a little spelt four next time just to add another layer.

Pulled this out of oven 15 minutes ago &amp; couldn't wait any longer to carve a chunk off to eat (with butter, of course)! I did let it rest in fridge for 24 hours after the initial three-hour rise. Have an Emile Henry potato pot which I use for all my breads, and it worked wonderfully with this one as well. Ohhhhhhhh boy. Am I a happy 75-year-old today or what? Thank you! Tomorrow: those wheat bran muffins are on the agenda for sure! And maybe another batch of bread needs to be started.....

Excellent bread, also easy! I will make it again. Ovens vary and it did take 50 minutes. I used a thermometer and it was perfect. Thanks Sally!

Just made this last night/today and it turned out great. I baked mine in a large S/S oven proof pot with lid. I just wondered if I could leave out the honey (personal preference/trying to avoid additional sugars if possible) and if so, would I need to add a little extra water to the recipe? Thanks!

I love this bread but I am doing something wrong. It is very heavy. Even after trying twice the center of the bread was 192°F and still looks slightly gummy. I use one pkg yeast, it's fresh. I get all the bubbles like in your above pic. Help! Any suggestions?

I am on my 3rd loaf in 2 weeks!  Easy and best of all so good.

This bread turned out so tasty! Crunchy on the outside and soft in the middle. I used AP flour and enjoyed the taste and texture of the seeds and oats. I have another batch rising right now :)

I was worried about making it it, it looked a little intimidating but followed directions and let it rest overnight.  YUMM

This one didn't work for me. Followed instructions to the letter (weighed the ingredients and the yeast was new). It spent two days in the fridge, then I baked for 40 minutes at 425 on a fully preheated pizza stone and the interior temp was just 100 degrees. Back in the oven with a foil tent for another 10 minutes, and it was 150 degrees, 160 degrees after another 10, and 180 after another 10, that's 70 minutes total. At that point I took it out. Loaf is pretty but way too dense, it just didn't rise the way it should. Sigh.

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