I just made this amazing no-knead seed oat bread, and let me tell you, it was totally worth the wait! There’s something so satisfying about biting into a loaf packed with seeds and oats that I whipped up myself—my kitchen smells like a cozy bakery.
I love creating recipes that prioritize simplicity and nutrition, like my No Knead Seed Oat Bread. It’s packed with hearty oats and a blend of sunflower, sesame, flaxseed, and pumpkin seeds for added nutrition.
With just a touch of honey and olive oil, this bread offers a perfect balance of flavor and health.
No Knead Seed Oat Bread Recipe Ingredients
- All-purpose flour: The backbone of the bread, providing structure.
- Rolled oats: High in fiber, adding a hearty texture.
- Mixed seeds: Packed with protein and healthy fats.
- Instant yeast: Facilitates fermentation and rising without kneading.
- Honey: Adds natural sweetness and subtle flavor.
- Olive oil: Enhances moisture and improves the crumb.
No Knead Seed Oat Bread Recipe Ingredient Quantities
- 3 cups all-purpose flour
- 1 cup rolled oats
- 1/2 cup mixed seeds (such as sunflower, sesame, flaxseed, and pumpkin seeds)
- 1/4 teaspoon instant yeast
- 1 1/2 teaspoons salt
- 1 3/4 cups water
- 1 tablespoon honey
- 1 tablespoon olive oil
How to Make this No Knead Seed Oat Bread Recipe
1. In a large bowl, combine the all-purpose flour, rolled oats, mixed seeds, instant yeast, and salt. Stir until well mixed.
2. In a separate bowl, mix the water, honey, and olive oil until the honey is dissolved.
3. Pour the wet ingredients into the dry ingredients and use a spatula or wooden spoon to stir until a shaggy dough forms. It should be fairly wet and sticky.
4. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for 12 to 18 hours, or until it has doubled in size and the surface is covered with bubbles.
5. Dust a clean work surface with flour and gently turn the dough out onto it. Dust the top of the dough with a bit more flour and use your hands to shape it into a ball.
6. Line a large bowl or proofing basket with a clean kitchen towel and dust it generously with flour. Place the dough seam-side down in the bowl, cover, and let rise for another 1 to 2 hours, or until it has doubled in size again.
7. About 30 minutes before the dough has finished its second rise, preheat your oven to 450°F (230°C) and place a Dutch oven or heavy pot with a lid inside to heat up.
8. Carefully remove the hot pot from the oven, remove the lid, and gently transfer the risen dough into the pot, seam-side up. Handle with care to avoid deflating the dough.
9. Cover the pot with its lid and bake for 30 minutes. Then, remove the lid and bake for an additional 10 to 15 minutes, or until the bread is a deep golden brown and sounds hollow when tapped.
10. Remove the bread from the pot and let it cool completely on a wire rack before slicing and serving. Enjoy your homemade no-knead seed oat bread!
No Knead Seed Oat Bread Recipe Equipment Needed
1. Large mixing bowl
2. Medium mixing bowl
3. Measuring cups and spoons
4. Spatula or wooden spoon
5. Plastic wrap or clean kitchen towels
6. Work surface for shaping dough
7. Proofing basket or large bowl
8. Oven
9. Dutch oven or heavy pot with lid
10. Wire rack
FAQ
- Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour. Keep in mind that this may result in a denser bread. - Is it necessary to use instant yeast?
While instant yeast is recommended for its ease of use, you can substitute active dry yeast. Just make sure to dissolve it in warm water before adding it to the dry ingredients. - Can I add more seeds to the bread?
Absolutely! Feel free to increase the amount of seeds or add other varieties such as chia seeds. Remember to keep the total volume around 1/2 to 3/4 cup to ensure the bread holds together well. - How long should I let the dough rise?
The dough should rise at room temperature for 12 to 18 hours until it is bubbly and has doubled in size. - What if I don’t have a Dutch oven to bake the bread?
You can use any heavy oven-safe pot with a lid, such as a cast iron pot or even a thick ceramic baking dish, to mimic the steaming effect of a Dutch oven. - Can I make this bread gluten-free?
This particular recipe relies on the structure provided by gluten, so it would not directly translate to a gluten-free version. You would need a gluten-free bread recipe that is specifically formulated. - How should I store the bread after baking?
Store the cooled bread in a paper bag or bread box at room temperature for up to 3 days. For longer storage, slice and freeze the bread, then toast slices as needed.
No Knead Seed Oat Bread Recipe Substitutions and Variations
- All-purpose flour: Substitute with whole wheat flour or bread flour for a different texture and flavor.
- Rolled oats: Use quick oats or steel-cut oats, though texture will vary slightly.
- Mixed seeds: Replace with only one type of seed, such as just flaxseeds, for a more uniform seed bread.
- Honey: Substitute with maple syrup or agave nectar for a different sweetness profile.
- Olive oil: Use melted butter or any other neutral oil such as vegetable oil for a different taste.
Pro Tips
1. Autolyse for Better Texture: After mixing the water, honey, and olive oil with the dry ingredients, let the mixture rest for about 20-30 minutes before stirring it into a shaggy dough. This autolyse step allows the flour to hydrate and the gluten to start developing, resulting in better dough texture and structure.
2. Enhance the Seed Flavor: Toast the mixed seeds lightly in a dry skillet over medium heat until they are fragrant before adding them to the dry ingredients. This brings out the nutty flavor of the seeds and adds more depth to your bread.
3. Monitor the Dough Temperature: The ideal room temperature for the initial rise is between 70-72°F (21-22°C). If your kitchen is cooler, you can leave the dough to rise in a turned-off oven with the light on to provide a slightly warmer environment. If it’s warmer, check the dough earlier than recommended.
4. Avoid Sticky Situations: When shaping the dough into a ball after the first rise, use slightly wet or oiled hands rather than floured hands. This will help prevent sticking without introducing too much additional flour, which can make the bread dense.
5. Steam for a Crisp Crust: If you’re not using a Dutch oven, create steam in your oven by placing a baking pan on the bottom rack and carefully adding a cup of hot water to it when you place your bread in to bake. The steam helps in developing a crisp crust.
No Knead Seed Oat Bread Recipe
My favorite No Knead Seed Oat Bread Recipe
Equipment Needed:
1. Large mixing bowl
2. Medium mixing bowl
3. Measuring cups and spoons
4. Spatula or wooden spoon
5. Plastic wrap or clean kitchen towels
6. Work surface for shaping dough
7. Proofing basket or large bowl
8. Oven
9. Dutch oven or heavy pot with lid
10. Wire rack
Ingredients:
- 3 cups all-purpose flour
- 1 cup rolled oats
- 1/2 cup mixed seeds (such as sunflower, sesame, flaxseed, and pumpkin seeds)
- 1/4 teaspoon instant yeast
- 1 1/2 teaspoons salt
- 1 3/4 cups water
- 1 tablespoon honey
- 1 tablespoon olive oil
Instructions:
1. In a large bowl, combine the all-purpose flour, rolled oats, mixed seeds, instant yeast, and salt. Stir until well mixed.
2. In a separate bowl, mix the water, honey, and olive oil until the honey is dissolved.
3. Pour the wet ingredients into the dry ingredients and use a spatula or wooden spoon to stir until a shaggy dough forms. It should be fairly wet and sticky.
4. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for 12 to 18 hours, or until it has doubled in size and the surface is covered with bubbles.
5. Dust a clean work surface with flour and gently turn the dough out onto it. Dust the top of the dough with a bit more flour and use your hands to shape it into a ball.
6. Line a large bowl or proofing basket with a clean kitchen towel and dust it generously with flour. Place the dough seam-side down in the bowl, cover, and let rise for another 1 to 2 hours, or until it has doubled in size again.
7. About 30 minutes before the dough has finished its second rise, preheat your oven to 450°F (230°C) and place a Dutch oven or heavy pot with a lid inside to heat up.
8. Carefully remove the hot pot from the oven, remove the lid, and gently transfer the risen dough into the pot, seam-side up. Handle with care to avoid deflating the dough.
9. Cover the pot with its lid and bake for 30 minutes. Then, remove the lid and bake for an additional 10 to 15 minutes, or until the bread is a deep golden brown and sounds hollow when tapped.
10. Remove the bread from the pot and let it cool completely on a wire rack before slicing and serving. Enjoy your homemade no-knead seed oat bread!