I made this Oat Bread Recipe and I’m obsessed, the crust has unreal crunch and the inside pulls apart chewy and tender, scroll to see why.

Jump to Recipe

I’m obsessed with this Oat Bread Recipe because it actually tastes like work worth doing. I love the thick crust that shatters when you pull a slice and the chewy, oat-studded crumb that keeps you chewing.

It’s gritty in the best way, with toasted rolled oats and sunflower seeds giving each bite a crunch that keeps me reaching for more. And it looks like one of those Dutch Oven Bread loaves you see in magazines but it’s not precious about it.

It’s honest, loud, and snacks like a meal. I want a slice right now.

No apologies. Seriously, every time.

Ingredients

Print Recipe (No Advertisments)

Flour: the comfy backbone, gives structure and chew you’ll love.
Rolled oats: hearty texture and a cozy, rustic mouthfeel.
Oats for sprinkling: it looks homey and adds subtle chew.
Warm water: wakes the yeast and keeps crumb soft and open.
Instant yeast: makes it rise fast, light crumb, no drama.
Fine sea salt: balances sweetness and brings out grain flavors.
Olive oil: keeps crumb tender and adds a gentle richness.
Honey or maple: a touch of sweetness and nicer crust color.
Sunflower seeds: crunchy pockets, nutty protein little bursts.
Pumpkin seeds: meaty crunch and a nice green color pop.
Sesame seeds: tiny toasty crunch and a warm flavor kick.
Flaxseed: nutty, slightly chewy and a healthy boost.
Extra flour: dusting help prevents sticking and gives a rustic look.

Ingredient Quantities

3 cups (360 g) all purpose or bread flour

1 cup (90 g) rolled oats, plus 2 tbsp for sprinkling

1 1/2 cups (360 ml) warm water

1 packet (2 1/4 tsp / 7 g) instant yeast

1 1/2 tsp fine sea salt

2 tbsp olive oil

1 tbsp honey or maple syrup

1/2 cup sunflower seeds

1/4 cup pumpkin seeds

2 tbsp sesame seeds

2 tbsp flaxseed, whole or ground

1 to 2 tbsp extra flour for dusting

How to Make this

Print Recipe (No Advertisments)

1. In a large bowl whisk together 3 cups (360 g) flour, 1 cup (90 g) rolled oats, 1 packet (2 1/4 tsp / 7 g) instant yeast, and 1 1/2 tsp fine sea salt until evenly mixed.

2. In a measuring cup stir 1 1/2 cups (360 ml) warm water, 2 tbsp olive oil and 1 tbsp honey or maple syrup until the honey dissolves; pour the wet into the dry and mix with a spatula until you have a shaggy, sticky dough. Add 1/2 cup sunflower seeds, 1/4 cup pumpkin seeds, 2 tbsp sesame seeds and 2 tbsp flaxseed and fold them in so they are evenly distributed.

3. Scrape the dough into a lightly oiled bowl, cover with plastic wrap or a clean towel and let it rest at room temperature for 12 to 18 hours. The dough should double in size and look bubbly. If your kitchen is warm check earlier, if cool give it the full 18 hours.

4. Once the dough is risen, generously flour your work surface with 1 to 2 tbsp extra flour and gently turn the dough out. Fold the edges toward the center a couple times to shape a rough round, handling it gently so you don’t knock out all the air. Sprinkle the top with the extra 2 tbsp oats and a few extra seeds if you like for crunch.

5. Place the shaped dough seam side down on a piece of parchment, cover with a towel and let rest 30 to 60 minutes while you preheat the oven to 450 F (230 C). Put a heavy lidded pot or Dutch oven in the oven while it heats so it becomes smoking hot inside.

6. When the oven is hot, carefully remove the pot, lift the parchment with the dough and lower both into the pot. Score the top with a sharp knife or lame so it can expand. Put the lid on and return to the oven.

7. Bake covered for 30 minutes, then remove the lid and bake another 10 to 15 minutes until the crust is deep golden brown and sounds hollow when you tap the bottom. If you want extra crunch you can rotate the loaf and bake up to 20 minutes uncovered but watch it so it does not burn.

8. Carefully lift the bread out using the parchment and cool on a rack for at least 1 hour before slicing. Cutting too soon makes the crumb gummy, even though you are dying to try it.

9. Store the loaf wrapped in a clean tea towel or paper bag at room temperature for 2 to 3 days, or slice and freeze for longer. To refresh a stale slice toast it or warm it in a 350 F oven for a few minutes to bring back crispness.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons (and a kitchen scale if you weigh flour)
3. Whisk
4. Rubber spatula or stiff spoon
5. Bench scraper or dough scraper
6. Parchment paper
7. Clean towel or plastic wrap for covering the dough
8. Heavy lidded pot or Dutch oven
9. Sharp knife or lame for scoring
10. Cooling rack

FAQ

Q: How long does the dough need to rise and can I speed it up?

A: Let the dough rise about 1 to 1 1/2 hours at room temp until puffy and roughly doubled. If your kitchen is cold, put the bowl in a turned-off oven with the light on or on top of a warm appliance to speed it up. Don't rush it too much or the flavor won't develop.

Q: Can I use active dry yeast instead of instant?

A: Yes. If using active dry yeast, proof it in the warm water with the honey for 5 to 10 minutes until foamy, then mix into the flour. Instant yeast can be mixed straight in without proofing.

Q: Will whole flaxseed work or do I need ground flax?

A: Either works. Whole flax adds crunch but passes through undigested for some people. Ground flax gives a nuttier taste and helps bind moisture. Use your preference or do a mix of both.

Q: How do I avoid a dense, gummy loaf?

A: Use the right water temp, about 100 to 110 F (warm to the touch). Don't add extra flour while mixing too early; the dough is meant to be shaggy and sticky. Make sure yeast is fresh and let the first rise finish before shaping. Bake fully and let cool completely before slicing.

Q: Can I swap the seeds or add nuts and dried fruit?

A: Totally. Swap sunflower or pumpkin for chopped walnuts, chopped almonds, or seeds you like. If adding dried fruit, use less or blot excess moisture first so the dough doesn't get soggy.

Q: How do I store or freeze the bread?

A: Store wrapped at room temp for up to 3 days. For longer, slice and freeze in a zip bag for up to 3 months. Toast slices straight from frozen or thaw at room temp for about 30 minutes.

Seeded Oat Bread (No Kneading!) Recipe Substitutions and Variations

Flour: swap up to 1 cup of the all purpose with whole wheat flour for nuttier flavor and more fiber. If you do more than 1 cup the bread gets denser, so keep it to about 25 to 30% substitution.
Rolled oats: use quick oats if thats what you have; they absorb water faster so the dough might feel a bit softer. Or use 3/4 cup oat flour (ground oats) and keep 1/4 cup whole oats for texture.
Olive oil: melted butter or a neutral oil like canola/vegetable works fine. Use the same volume, 2 tablespoons, for the same tenderness and flavor. Butter gives richer taste, oil keeps it lighter.
Seeds: swap flaxseed with chia (same amount) or replace the pumpkin/sunflower mix with chopped walnuts or almonds for crunch. If you need nut-free, just double the sesame or add extra oats instead.

Pro Tips

– Toast the seeds first, especially sunflower and pumpkin, it amps the flavor and gives more crunch. Let them cool before folding into the dough though, or they’ll affect the yeast.

– If your kitchen is cool the dough may need the full 18 hours, if warm check sooner. A simple test: poke it gently, if the indent springs back slowly it’s ready, if it springs back fast give it more time.

– For a slightly chewier, more open crumb use bread flour or up the hydration by 1 to 2 tablespoons of water. But dont add too much at once, the dough should still hold its shape enough to transfer.

– To get the crispiest crust, bake covered for the first part then uncover and rotate the loaf for the last 10 to 20 minutes. If the top browns too fast tent loosely with foil, otherwise it can burn.

Seeded Oat Bread (No Kneading!) Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I made this Oat Bread Recipe and I'm obsessed, the crust has unreal crunch and the inside pulls apart chewy and tender, scroll to see why.

Servings

servings

Calories

230

kcal

Equipment: 1. Large mixing bowl
2. Measuring cups and spoons (and a kitchen scale if you weigh flour)
3. Whisk
4. Rubber spatula or stiff spoon
5. Bench scraper or dough scraper
6. Parchment paper
7. Clean towel or plastic wrap for covering the dough
8. Heavy lidded pot or Dutch oven
9. Sharp knife or lame for scoring
10. Cooling rack

Ingredients

3 cups (360 g) all purpose or bread flour
1 cup (90 g) rolled oats, plus 2 tbsp for sprinkling
1 1/2 cups (360 ml) warm water
1 packet (2 1/4 tsp / 7 g) instant yeast
1 1/2 tsp fine sea salt
2 tbsp olive oil
1 tbsp honey or maple syrup
1/2 cup sunflower seeds
1/4 cup pumpkin seeds
2 tbsp sesame seeds
2 tbsp flaxseed, whole or ground
1 to 2 tbsp extra flour for dusting

Directions

In a large bowl whisk together 3 cups (360 g) flour, 1 cup (90 g) rolled oats, 1 packet (2 1/4 tsp / 7 g) instant yeast, and 1 1/2 tsp fine sea salt until evenly mixed.
In a measuring cup stir 1 1/2 cups (360 ml) warm water, 2 tbsp olive oil and 1 tbsp honey or maple syrup until the honey dissolves; pour the wet into the dry and mix with a spatula until you have a shaggy, sticky dough. Add 1/2 cup sunflower seeds, 1/4 cup pumpkin seeds, 2 tbsp sesame seeds and 2 tbsp flaxseed and fold them in so they are evenly distributed.
Scrape the dough into a lightly oiled bowl, cover with plastic wrap or a clean towel and let it rest at room temperature for 12 to 18 hours. The dough should double in size and look bubbly. If your kitchen is warm check earlier, if cool give it the full 18 hours.
Once the dough is risen, generously flour your work surface with 1 to 2 tbsp extra flour and gently turn the dough out. Fold the edges toward the center a couple times to shape a rough round, handling it gently so you don’t knock out all the air. Sprinkle the top with the extra 2 tbsp oats and a few extra seeds if you like for crunch.
Place the shaped dough seam side down on a piece of parchment, cover with a towel and let rest 30 to 60 minutes while you preheat the oven to 450 F (230 C). Put a heavy lidded pot or Dutch oven in the oven while it heats so it becomes smoking hot inside.
When the oven is hot, carefully remove the pot, lift the parchment with the dough and lower both into the pot. Score the top with a sharp knife or lame so it can expand. Put the lid on and return to the oven.
Bake covered for 30 minutes, then remove the lid and bake another 10 to 15 minutes until the crust is deep golden brown and sounds hollow when you tap the bottom. If you want extra crunch you can rotate the loaf and bake up to 20 minutes uncovered but watch it so it does not burn.
Carefully lift the bread out using the parchment and cool on a rack for at least 1 hour before slicing. Cutting too soon makes the crumb gummy, even though you are dying to try it.
Store the loaf wrapped in a clean tea towel or paper bag at room temperature for 2 to 3 days, or slice and freeze for longer. To refresh a stale slice toast it or warm it in a 350 F oven for a few minutes to bring back crispness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.