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No Knead Seeded Oat Bread Recipe

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★★★★★

4.7 from 87 reviews

This No Knead Seeded Oat Bread is a simple, rustic loaf packed with wholesome seeds and oats. With minimal effort and no kneading required, this bread delivers a chewy texture, a crunchy seed topping, and a golden crust thanks to an easy 12-hour rise and a steam-baked finish. Perfect for sandwiches, toast, or enjoying plain, it’s a nutritious and flavorful homemade bread everyone can make.

Ingredients

Scale

Main Dough Ingredients

  • 3 cups (390g) bread flour (spooned & leveled), plus more for shaping and pan
  • 2 teaspoons (about 6g) Platinum Yeast from Red Star instant yeast
  • 1 cup (85g) old-fashioned whole rolled oats
  • 1/4 cup (30g) unsalted pumpkin seeds (pepitas)
  • 1/4 cup (30g) salted or unsalted sunflower seeds
  • 2 tablespoons (18g) flax seeds or sesame seeds
  • 2 teaspoons coarse salt
  • 2 tablespoons (43g) honey
  • 1 and 1/2 cups (360ml) warm water (about 95°F / 35°C)

Topping Ingredients

  • 1 tablespoon (5g) old-fashioned whole rolled oats
  • 1 tablespoon (8g) pumpkin seeds (pepitas)
  • 1 tablespoon (8g) sunflower seeds
  • 1 teaspoon flax seeds or sesame seeds
  • optional: cornmeal for dusting pan

Instructions

  1. Prepare the dry ingredients: In a large ungreased mixing bowl, whisk together the bread flour and instant yeast. Add the rolled oats, pumpkin seeds, sunflower seeds, flax or sesame seeds, and coarse salt, mixing to combine evenly.
  2. Mix the wet ingredients: Combine the honey and warm water in a separate container. Pour this mixture over the dry ingredients. Using a silicone spatula or wooden spoon, gently mix until all flour is moistened. The dough will be very sticky and shaggy—this is expected. Use your hands if needed to bring the dough into a rough ball.
  3. First rise: Cover the bowl tightly with plastic wrap or aluminum foil and leave it at room temperature for 3 hours until the dough almost doubles in size and develops air bubbles.
  4. Optional cold fermentation: For improved flavor and texture, refrigerate the covered dough for at least 12 hours and up to 3 days. Dough will puff during this time but may deflate slightly after 2 days, which is normal.
  5. Shape the dough: Lightly dust a large nonstick baking sheet with flour and/or cornmeal. Using floured hands, gently shape the risen dough into a ball, taking care not to deflate it, directly in the bowl or on a lightly floured surface.
  6. Add seed topping & rest: Transfer the shaped dough ball to the prepared baking sheet. Mix the topping seeds together and sprinkle them evenly over the dough’s surface, pressing gently to adhere. Loosely cover and allow dough to rest for 45 minutes.
  7. Preheat the oven: While the dough rests, preheat your oven to 425°F (218°C).
  8. Score the loaf: Using a sharp knife, bread lame, or kitchen shears, make a shallow 1/2-inch slash or an X pattern on top of the dough. If the dough has flattened during resting, reshape gently with floured hands.
  9. Bake the bread: Place the baking sheet on the oven’s center rack. Optional: place a shallow pan on the bottom rack, pour 3–4 cups of boiling water into it to create steam, and quickly close the oven door to trap the steam for a crispier crust.
  10. Baking time: Bake for about 40 minutes until the crust is golden brown. If browning too rapidly, tent with aluminum foil. The bread is done when it sounds hollow when tapped or an instant-read thermometer reaches 195°F (90°C).
  11. Cool before slicing: Remove the bread from the oven and let it cool on a wire rack or baking sheet for at least 10–20 minutes before slicing to set the crumb and prevent squishing.
  12. Storage: Store leftover bread loosely covered at room temperature for up to 3 days, or refrigerate for up to 10 days to maintain freshness.

Notes

  • The dough is very sticky and wet—avoid adding excess flour to keep the crumb light and open.
  • For best flavor, allow a long, cold fermentation in the fridge (12 hours to 3 days).
  • Using steam in the oven helps develop a crispier crust.
  • If you don’t have a nonstick sheet, dust well with flour or cornmeal to prevent sticking.
  • Use a sharp blade for scoring to create clean cuts that help the bread rise evenly.
  • This recipe does not require kneading, making it ideal for beginners.
  • Store bread properly to keep it fresh longer.

Keywords: no knead bread, seeded oat bread, homemade bread, easy bread recipe, no knead bread with seeds, whole grain bread, artisan bread

Find it online: https://famdishes.com/no-knead-seeded-oat-bread-recipe/