🍞 No Knead Seeded Oat Bread
This no-fuss, one-bowl recipe gives you a chewy interior, crisp crust, and nutty flavor from oats and seeds — without any kneading! Great for beginners or anyone short on time.
📝 Ingredients:
- 3 cups all-purpose flour
- 1 cup rolled oats (plus more for topping)
- 2 tbsp pumpkin seeds
- 2 tbsp sunflower seeds
- 1 tbsp flaxseeds
- 1 tbsp chia seeds
- 1 ½ tsp salt
- ½ tsp instant yeast
- 1 ½ cups warm water
- 1 tbsp honey or maple syrup (optional, for a touch of sweetness)
🥣 Instructions:
1. Mix the Dough
- In a large mixing bowl, combine flour, oats, seeds, salt, and yeast.
- Stir in warm water and honey/maple syrup if using.
- Mix until a sticky, shaggy dough forms.
- Cover the bowl with plastic wrap or a clean towel and let it rest at room temperature for 12–18 hours (overnight is ideal).
2. Shape and Second Rise
- After the first rise, the dough should be bubbly and doubled in size.
- Lightly flour a surface and your hands, then gently form the dough into a round or oval shape — no kneading necessary.
- Place it on parchment paper and let it rise uncovered or loosely covered for another 45–60 minutes.
3. Preheat Oven with Dutch Oven Inside
- Place a Dutch oven (or heavy oven-safe pot with lid) in your oven and preheat to 450°F (230°C) about 30 minutes before baking.
4. Bake
- Once the oven is hot, carefully remove the Dutch oven.
- Sprinkle some rolled oats on top of the dough.
- Use the parchment to transfer the dough into the Dutch oven.
- Cover with the lid and bake for 30 minutes.
- Remove the lid and bake for another 10–15 minutes until golden and crisp.
5. Cool
- Remove bread from the pot and let it cool on a rack for at least 30 minutes before slicing.
🧡 Tips:
- Use any combination of seeds you love.
- Store in a bread bag or wrap in a towel for up to 3 days — or slice and freeze for later.
