No Knead Seeded Oat Bread

No-Knead Seeded Oat Bread: Rustic Artisan Perfection

Embrace the simple joy of home baking with this No-Knead Seeded Oat Bread recipe. This rustic artisan loaf is studded with a delightful mix of seeds and oats, offering a robust flavor and wonderfully textured crust. Perfect for both novice and experienced bakers, this bread requires minimal hands-on time and no special skills. The end result is a hearty, nutritious loaf that’s as good for a morning toast as it is for a dinner bread basket.

Ingredients

• For the Bread:
  • 3 cups (390g) bread flour, plus more for shaping and pan
  • 2 teaspoons (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) sunflower seeds, salted or unsalted
  • 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 or 35°C)
  • Optional: cornmeal for dusting pan
• For the Topping:
  • 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

Directions

1. Mixing the Dough:
   • In a large mixing bowl, whisk together the bread flour and yeast. Add the oats, all seeds, and coarse salt, whisking again to distribute evenly.
   • In a separate container, dissolve the honey in warm water. Pour this mixture over the dry ingredients and stir with a spatula or wooden spoon until all the flour is moistened and the dough becomes sticky.
2. First Rise:
   • Shape the dough into a rough ball inside the bowl. Cover the bowl tightly with plastic wrap and let it rise at room temperature for about 3 hours, until it has doubled in size.
3. Cold Fermentation (Optional):
   • For enhanced flavor and texture, you can refrigerate the dough for 12 hours to 3 days. This step is optional but recommended.
4. Baking Preparation:
   • When ready to bake, preheat your oven to 425°F (218°C). If using, dust a baking sheet with either flour or cornmeal.
   • With floured hands, gently shape the dough into a ball and place it on the prepared baking sheet.
5. Adding Toppings:
   • Combine the topping ingredients and sprinkle them evenly over the dough. Gently press the seeds into the surface to adhere them.
6. Final Rise:
   • Cover the dough loosely with a clean kitchen towel and let it rest for 45 minutes. Just before baking, score the top of the dough with a sharp knife or a bread lame.
7. Baking:
   • Optional: For a crispy crust, place a metal pan on the bottom rack of the oven and add boiling water to create steam.
   • Bake the bread for 40 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped.

Cooking Details

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours 55 minutes (plus optional chilling)
• Calories: 210 kcal per serving
• Servings: Makes 1 loaf

This No-Knead Seeded Oat Bread is not just a treat to eat but also a joy to make. With its rustic charm and dense, seed-packed crumb, it’s a bread that stands out in both flavor and nutrition. Serve it fresh with butter, use it for sandwiches, or simply enjoy the process of creating something beautiful and delicious from scratch. Happy baking!

No Knead Seeded Oat Bread

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• Author: Dulcia
• Total Time: 3 hours 55 minutes plus optional chilling
• Yield: 1 1x

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Description

Embrace the joy of baking with our No Knead Seeded Oat Bread, a recipe that marries ease with elegance. This bread, packed with oats and a medley of seeds, brings a rustic charm and a hearty texture to your table, making it an ideal accompaniment to any meal or a delightful base for an open-faced sandwich.

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Ingredients

Scale 1x2x3x

3 cups (390g) bread flour, plus more for shaping and pan
2 teaspoons (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) sunflower seeds, salted or unsalted
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 or 35°C)
Optional: cornmeal for dusting pan
Topping:
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

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Instructions

In a large bowl, whisk together flour and yeast. Add oats, seeds, and salt; whisk to combine.
Mix honey with warm water and pour over dry ingredients. Stir with a spatula or wooden spoon until flour is fully moistened. Dough will be sticky; shape into a ball in the bowl.
Cover tightly and let rise at room temperature for 3 hours until doubled in size.
For best flavor and texture, refrigerate the dough for 12 hours to 3 days.
Preheat oven to 425°F (218°C). Dust a baking sheet with flour or cornmeal.
With floured hands, shape dough into a ball on the baking sheet.
Combine topping ingredients and sprinkle over dough. Press seeds into dough if necessary.
Cover loosely and let rest for 45 minutes. Score the dough with a sharp knife or bread lame.
Optional: To achieve a crispy crust, place a metal pan on the bottom oven rack and add boiling water to create steam.
Bake for 40 minutes or until crust is golden brown and bread sounds hollow when tapped.

• Prep Time: 15 minutes
• Cook Time: 40 minutes

Nutrition

• Calories: 210