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.
Ingredients
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
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