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Thursday, February 22, 2024
HomeBakingSeeded Oat Bread (No Kneading!)

Seeded Oat Bread (No Kneading!)

This seeded oat bread is crusty on the surface, chewy on the within, and has probably the most scrumptious crunch in each chew, because of all of the seeds. It is a hearty loaf that may stand as much as any meal, from thick and chunky stews to delicate poached eggs. You’ll use a straightforward no-knead methodology to make this yeast bread, which produces a phenomenal do-it-yourself loaf with minimal hands-on work.

This recipe is dropped at you in partnership with Pink Star Yeast.

round boule of seeded bread on wooden cutting board.

You already know these beautiful seed-encrusted loaves of bread you see in bakery home windows?

The type that appear like they took ages to make, and also you surprise how a lot kneading, shaping, and work went into simply 1 loaf? Nicely, you can also make those self same lovely seeded loaves proper at residence, with hardly any work concerned. No kneading, no complicated shaping, no mixer wanted.

Sure, this crusty, chewy, golden-brown, seed-speckled oat bread doesn’t require any difficult work.

This bread, like my do-it-yourself cranberry nut bread and olive bread, will persuade anybody that you simply both purchased it from a bakery or spent all day within the kitchen making it—which, after all, you didn’t. Don’t really feel like you must allow them to in on our little secret. 😉

sliced seeded bread with brown crust on wooden cutting board.

Hearty Home made Bread for Rookies

This texture-lover’s seeded oat bread recipe is predicated off of my do-it-yourself artisan bread, a splendidly simple and extensively common no-knead bread that’s utilized by each rookies and consultants.

For those who’re nervous to strive do-it-yourself bread, this recipe is a good introduction. Regardless that the recipe is straightforward, the bread does NOT skimp on taste. It’s only a easy method of baking do-it-yourself bread impressed by the no-knead method originating from bread professional Jim Lahey.

Right here’s why it’s so easy:

  • Completely no kneading (identical to do-it-yourself English muffins)
  • Zero difficult shaping
  • No mixer required
  • 90% of the time is completely arms off
  • Dough can relaxation within the fridge for as much as 3 days—a terrific make-ahead recipe
  • Can bake in a dutch oven or on a baking sheet

The trick is giving the risen dough a relaxation within the fridge. The cool air slows the fermentation course of and helps develop higher taste.

Seize These Components:

bread flour, honey, yeast, oats, seeds, and other ingredients on baking tray.

Right here’s why every ingredient is so necessary:

  1. Bread Flour: Whilst you might use all-purpose flour on this recipe, I strongly advocate utilizing bread flour. Bread flour produces a stronger, chewier bread, and that makes an enormous distinction in an artisan-style loaf like this oat bread.
  2. Oats: Oats present somewhat healthful texture. Because the dough rises, the oats take in some moisture and develop. Complete rolled oats are greatest, however you should utilize fast oats if wanted.
  3. Salt: I like to recommend utilizing coarse sea salt as a result of I discover the bread’s taste missing with common desk salt.
  4. On the spot Yeast: I all the time use Platinum Yeast by Pink Star, which is an prompt yeast (aka “fast rise” yeast). 2 teaspoons is rather less than 1 customary packet. (If utilizing lively dry yeast, there aren’t any adjustments wanted to the recipe. The rise time could take barely longer.) I take advantage of extra yeast on this recipe in comparison with my cranberry nut bread and jalapeño cheddar bread. Why? These doughs relaxation and rise at room temperature. Nonetheless, for extra taste and simply as a lot rise, I take advantage of extra yeast and let this dough relaxation within the fridge.
  5. Seeds: Pumpkin, sunflower, and flax seeds are all extremely nutritious—they’re just about superfoods. I like that these 3 forms of seeds range a lot in dimension and texture, however in the event you’d like to alter up the forms of seeds on this combination, go for it. I take advantage of a medley of seeds on this multigrain bread, too.
  6. Honey: Honey helps give this bread a springy, spongey texture. It additionally provides somewhat sweetness, however we’re utilizing half as a lot honey right here than in my honey oat bread recipe, so the bread isn’t tremendous candy.
  7. Water: You’ll additionally want somewhat heat water to deliver all of the components collectively. I take advantage of cool, room temperature water in olive bread and artisan do-it-yourself bread, two different no-knead doughs, however with the addition of oats right this moment, the yeast has to work tougher, and heat water helps it work faster.

Let Me Present You Methods to Make This Seeded Bread

The complete written recipe is beneath, however use the next explanations and step pictures that can assist you get began. Convey the dough components collectively as instructed within the recipe. At first the dough will appear very dry and shaggy and also you’ll query if it’s going to even come collectively. It’ll. In reality, the dough is somewhat sticky after it has been completely blended:

dough with seeds in it in glass bowl.

Let it rise. Cowl the dough and let it rise at room temperature for about 3 hours. Discover that the dough rises OUT greater than it rises UP. That’s okay.

dough with seeds in it in glass bowl.

You’ll be able to transfer on to shaping and baking the dough, however for greatest taste, I strongly advocate refrigerating the risen dough, even when it’s only for a pair hours. I normally refrigerate it for 12 hours.

After the dough rises and rests within the fridge, use generously floured arms to form the dough right into a spherical boule or ball-like form.

hands shaping round ball of dough on counter.

Use a Baking Sheet or Dutch Oven

Baking the seeded oat bread in a coated dutch oven traps steam contained in the pot, creating that excellent crispy crust. For those who plan to bake a number of bread sooner or later, you received’t remorse shopping for a dutch oven. For those who don’t have a dutch oven, a nonstick baking sheet is greatest. (I take advantage of a baking sheet within the video tutorial beneath. And actually have a trick for making a steamy oven!)

  1. Baking Sheet: For those who’re utilizing a baking sheet, mud the pan with cornmeal and/or somewhat flour. Place the dough on high, cowl it, and let it relaxation because the oven preheats. You will see that these detailed directions within the recipe beneath, together with my optionally available steamy oven trick for a crispy crust in step 10. (Including boiled water to a pan beneath the baking bread. Works nice!)
  2. Dutch Oven: Place the empty dutch oven with lid within the oven because it preheats. Place the ball of dough on high-heat-resistant parchment paper (I take advantage of this parchment paper), after which match it inside a bowl. Cowl and let the dough relaxation because the oven preheats, then place it (with the parchment) within the sizzling dutch oven earlier than baking. You will see that these detailed directions within the recipe Be aware beneath.

Whichever baking methodology you utilize, don’t neglect so as to add seeds/oats to the outside of the dough (I normally simply press them on). And be sure you rating the dough with a bread lame or sharp knife earlier than baking. Scoring permits the moist, ethereal dough to “breathe” because it expands and bakes.

Baking sheet methodology:

seeded bread before and after baking on silver baking sheet.

Dutch oven methodology:

seeded bread before and after baking.

The bread is unbelievable when it’s contemporary from the oven—heat, crispy, crusty, mushy, and loaded with texture inside and outside!

What Do I Serve With Seeded Bread?

Actually, it’s implausible plain, with a swipe of butter or a dip-dish of olive oil. The bread would even be scrumptious paired with do-it-yourself basil pesto or do-it-yourself honey butter.

However I particularly love serving this seeded oat bread alongside a soup, like this creamy rooster noodle soup or do-it-yourself alphabet soup. It additionally offers phenomenal texture to grilled cheese sandwiches, and makes a hearty base for creamy smashed avocado and mushy eggs.

For those who handle to have any leftover, make use of the stale bread on this simple breakfast casserole!

round boule of seeded bread on ivory linen.
4 slices of seeded oat bread.

Yeast Bread Success Suggestions

For those who’re a bread newbie, reference this Baking with Yeast Information for useful, easy-to-understand solutions to many yeast FAQs. And/or get on the quick observe to baking bread like a professional with my free Newbie’s Information to Yeast electronic mail sequence.


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round boule of seeded bread on ivory linen.

No Knead Seeded Oat Bread

  • Creator:

  • Prep Time:
    4 hours

  • Cook dinner Time:
    40 minutes

  • Complete Time:
    5 hours (consists of slight cooling)

  • Yield:
    1 loaf; 10-12 servings

  • Class:

  • Methodology:

  • Delicacies:


Observe this simple no-knead recipe for a hearty loaf of do-it-yourself seeded oat bread. Assessment Notes earlier than starting. For those who’re new to working with yeast, reference my Baking with Yeast Information for solutions to widespread yeast FAQs.


  1. Watch the video beneath earlier than you start, and let that be your visible information for this recipe.
  2. In a big un-greased mixing bowl, whisk the flour and yeast collectively. Add the oats, pumpkin seeds, sunflower seeds, flax seeds, and salt and whisk to mix. Combine the honey and water collectively, after which pour over the dry components. Utilizing a rubber spatula or picket spoon, gently combine collectively. The dough will appear dry and shaggy, however maintain working it till all of the flour is moistened. If wanted, use your arms to work the dough components collectively. The dough might be very sticky. Form right into a ball within the bowl as greatest you possibly can. (Tip: Stir dough by hand. Dough is just too sticky for a mixer.)
  3. Holding the dough within the bowl, cowl the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature (actually any regular room temperature is ok). Permit to rise for 3 hours. The dough will nearly double in dimension, persist with the edges of the bowl, and have a number of air bubbles.
  4. You’ll be able to proceed with step 5 instantly, however for very best taste and texture, I strongly advocate letting this risen dough relaxation within the fridge for no less than 12 hours and as much as 3 days. (Even only a couple hours is nice!) Place coated dough within the fridge for as much as 3 days. The dough will puff up throughout this time, however could start to deflate after 2 days. That’s regular and nothing to fret about.
  5. Evenly mud a big nonstick baking sheet (with or with out rims, and ensure it’s nonstick) with somewhat flour and/or cornmeal. Utilizing generously floured arms and mild strain in order to not deflate the dough an excessive amount of, form the risen dough right into a ball. (I simply do that proper contained in the bowl it’s in, or you are able to do this on a calmly floured work floor.) Dough could be very sticky.
  6. Switch ball to ready baking sheet. Combine topping components collectively. Sprinkle on high of dough, and if the seeds aren’t sticking, press them into the dough as greatest you possibly can. Loosely cowl and permit dough to relaxation for 45 minutes. You’ll bake the dough on this ready baking sheet. See recipe be aware if you wish to use a pizza stone or dutch oven.
  7. Throughout this 45 minutes, preheat the oven to 425°F (218°C).
  8. When able to bake, utilizing a really sharp knife or bread lame (you can even use kitchen shears), rating the dough with a slash or X about 1/2 inch deep. (“Rating” = shallow lower.) If the formed loaf flattened out in the course of the 45 minutes, use floured arms to reshape.
  9. Place the formed and scored dough (on the flour/cornmeal-dusted pan) within the preheated oven on the middle rack.
  10. Optionally available for a barely crispier crust: Place a shallow metallic or forged iron baking pan or skillet (I normally use a metallic 9×13-inch baking pan) on the underside oven rack. Rigorously and shortly pour 3–4 cups of boiling water into the shallow pan. Shortly shut the oven to entice as a lot steam inside. The steam helps create a crispier crust.
  11. Bake for 40 minutes or till the crust is golden brown. For those who discover the outside browning too shortly, tent the bread with aluminum foil. Methods to take a look at for doneness: Give the nice and cozy bread a lightweight faucet. If it sounds hole, it’s executed. For a extra correct take a look at, the bread is completed when an prompt learn thermometer reads the middle of the loaf as 195°F (90°C).
  12. Take away the bread from the oven and permit to chill for no less than 10–20 minutes earlier than slicing and serving. Retailer leftovers loosely coated at room temperature for as much as 3 days or within the fridge for as much as 10 days.


  1. Make Forward & Freezing Directions: The dough can sit within the fridge for as much as 3 days (step 4), so this can be a great recipe to start forward of time. It’s also possible to bake the bread, enable it to chill, and freeze for as much as 3 months. Thaw within the fridge and permit to come back to room temperature earlier than serving. It’s also possible to freeze the dough. Full the recipe by step 5. Wrap in plastic wrap and place in a freezer-friendly container. Freeze as much as 3 months. To bake, enable dough to thaw in a single day within the fridge, or for two–3 hours at room temperature. Proceed with step 6, together with permitting dough to relaxation for 45 minutes earlier than baking. Remember that the bread tastes somewhat heavier after freezing/thawing the dough after which baking it.
  2. Particular Instruments (affiliate hyperlinks): Glass Mixing Bowls | Baking Sheets | 2-cup Measuring Cup | Bread Lame | On the spot Learn Thermometer
  3. Flour: For very best taste and chewy texture, I strongly advocate utilizing bread flour. You should utilize a 1:1 substitution of all-purpose flour in a pinch with no different adjustments to the recipe. I like to recommend avoiding entire wheat flour on this dough; nonetheless, if vital, you possibly can exchange as much as 1 cup (about 130g) of the bread flour with entire wheat flour. The bread will style a bit heavy.
  4. Yeast: I all the time use Platinum Yeast from Pink Star, an prompt yeast. You should utilize any prompt yeast on this dough. If utilizing lively dry yeast, the first rise time is normally barely longer, about 3.5–4 hours. Reference my Baking with Yeast Information for solutions to widespread yeast FAQs.
  5. Salt: Use a rough salt, equivalent to coarse sea salt, on this bread. I discover the flavour barely missing when utilizing common desk salt. For those who solely have desk or wonderful salt, scale back to 1 and 1/2 teaspoons.
  6. Seeds: Be at liberty to make use of extra/much less of a specific seed you’re keen on, or skip any seeds if you want. Round 1/2 cup of bigger seeds and a couple of Tablespoons of smaller seeds is good. I normally use unsalted pepitas and salted sunflower seeds. Salted or unsalted are wonderful, however I don’t advocate 1/2 cup of salted seeds, so if you wish to use salted, use 1/4 cup of salted and 1/4 cup unsalted. If you wish to add poppy seeds, exchange 1 Tablespoon of flax seeds/sesame seeds with poppy seeds. Or simply use 1 Tablespoon poppy seeds and skip the flax/sesame.
  7. Utilizing a Dutch Oven: You want a 6-quart or bigger dutch oven or any giant oven-safe pot with a lid. The baking course of might be just like this cranberry nut bread. Put together dough recipe above by step 4, together with refrigerating the risen dough for no less than 2 hours. After refrigerating, flip the dough out onto a calmly floured work floor and, utilizing calmly floured arms, form right into a ball as greatest you possibly can. Doesn’t must be excellent. Switch dough to a big piece of parchment paper. (Giant sufficient to suit inside your pot and one that’s secure underneath such excessive warmth. I take advantage of this parchment and it’s by no means been a problem.) Carry the parchment paper and dough up and place all of it into a big mixing bowl. Cowl dough calmly with plastic wrap and depart alone for half-hour. Throughout this half-hour, preheat the oven to 425°F (218°C). Place your dutch oven (with the lid) inside for half-hour in order that it’s extraordinarily sizzling earlier than the dough is positioned inside. After half-hour, sprinkle seed topping throughout dough. Utilizing a bread lame or sharp knife, gently rating a 1/2-inch-deep slash or X into the highest. Take away the dutch oven from the oven and thoroughly place the dough inside by lifting it up with the parchment paper and putting all of it—parchment paper included—contained in the pot. Cowl with the lid. Bake for half-hour with the lid on. Rigorously take away the lid and proceed baking for 10 extra minutes or till the bread is golden brown. You’ll be able to take a look at for doneness precisely how you’d in step 11 above. Take away pot from the oven, fastidiously take away the bread from the pot, and permit to chill on a wire rack for 10–20 minutes earlier than slicing/serving.
  8. Utilizing a Pizza Stone: If you wish to bake your bread on a pizza stone, place pizza stone within the preheating oven. Take away sizzling pizza stone, mud with cornmeal or somewhat flour, after which switch formed and scored dough to sizzling pizza stone and bake as directed.
  9. No Nonstick Pan? For those who don’t have a nonstick baking sheet, line it with parchment paper as a substitute. Coat with a dusting of flour and/or cornmeal earlier than putting the dough on high. Parchment paper can burn, so it’s greatest to test the field to see how a lot warmth yours can tolerate. Decrease your oven warmth if vital, and bake the bread for longer till it’s golden brown and sounds hole when tapped.

Key phrases: seeded oat bread


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