Why You’ll Love This Recipe
This no-knead oat bread is hearty, wholesome, and incredibly easy to make. Packed with rolled oats, nutrient-rich seeds, and a touch of honey, it delivers a naturally delicious flavor with a rustic, chewy texture. No kneading is required, making it a foolproof option for home bakers. Enjoy it toasted with butter, as a sandwich base, or alongside your favorite soups and spreads.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- All-purpose flour (or whole wheat flour for a heartier loaf)
- Rolled oats
- Mixed seeds (sunflower, pumpkin, flax, or sesame)
- Active dry yeast
- Warm water
- Honey (or maple syrup for a vegan option)
- Salt
Directions
- Mix Dry Ingredients: In a large bowl, whisk together flour, rolled oats, seeds, salt, and yeast.
- Add Wet Ingredients: Stir in warm water and honey until a sticky dough forms. Cover the bowl with plastic wrap and let it sit at room temperature for 8-12 hours (or overnight).
- Prepare for Baking: Preheat oven to 450°F (230°C). Place a Dutch oven (or oven-safe pot with a lid) inside to preheat.
- Shape the Dough: Lightly flour a surface and shape the dough into a rough ball. Let it rest for 30 minutes while the oven preheats.
- Bake: Carefully transfer the dough to the preheated Dutch oven. Cover and bake for 30 minutes, then remove the lid and bake for another 10-15 minutes until golden brown.
- Cool & Serve: Let the bread cool before slicing. Enjoy with butter, jam, or your favorite spreads.
Servings and Timing
- Servings: 1 loaf (about 8-10 slices)
- Prep Time: 10 minutes
- Rise Time: 8-12 hours
- Cook Time: 40-45 minutes
- Total Time: 9-13 hours (including resting time)
Variations
- Nutty Crunch: Add chopped walnuts or almonds for extra texture.
- Sweeter Loaf: Increase honey and add dried cranberries or raisins.
- Gluten-Free Option: Use a gluten-free flour blend and add 1 teaspoon of xanthan gum for structure.
- Seed Swap: Use chia seeds, poppy seeds, or hemp seeds instead of mixed seeds.
Storage/Reheating
- Storage: Keep in an airtight container at room temperature for up to 3 days.
- Freezing: Wrap slices individually and freeze for up to 2 months. Thaw before serving.
- Reheating: Toast slices in a toaster or warm in the oven at 300°F (150°C) for 5 minutes.
FAQs
Can I make this bread without a Dutch oven?
Yes! Use a baking sheet, but place a pan of water in the oven for steam.
How do I know when the bread is done?
It should sound hollow when tapped on the bottom and have a golden crust.
Can I speed up the rising process?
A warm spot in the kitchen can help, but a slow rise develops better flavor.
What’s the best way to slice this bread?
Use a serrated knife for clean, even slices.
Can I use quick oats instead of rolled oats?
Yes, but rolled oats provide better texture.
How do I get a crispier crust?
Bake uncovered for a few extra minutes and let cool on a wire rack.
Is this bread vegan?
Yes, if you replace honey with maple syrup or agave.
Can I add spices for extra flavor?
Absolutely! Cinnamon, nutmeg, or even rosemary can add great flavor.
What’s the best flour to use?
A mix of whole wheat and all-purpose flour gives the best texture.
Can I add more seeds to the dough?
Yes! Just don’t exceed ½ cup of additional seeds to maintain structure.
Conclusion
No-knead oat bread with seeds is an easy, wholesome loaf that requires minimal effort but delivers maximum flavor. Whether you enjoy it as a snack, breakfast, or side dish, its hearty texture and natural sweetness make it a satisfying choice. Try different variations, pair it with your favorite toppings, and enjoy the simple pleasure of homemade bread!
Print
No Knead Oat Bread with Seeds
- Total Time: 9–13 hours
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
This No Knead Oat Bread with Seeds is a hearty and wholesome loaf made with rolled oats, mixed seeds, and a touch of honey. With an easy, hands-off preparation, this rustic bread is perfect for breakfast, sandwiches, or a healthy snack.
Ingredients
- 3 cups all-purpose or whole wheat flour
- 1 cup rolled oats
- 2 tbsp honey or maple syrup
- 1 1/2 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1 3/4 cups warm water (110°F/45°C)
- 1/4 cup mixed seeds (sunflower, flax, sesame, or chia)
- 1 tbsp olive oil (for greasing)
Instructions
- Activate the Yeast: In a large mixing bowl, combine warm water, honey, and yeast. Let sit for 5–10 minutes until foamy.
- Mix the Dough: Add flour, oats, salt, and seeds to the yeast mixture. Stir with a wooden spoon until a sticky dough forms. Cover with a kitchen towel and let rise for 8–12 hours (overnight) at room temperature.
- Shape the Dough: Turn the dough onto a floured surface. Gently shape it into a round loaf, being careful not to deflate too much air.
- Second Rise: Place on parchment paper and let rise for 30–45 minutes while preheating the oven to 450°F (230°C). If using a Dutch oven, place it inside the oven while preheating.
- Bake: Transfer the dough to the preheated Dutch oven or baking sheet. Cover and bake for 30 minutes. Remove the lid and bake for another 10–15 minutes until golden brown.
- Cool & Serve: Let cool for at least 20 minutes before slicing. Enjoy with butter, jam, or as a sandwich bread.
Notes
- Use whole wheat flour for a denser, nuttier loaf.
- Store in an airtight container at room temperature for up to 3 days.
- Toast slices for extra crunch and flavor.
- Prep Time: 10 minutes
- Rise Time: 8–12 hours
- Cook Time: 40 minutes
- Category: Bread, Breakfast
- Method: Baking
- Cuisine: Rustic, Healthy