No Knead Oat Bread with Seeds | YumAndJoy

No Knead Oat Bread with Seeds

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

  1. Mix Dry Ingredients: In a large bowl, whisk together flour, rolled oats, seeds, salt, and yeast.
  2. 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).
  3. Prepare for Baking: Preheat oven to 450°F (230°C). Place a Dutch oven (or oven-safe pot with a lid) inside to preheat.
  4. 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.
  5. 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.
  6. 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!

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No Knead Oat Bread with Seeds

No Knead Oat Bread with Seeds


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  • Author: asma
  • 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

Units Scale
  • 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
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