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
