Description
Rustic no-knead seeded oat bread brings hearty warmth to any kitchen with its simple blend of wholesome ingredients. Crusty exterior and tender crumb invite bakers to savor the rich, nutty flavors that dance across your palate with each satisfying slice.
Ingredients
Scale
Main Dry Ingredients:
- 3 cups (390g) bread flour
- 1 cup (85g) old-fashioned whole rolled oats
- 2 teaspoons (6g) platinum yeast from Red Star instant yeast
- 2 teaspoons coarse salt
Seeds and Nuts:
- ¼ cup (30g) unsalted pumpkin seeds (pepitas)
- ¼ cup (30g) sunflower seeds, salted or unsalted
- 2 tablespoons (18g) flax seeds or sesame seeds
Liquid and Binding Ingredients:
- 2 tablespoons (43g) honey
- 1 and ½ cups (360ml) warm water (about 95°F or 35°C)
Optional 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
- Cornmeal for dusting pan (optional)
Instructions
- In a spacious mixing vessel, thoroughly blend flour and yeast using a whisk, creating a uniform dry base.
- Incorporate oats, diverse seeds, and salt into the mixture, gently whisking to distribute ingredients evenly.
- Dissolve honey into warm water, creating a smooth liquid that will activate the dough’s fermentation process.
- Pour the honey-water solution over the dry ingredients, using a flexible spatula to merge components until flour becomes completely saturated.
- The resulting mixture will exhibit a sticky consistency; carefully gather and form the mass into a loose spherical shape within the bowl.
- Hermetically seal the container and allow the dough to mature at ambient temperature for approximately three hours, observing a significant volume expansion.
- Enhance flavor complexity by transferring the dough to refrigeration for a minimum of 12 hours and up to three days.
- Warm the oven to 425°F, preparing a baking sheet with a delicate dusting of flour or cornmeal to prevent adhesion.
- Using flour-coated hands, gently transform the chilled dough into a rounded form directly on the prepared baking surface.
- Generously sprinkle selected seed topping across the dough’s surface, gently pressing to ensure adherence.
- Allow the dough a relaxation period of 45 minutes, loosely draped to prevent surface drying.
- Create decorative surface scoring using a razor-sharp implement to facilitate controlled expansion during baking.
- For enthusiasts seeking an exceptionally crisp exterior, introduce a metal pan filled with boiling water to the oven’s lower rack, generating steam.
- Bake until the exterior achieves a rich golden hue and the loaf produces a resonant hollow sound when gently tapped, approximately 40 minutes.
Notes
- No kneading required, making this bread incredibly beginner-friendly and perfect for home bakers with limited time or experience.
- Extended refrigeration develops deeper flavor complexity and improves bread’s overall texture, allowing flexibility in baking schedule.
- Slow rise technique helps develop gluten structure naturally without manual kneading, resulting in soft, airy interior with delightful seed crunch.
- Steam method during baking creates professional bakery-style crispy crust, enhancing bread’s exterior with gorgeous golden-brown appearance.
- High hydration dough ensures moist, tender crumb and enables easy shaping without traditional intensive kneading technique.
- Customize seed blend according to preference, experimenting with sunflower, pumpkin, flax, or sesame seeds for unique flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Lunch, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 1g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg