Introduction

This No Knead Seeded Oat Bread is a simple, wholesome loaf packed with hearty oats and a mix of seeds. It requires minimal effort but yields a beautifully textured bread with a crisp crust and a tender crumb, perfect for breakfast or sandwiches.

A round loaf of bread is shown with a golden brown crust that is rough and crunchy. The top surface has cracks and is sprinkled with a generous layer of mixed seeds including oats, sunflower seeds, and pumpkin seeds, adding texture and color with light tan and greenish hues. The loaf sits directly on a wooden board, and part of a white towel with red and brown patterns is visible at the bottom edge. Scattered seeds can be seen around the loaf, with a small white bowl of pumpkin seeds in the upper right corner, all placed on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (390g) bread flour (spooned & leveled), plus more as needed for shaping and pan
2 teaspoons (about 6g) Platinum Yeast from Red Star instant yeast
1 cup (85g) old-fashioned whole rolled oats
1/4 cup (30g) unsalted pumpkin seeds (pepitas)
1/4 cup (30g) salted or unsalted sunflower seeds
2 Tablespoons (18g) flax seeds or sesame seeds
2 teaspoons coarse salt
2 Tablespoons (43g) honey
1 and 1/2 cups (360ml) warm water (about 95°F / 35°C)
Optional: cornmeal for dusting pan
For 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

Instructions

Step 1: In a large un-greased mixing bowl, whisk together the flour and yeast. Add the oats, pumpkin seeds, sunflower seeds, flax or sesame seeds, and salt; whisk to combine.
Step 2: Mix the honey and warm water in a separate container, then pour over the dry ingredients. Use a silicone spatula or wooden spoon to gently stir until all the flour is moistened. The dough will be dry and shaggy at first; continue mixing until evenly combined. If needed, use your hands to work the dough—it will be very sticky. Shape it into a ball in the bowl.
Step 3: Cover the dough tightly with plastic wrap or foil and let it rise at room temperature for 3 hours. It should nearly double in size and develop air bubbles.
Step 4: For best flavor and texture, refrigerate the covered dough for at least 12 hours and up to 3 days. The dough may puff up and then deflate slightly—that’s normal.
Step 5: Lightly dust a large nonstick baking sheet with flour and/or cornmeal. With generously floured hands, gently shape the risen dough into a ball without deflating it.
Step 6: Transfer the dough to the prepared baking sheet. Mix the topping ingredients and sprinkle them evenly over the dough, pressing lightly to help them stick. Loosely cover and let rest for 45 minutes.
Step 7: Preheat the oven to 425°F (218°C) during the dough’s resting period.
Step 8: Score the dough with a sharp knife or bread lame by making a slash or an X about 1/2 inch deep. If the dough flattens, gently reshape it with floured hands.
Step 9: Place the dough in the preheated oven on the center rack.
Step 10: (Optional) For a crisper crust, place a shallow metal pan on the bottom oven rack and carefully pour 3–4 cups of boiling water into it just after placing the dough in the oven. Quickly close the door to trap steam.
Step 11: Bake for 40 minutes or until the crust is golden brown. If browning too quickly, tent the bread with foil. The bread is done when it sounds hollow when tapped or reaches 195°F (90°C) internally.
Step 12: Remove the bread from the oven and cool for at least 10–20 minutes before slicing and serving.

Tips & Variations

Use warm water (around 95°F / 35°C) to help activate the yeast without killing it.
Try substituting seeds based on your preference—chia seeds or hemp seeds work well too.
Letting the dough rest overnight in the fridge enhances the flavor and texture.
For a softer crust, skip the boiling water steam step.
If you want to bake in a Dutch oven or on a pizza stone, make sure to adjust the resting and baking method accordingly.

Storage

Store leftover bread loosely covered at room temperature for up to 3 days to keep the crust crisp. For longer storage, refrigerate for up to 10 days. To refresh the crust when reheating, warm the bread in a 350°F (175°C) oven for 5–10 minutes.

How to Serve

The image shows several slices of multigrain bread stacked in a loose pile on a surface with a white marbled texture. Each slice has a light beige inside with a soft, airy texture filled with visible seeds and grains like sunflower and flax seeds, giving it a speckled look. The crust is thick and golden brown with a rough texture and scattered seeds, contrasting with the soft inside. On the bottom right corner, there is a small white bowl filled with green pumpkin seeds and other mixed seeds, adding an earthy green color to the image. A piece of brownish-orange cloth with white patterns is partially seen next to the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you’ll need to activate active dry yeast by dissolving it in warm water with a pinch of sugar before adding it to the flour. Use the same amount and allow about 5–10 minutes for it to foam.

Do I have to refrigerate the dough after the first rise?

No, the bread can be baked immediately after the 3-hour room temperature rise, but refrigerating for at least 12 hours improves flavor and texture.