Golden, crusty, and packed with oats and seeds, this no-knead seeded oatmeal bread is the kind of bread you'll want to bake on repeat! It's a perfect mix of hearty texture and a soft crumb. Your morning toast just got so much better!
This no-knead bread with oats needs special ingredients or techniques. You just stir everything in a bowl, let it rise overnight, shape, and bake. It's really that simple! And the dough bakes into this gorgeous bakery-style bread that looks impressive and tastes incredible!
If you love making no-knead breads, then you must try my easiest no-knead Dutch oven bread, Turkish pide, and my most popular no-knead focaccia!
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Why You'll Love This Recipe
✨ Wonderfully soft, crusty, full of textures, and wholesome! Oats and seeds give every slice a nutty, chewy, and hearty bite.
✨ Bakery-style artisanal bread with minimal effort! The dough comes together in minutes and barely needs any handling at all.
✨ Perfect bread for beginner and expert bakers alike!
✨ Make-ahead friendly! Making this no-knead oatmeal bread really fits your schedule easily. The dough can be made up to 2 days in advance, so you can bake the bread when you want.
✨ This seeded oat bread is super versatile to serve! It's wonderful served for breakfast and alongside any mains. It's also great with dips and sauces!
Recipe Ingredients
Flour: I used bread flour in this oatmeal bread recipe. It yields a chewier, airier bread because of its high amount of protein and gluten. But you can use all-purpose flour, too.
Oats: For a hearty, chewy texture, rolled oats are the best. Quick cooking oats can also be used.
Seeds: A mix of pumpkin, sunflower, and flax seeds makes this bread super satisfying! Feel free to adjust the amount and variety of seeds here.
Water: Please make sure you are using warm water. Not hot, not cold...just warm. The ideal temperature is about 40.5 °C or 105°F.
Yeast: I used active dry yeast, but instant yeast will work just as well.
Honey: This helps the seeded bread rise and gives just a tad bit of sweetness.
Please see the recipe card below for full information about the ingredients and quantities.
How To Make No-Knead Seeded Oatmeal Bread
Step 1: In a large bowl, combine bread flour and yeast. Add rolled oats, pumpkin seeds, sunflower seeds, flax seeds, and salt.
Step 2: In a separate bowl, mix honey and warm water.
Step 3: Pour this over the dry ingredients and mix well, using a spatula or a dough whisk.
Step 4: Cover and leave to rise for 1-2 hours or until the dough has doubled in size.
Step 5: Transfer the dough to the refrigerator for 8-12 hours. This dough will stay well in the refrigerator for up to 2 days.
Step 6: When you're ready to bake, keep a piece of parchment paper ( that will fit into your Dutch oven) handy and sprinkle flour on it. Flour your hands well and shape the dough into a ball. Transfer to the prepared parchment paper. Sprinkle the dough with rolled oats, pumpkin seeds, sunflower seeds, and flax seeds. Cover and allow to rise for 30-40 minutes.
Step 7: While the dough is resting, place your Dutch oven (with lid) in the oven and heat the oven to 230 °C / 450°F. After the dough has rested, carefully remove the hot Dutch oven from the oven and take the lid off. Gently place the dough with the parchment paper in the pan, and cover it with the lid. Transfer to the oven.
Step 8: Bake for 40 minutes with the lid on. Carefully remove the lid and continue baking for another 10-15 minutes until the bread is cooked through and is golden brown.
Remove the no-knead seeded oatmeal bread loaf from the baking dish and let it cool completely for at least 2 hours before slicing.
Top Tips
- Please use a kitchen scale to measure the ingredients for better and consistent results.
- Make sure your yeast is active. Dissolve half a teaspoon in half a cup of warm water. If the mixture gets foamy and bubbly in 10 minutes, the yeast is good to use.
- You can use any type of seeds you prefer, such as chia seeds, melon seeds, or sesame seeds.
- Let your Dutch oven heat well. Put it in the oven with the lid on for 30 - 40 minutes before you're ready to bake your bread.
- You'll be handling a scorching hot baking dish, so please be careful and wear your oven mitts.
- The oatmeal bread dough is very sticky. A few hours in the refrigerator help the dough become more manageable and also develop flavor. I like to refrigerate it overnight.
- The dough does deflate a bit in the refrigerator, but it's really nothing to worry about.
How Can I Make No-Knead Oat Bread Without A Dutch Oven
- You can use any oven-safe dish with a lid. The lid is important to trap the steam and make crusty, no-knead oatmeal bread.
- Alternatively, you can place the dough on a parchment paper-lined baking tray. On the lower rack of your oven, carefully place 3-4 cups of boiling water in an oven-proof dish, place the tray on the middle rack, and immediately shut the oven door. Bake for 35-40 minutes.
How To Serve
We love this bread as-is! It's so flavorful and full of textures, it truly doesn't need anything. We enjoy it warm and toasted or untoasted with butter.
You can also serve it with:
- Cinnamon honey butter, stovetop apple butter, or pear butter.
- It's great dipped in olive oil, homemade chili oil, fried pickle dip, creamy whipped feta, or cashew roasted red pepper sauce!
- Serve it alongside roasted carrot lentil soup, creamy roasted pumpkin soup, vegan gnocchi, or pumpkin mac and cheese.
How To Store No-Knead Seeded Oatmeal Bread
This bread stays well in an air-tight container at room temperature for 2-3 days or for 4-5 days in the refrigerator.
You can freeze the bread for up to a month. I like to slice the completely cooled bread and wrap it very well. Take a slice or two out whenever you need 🙂
📖 Recipe
No Knead Seeded Oatmeal Bread
Ingredients
- 3 cups Bread flour
- 2 tsp Active dry yeast
- 1 cup Rolled oats
- 1/4 cup Pumpkin seeds
- 1/4 cup Sunflower seeds
- 2 tbsp Flax seeds
- 1.5 tsp Salt
- 2 tbsp Honey
- 1.5 cups Warm water
Topping
- 1 tbsp Rolled oats
- 1 tbsp Pumpkin seeds
- 1 tbsp Sunflower seeds
Instructions
- In a large bowl, combine the bread flour and yeast.3 cups ( 390 g) Bread flour, 2 tsp Active dry yeast
- Add the rolled oats, pumpkin seeds, sunflower seeds, flax seeds, and salt. Mix well.1 cup (85g) Rolled oats, 1/4 cup (30g) Pumpkin seeds, 1/4 cup (30g) Sunflower seeds, 2 tbsp Flax seeds, 1.5 tsp Salt
- In a separate bowl, mix the honey and warm water together.2 tbsp (45g) Honey, 1.5 cups (360 g) Warm water
- Pour over the dry ingredients and mix well, using a dough whisk or spatula. This is a very sticky dough.
- Cover and leave the dough to rise for 1-2 hours or until doubled in size.
- You can use the dough right away, but for better flavor and easier handling, transfer it to the refrigerator. I like to refrigerate this overnight.
- When you're ready to bake, keep a piece of parchment paper handy and sprinkle some flour on it.
- Flour your hands well and shape the dough into a ball. Transfer to the prepared parchment paper.
- Mix the toppings-oats, pumpkin seeds, and sunflower seeds in a small bowl and sprinkle them on top of the bread dough. Press them onto the dough to make them stick.Cover and let it proof for 30 -40 minutes. 1 tbsp Rolled oats, 1 tbsp Pumpkin seeds, 1 tbsp Sunflower seeds
- In the meantime, heat the oven to 230 C / 450 F and place your Dutch oven with the lid in the oven. I used a 3.5 QT / 3.3 ltr Dutch oven. You can use a bigger size too.
- Take the hot Dutch oven out of the oven carefully and remove the lid. Uncover the dough, score the dough with a sharp knife or bread lame. I just use a blade!Place the dough in the Dutch oven, holding the sides of the parchment paper. Cover the Dutch oven and place it in the oven.
- Bake for 40 minutes with the lid on. Carefully remove the lid and bake for another 10-15 minutes until golden brown.
- Cool the bread completely for at least 2 hours before slicing. Enjoy!
Video
Notes
- Make sure your yeast is fresh. To check, dissolve half a teaspoon in a cup of water, let it sit for 5-10 minutes. If the mixture is frothy and bubbly, your yeast is good!
- The water temperature is important here. It should be just warm, about 45 C/ 100-105 F.
- I have mentioned ingredient quantities in cups, but for the best results, please use a kitchen scale to measure the ingredients. This is especially important for baking breads.
- Be careful when handling the Dutch oven. Please wear your oven mitts, the pan and its lid will be very hot!
- You can use any type of seeds - chia seeds, melon seeds, sesame seeds, etc.
- The bread dough is very sticky. A few hours in the refrigerator helps the dough get more manageable and also develop flavor. I like to refrigerate it overnight.
- The dough does deflate a bit in the refrigerator, but it's really nothing to worry about.
- Don't have a Dutch oven? No problem! Sprinkle some flour on parchment paper and place it on a baking tray. Place the dough on the parchment paper. Add 3-4 cups of boiling water to a baking dish and place it on the lowest rack of your oven before putting the baking tray in. Bake for 35-40 minutes.
- This recipe has been adapted from Sally's Baking Addiction.
Zeba f Lari says
Hi
How to make bread flour at home ?
Natasha Minocha says
Hi Zeba, I have never made bread flour at home. I just purchase it! But I have read (thanks Google!) that if you don't have bread flour, you can make some by mixing all-purpose flour with vital wheat gluten. 115 gms of all-purpose flour + 5 gms of vital wheat gluten= 1 cup bread flour. Hope this helps:)