{"id":47107,"date":"2025-10-22T18:51:04","date_gmt":"2025-10-22T13:21:04","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=47107"},"modified":"2025-10-22T19:06:33","modified_gmt":"2025-10-22T13:36:33","slug":"no-knead-seeded-oatmeal-bread","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/no-knead-seeded-oatmeal-bread\/","title":{"rendered":"No-Knead Seeded Oatmeal Bread"},"content":{"rendered":"\n

Golden, crusty, and packed with oats and seeds, this no-knead seeded oatmeal bread <\/strong>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!<\/p>\n\n\n\n

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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!<\/p>\n\n\n\n

If you love making no-knead breads, then you must try my easiest no-knead Dutch oven bread<\/a>, Turkish pide<\/a>, and my most popular no-knead focaccia<\/a>!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

\u2728 Wonderfully soft, crusty, full of textures, and wholesome! Oats and seeds give every slice a nutty, chewy, and hearty bite. <\/p>\n\n\n\n

\u2728 Bakery-style artisanal bread with minimal effort! The dough comes together in minutes and barely needs any handling at all.<\/p>\n\n\n\n

\u2728 Perfect bread for beginner and expert bakers alike!<\/p>\n\n\n\n

\u2728 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.<\/p>\n\n\n\n

\u2728 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! <\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n
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Flour:<\/strong> 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. <\/p>\n\n\n\n

Oats:<\/strong> For a hearty, chewy texture, rolled oats are the best. Quick cooking oats can also be used.<\/p>\n\n\n\n

Seeds:<\/strong> A mix of pumpkin, sunflower, and flax seeds makes this bread super satisfying! Feel free to adjust the amount and variety of seeds here.<\/p>\n\n\n\n

Water:<\/strong> Please make sure you are using warm water. Not hot, not cold...just warm. The ideal temperature is about 40.5 \u00b0C or 105\u00b0F.<\/p>\n\n\n\n

Yeast:<\/strong> I used active dry yeast, but instant yeast will work just as well.<\/p>\n\n\n\n

Honey:<\/strong> This helps the seeded bread rise and gives just a tad bit of sweetness.<\/p>\n\n\n\n

Please see the recipe card below for full information about the ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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How To Make No-Knead Seeded Oatmeal Bread<\/h2>\n\n\n\n
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Step 1:<\/strong> In a large bowl, combine bread flour and yeast. Add rolled oats, pumpkin seeds, sunflower seeds, flax seeds, and salt.<\/p>\n<\/div>\n\n\n\n

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Step 2:<\/strong> In a separate bowl, mix honey and warm water.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 3:<\/strong> Pour this over the dry ingredients and mix well, using a spatula or a dough whisk.<\/p>\n<\/div>\n\n\n\n

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Step 4: <\/strong>Cover and leave to rise for 1-2 hours or until the dough has doubled in size.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 5:<\/strong> Transfer the dough to the refrigerator for 8-12 hours. This dough will stay well in the refrigerator for up to 2 days.<\/p>\n<\/div>\n\n\n\n

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Step 6:<\/strong> 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.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 7: <\/strong>While the dough is resting, place your Dutch oven (with lid) in the oven and heat the oven to 230 \u00b0C \/ 450\u00b0F. 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.<\/p>\n<\/div>\n\n\n\n

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Step 8:<\/strong> 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.<\/p>\n\n\n\n

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Remove the no-knead seeded oatmeal bread loaf from the baking dish and let it cool completely for at least 2 hours before slicing.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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Top Tips<\/h2>\n\n\n\n