No Knead Seeded Oatmeal Bread
This no-knead seeded oatmeal bread is hearty, wholesome, and so easy to make! Packed with oats and crunchy seeds, it's the kind of loaf you'll want to bake every week.
Servings: 10 Servings
Calories: 237kcal
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.
Nutrition
Serving: 1Slice | Calories: 237kcal | Carbohydrates: 39g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Sodium: 354mg | Potassium: 144mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 1mg