Indulge in the irresistible aroma of freshly baked bread with our Nutty No-Knead Seeded Oat Bread recipe. This artisanal loaf boasts a crispy crust, nutty flavors, and a chewy texture that will elevate any meal or snack time. Perfect for novice bakers and seasoned pros alike, this recipe requires minimal effort for maximum reward. Get ready to impress your friends and family with homemade bread that’s as delicious as it is simple to make.
In our household, the love for this Nutty No-Knead Seeded Oat Bread runs deep. It all started when my husband, skeptical of his baking skills, decided to give this recipe a try. With each batch, we witnessed the magic of flour, seeds, and yeast transforming into a golden-brown masterpiece. Soon, the aroma of freshly baked bread became a staple in our home, drawing our little family together around the kitchen counter. Whether enjoyed warm with a smear of butter or toasted for breakfast, this bread has become a symbol of comfort and joy in our household, reminding us of the simple pleasures of homemade goodness.
Why This Nutty No-Knead Seeded Oat Bread Stands Out
- Easy no-knead recipe suitable for all baking skill levels
- Nutty flavor profile with a satisfying crunch from pumpkin seeds, sunflower seeds, and flax seeds
- Versatile bread perfect for sandwiches, toast, or enjoying on its own
- Long refrigeration option for enhanced flavor development
- Crispy crust achieved through a simple steam technique
- Stores well for several days, making it a convenient option for meal prep or snacking
Ingredients:
- 3 cups (390g) bread flour
- 2 teaspoons (about 6g) instant yeast
- 1 cup (85g) old-fashioned 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
Directions:
- In a large un-greased mixing bowl, whisk together flour and yeast. Add oats, pumpkin seeds, sunflower seeds, flax seeds, and salt. Mix to combine.
- In a separate bowl, mix honey and warm water. Pour over dry ingredients and stir until moistened. The dough will be sticky.
- Cover the bowl tightly with plastic wrap or aluminum foil and let it rise at room temperature for 3 hours, or refrigerate for enhanced flavor for at least 12 hours and up to 3 days.
- Preheat the oven to 425°F (218°C). Lightly dust a baking sheet with flour or cornmeal.
- Shape the risen dough into a ball on the prepared baking sheet. Mix topping ingredients together and sprinkle on top of the dough.
- Let the dough rest for 45 minutes. Score the dough with a sharp knife and place in the preheated oven.
- Optional: Create steam in the oven for a crispier crust by placing a shallow pan of boiling water on the bottom rack.
- Bake for 40 minutes or until golden brown. Allow to cool before slicing and serving.
Notes: For a variation, try using different combinations of seeds or adding dried fruits for extra flavor. Experiment with different toppings to customize your loaf. Ensure the dough is sufficiently sticky for best results, and don’t be afraid to adjust flour amounts as needed during shaping. Enjoy the bread fresh or toasted for added crunch.
