No Knead Seeded Oat Bread

No Knead Seeded Oat Bread

When warm, golden crusts beckon from your kitchen, it’s hard to resist the allure of homemade bread. The No Knead Seeded Oat Bread recipe offers a perfect blend of crunch and chewiness, accentuated by the nuttiness of pumpkin and sunflower seeds. This rustic loaf, with its pillowy interior and fragrant aroma, will transport you back to simpler times. Imagine the moment you slice it open, steam rising, and the scent wrapping around you like a warm hug. It’s incredibly easy to prepare, making it perfect for busy moms wanting to whip up something delightful for their kids or anyone seeking a hearty addition to their meal.

Are you ready to indulge in a loaf that’s as comforting as a warm blanket?

Can you recall a time when the smell of bread baking wafted through your home, nurturing your every sense, sparking joyful memories? Let’s dive into the sensational flavors of No Knead Seeded Oat Bread, a sensory experience that not only fills your belly but warms your heart. Enjoy this delectable bread fresh out of the oven, with the promise of delightful toppings or simply slathered with creamy butter. Are you ready for a loaf that sings of nostalgia and comfort?

Why You’ll Love This Recipe

There are countless reasons to adore this No Knead Seeded Oat Bread.

• Easy Prep: No kneading is required! Just mix, rise, and bake.

• Healthy Ingredients: Packed with nutrients from oats and seeds.

• Minimal Ingredients: With just a handful of wholesome staples, you can whip up this irresistible bread.

• Perfect for Sharing: Encourage family bonding and kitchen chaos, as everyone can take a turn shaping, slicing, and devouring.

• Versatile: Pair with anything from soups to spreads; it makes every meal special.

This bread is not just a side—it’s a moment, a celebration in its purest form.

Ingredients

Gather these simple yet robust ingredients to craft your No Knead Seeded Oat Bread:

• 3 cups bread flour (plus more as needed for dusting)

• 2 teaspoons instant yeast (for a quick rise)

• 1 cup old-fashioned whole rolled oats (for that lovely texture)

• 1/4 cup pumpkin seeds (a nutty burst of goodness)

• 1/4 cup sunflower seeds (providing a crunch you won’t forget)

• 2 tablespoons flax seeds (offering omega-3s and fiber)

• 2 teaspoons coarse salt (to enhance and balance flavors)

• 2 tablespoons honey (a touch of sweetness)

• 1 and 1/2 cups warm water (to bring it all together)

• Optional cornmeal (for a delightful crust)

• For topping:

  • 1 tablespoon oats
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon sunflower seeds
  • 1 teaspoon flax seeds

With each ingredient contributing a distinctive flavor, your senses will sing with anticipation.

Timing

Creating this No Knead Seeded Oat Bread can feel incredibly indulgent as it requires minimal effort, yet the results feel like a luxurious treat.

You’ll spend just a few minutes mixing and shaping the dough, followed by a patient rise. The initial 3-hour rise at room temperature will have you dreaming of that crusty loaf, while an 12-hour (or up to 3 days) refrigeration gives the dough an extra boost of flavor and depth.

By the time you pop it into the oven, the smell will already start to envelop your home like a warm embrace, and the anticipation will be worth every moment.

Step-by-Step

Let’s turn those ingredients into a perfect loaf with these simple steps:

1. In a large mixing bowl, whisk together the bread flour and instant yeast. The soft, fluffy flour will be the base for your special creation.

2. Add the oats, pumpkin seeds, sunflower seeds, flax seeds, and coarse salt to the bowl, mixing them in for a delightful texture.

3. In a separate bowl, mix the honey with warm water, allowing it to dissolve fully. Pour this golden liquid over the dry ingredients.

4. Use a spatula or wooden spoon to mix until all the flour is moistened. The dough will feel sticky and shaggy, but don’t worry! This is the magic of no-knead bread.

5. Shape your dough into a ball, tucking the edges underneath. Place it in a lightly greased bowl, cover, and allow it to rise at room temperature for about 3 hours.

6. Once risen, refrigerate the dough for at least 12 hours, letting the flavors deepen as it rests. You can even extend this step for up to 3 days!

7. When you’re ready to bake, dust a baking sheet with flour and, if you wish, cornmeal. Transfer your lovely dough ball onto the baking sheet.

8. To elevate the loaf aesthetically, mix together the topping ingredients and sprinkle them generously over the dough.

9. Cover the dough again and let it rest for another 45 minutes, allowing it to puff up just a bit more.

10. Preheat your oven to 425°F (220°C).

11. Score the dough with a sharp knife, allowing steam to escape while baking. For a crispier crust, place a pan filled with boiling water on the bottom rack.

12. Bake for 40 minutes, or until the crust turns a golden brown and reaches an internal temperature of 195°F (90°C).

13. When your kitchen becomes overpowered by the fantastic aroma of freshly baked bread, remove the loaf from the oven and cool for 10 to 20 minutes on a cooling rack before slicing into it.

With every slice, enjoy that glorious contrast between the crusty exterior and soft, inviting interior.

Nutritional Information

Each slice of No Knead Seeded Oat Bread provides around 180 calories, ensuring you indulge without the guilt. With fiber from the oats and seeds, along with essential vitamins and minerals, this bread can easily be a beloved staple in your diet. Treat yourself, after all, life is all about balance!

Healthier Alternatives

If you’re looking to make this recipe even healthier, consider these easy swaps:

• Use whole wheat flour instead of bread flour for added fiber.

• Swap out honey for maple syrup if you prefer a vegan option.

• For a lower-sugar alternative, reduce the honey to one tablespoon or omit it altogether, relying more on the natural sweetness of the oats and seeds.

• Substitute the flax seeds with chia seeds if you’re in search of diverse flavors and textures.

These small modifications will help you stay true to your health goals while still delighting in a freshly baked loaf.

Serving Suggestions

Imagine serving this No Knead Seeded Oat Bread alongside rich butternut squash soup on a chilly evening, or transforming it into the perfect base for scrumptious sandwiches layered with your favorite fillings.

Toast it lightly and slather it with a generous amount of creamy butter and homemade jam for breakfast, or perhaps create an afternoon snack with almond butter and banana slices. This bread is also fabulous during gatherings, turning into delightful bruschetta topped with tomatoes, basil, and a drizzle of balsamic glaze.

Let your imagination run wild!

Common Mistakes

To ensure your loaf turns out splendidly, avoid these common pitfalls:

• Overbaking: Keep an eye on your bread during the last moments of baking to prevent a dry loaf.

• Wrong texture: If your dough seems too dry or crumbly, you might have added too much flour during mixing; a sticky dough is expected for this no-knead recipe.

• Messes: Prepare yourself for sticky fingers! Remember to flour your hands and workspace generously to manage the dough.

With a little care, your baking experience will be smooth and lovely!

Storing Tips

To maintain that delicious freshness of your No Knead Seeded Oat Bread, consider these storing tips:

• Freezing Portions: If you have leftover bread, slice it beforehand and wrap the slices individually in plastic wrap, then place them in an airtight container or freezer bag. This way, you can thaw only what you need!

• Reheating Instructions: To enjoy that delightful crust once more, reheat slices in a toaster or oven at 350°F (175°C) for a few minutes until warmed through.

• Storage: Store the bread in a paper bag at room temperature for 2-3 days, or in a sealed container for up to a week for optimal freshness.

Now, you’re prepared to enjoy your delightful loaf for days ahead!

Tempted to Bake?

There’s a certain magic in crafting your own No Knead Seeded Oat Bread. As the aroma fills your home and warmth spreads through your kitchen, you’ll know this loaf was made with love and intention. Why wait? Gather your ingredients, roll up your sleeves, and let the adventure of baking unfold.

Let the warmth of this delicious bread become a staple in your home—bake it today!

FAQs

1. Can I use other seeds instead of pumpkin and sunflower seeds?

   • Absolutely! Feel free to experiment with sesame seeds, chia seeds, or even nuts for added crunch.

2. What if I don’t have instant yeast?

   • You can substitute active dry yeast, but the rising time may vary slightly, so adjust as necessary.

3. Can I use this dough for sandwich bread?

   • Yes! This dough can be shaped into loaves, however, you may want to adjust the baking time and temperature accordingly.

4. Is it necessary to refrigerate the dough?

   • Refrigeration helps develop flavor, but you can bake it after the first rise if you’re short on time.

5. How do I know when my bread is done?

   • The bread should be golden brown on the outside, and a kitchen thermometer should read about 195°F (90°C) internally.

Dive into the world of homemade bread and experience the wonder of No Knead Seeded Oat Bread. Each bite will transport you to a place of comfort, warmth, and nostalgia. Happy baking!

No Knead Seeded Oat Bread

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: bright
• Total Time: 195
• Yield: 12 servings 1x
• Diet: Vegetarian

Pin Recipe

Pin Recipe

Description

This No Knead Seeded Oat Bread combines the crunch of pumpkin and sunflower seeds with the softness of oats for a delightful and easy homemade bread.

---

Ingredients

Scale 1x2x3x

• 3 cups bread flour (plus more as needed for dusting)
• 2 teaspoons instant yeast
• 1 cup old-fashioned whole rolled oats
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 2 tablespoons flax seeds
• 2 teaspoons coarse salt
• 2 tablespoons honey
• 1 and 1/2 cups warm water
• Optional cornmeal (for dusting)
• For topping: 1 tablespoon oats, 1 tablespoon pumpkin seeds, 1 tablespoon sunflower seeds, 1 teaspoon flax seeds

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a large mixing bowl, whisk together the bread flour and instant yeast.
2. Add the oats, pumpkin seeds, sunflower seeds, flax seeds, and coarse salt; mix well.
3. In a separate bowl, dissolve honey in warm water and pour it over the dry ingredients.
4. Mix until all flour is moistened; the dough will be sticky and shaggy.
5. Shape the dough into a ball, tuck edges underneath, and place in a greased bowl; cover and let rise at room temperature for about 3 hours.
6. Refrigerate the dough for at least 12 hours to develop flavor.
7. When ready to bake, dust a baking sheet with flour or cornmeal and transfer the dough onto it.
8. Mix topping ingredients and sprinkle over the dough.
9. Cover again and let rest for 45 minutes.
10. Preheat the oven to 425°F (220°C).
11. Score the dough with a sharp knife and bake for 40 minutes or until golden brown and reaches an internal temperature of 195°F (90°C).
12. Cool on a rack for 10-20 minutes before slicing.

Notes

For added flavor, consider substituting ingredients or adding your favorite seeds.

• Prep Time: 15
• Cook Time: 40
• Category: Bread
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 180
• Sugar: 5g
• Sodium: 400mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 0mg