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
- 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
Instructions
- In a large mixing bowl, whisk together the bread flour and instant yeast.
- Add the oats, pumpkin seeds, sunflower seeds, flax seeds, and coarse salt; mix well.
- In a separate bowl, dissolve honey in warm water and pour it over the dry ingredients.
- Mix until all flour is moistened; the dough will be sticky and shaggy.
- 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.
- Refrigerate the dough for at least 12 hours to develop flavor.
- When ready to bake, dust a baking sheet with flour or cornmeal and transfer the dough onto it.
- Mix topping ingredients and sprinkle over the dough.
- Cover again and let rest for 45 minutes.
- Preheat the oven to 425°F (220°C).
- 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).
- 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