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No Knead Seeded Oat Bread Recipe

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  • Author: admin
  • Prep Time: 4 hours
  • Cook Time: 40 minutes
  • Total Time: 4 hours 40 minutes plus optional 12-72 hours refrigeration
  • Yield: 1 loaf; 10-12 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This No Knead Seeded Oat Bread is a wholesome, rustic loaf packed with hearty oats and a mix of pumpkin, sunflower, and flax seeds. It requires minimal hands-on time with no kneading, allowing the dough to rise slowly for enhanced flavor and texture. The bread boasts a golden, crusty exterior and a tender, airy crumb, perfect for sandwiches, toast, or enjoying with your favorite spreads.

Ingredients

Scale

Dry Ingredients

  • 3 cups (390g) bread flour (spooned & leveled), plus more as needed for shaping and pan
  • 2 teaspoons (about 6g) Platinum Yeast from Red Star instant yeast
  • 1 cup (85g) old-fashioned whole 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

Wet Ingredients

  • 2 Tablespoons (43g) honey
  • 1 and 1/2 cups (360ml) warm water (about 95°F / 35°C)

Topping Ingredients

  • 1 Tablespoon (5g) old-fashioned whole rolled oats
  • 1 Tablespoon (8g) pumpkin seeds (pepitas)
  • 1 Tablespoon (8g) sunflower seeds
  • 1 teaspoon flax seeds or sesame seeds

Optional

  • Cornmeal for dusting pan

Instructions

  1. Watch the Video: Begin by viewing the accompanying video to visualize the recipe steps and ensure you understand the process.
  2. Mix Dry Ingredients: In a large un-greased mixing bowl, whisk together the bread flour and instant yeast. Add the oats, pumpkin seeds, sunflower seeds, flax seeds, and coarse salt, and whisk to combine evenly.
  3. Add Honey and Water: Combine the honey and warm water in a separate container. Pour this mixture over the dry ingredients. Using a silicone spatula or wooden spoon, gently mix until all the flour is moistened. The dough will look dry and shaggy at first. If needed, use your hands to bring it together into a very sticky dough ball in the bowl. Avoid using a mixer as the dough is too sticky.
  4. First Rise: Cover the bowl tightly with plastic wrap or foil and let the dough rise at room temperature for 3 hours. It should nearly double in size and develop visible air bubbles.
  5. Optional Cold Ferment: For best flavor and texture, refrigerate the covered dough for at least 12 hours and up to 3 days. The dough may puff up further but might deflate slightly after 2 days, which is normal.
  6. Prepare Baking Surface: Lightly dust a large nonstick baking sheet with flour and/or cornmeal. With generously floured hands, gently shape the risen dough into a ball without deflating it too much. You can do this directly in the bowl or on a floured surface. Transfer the dough ball to the prepared baking sheet.
  7. Add Toppings and Rest: Mix together the topping oats and seeds in a small bowl. Sprinkle them evenly on top of the dough and press gently so they adhere. Cover loosely and let the dough rest for 45 minutes.
  8. Preheat Oven: While the dough is resting, preheat your oven to 425°F (218°C).
  9. Score the Dough: Using a sharp knife, bread lame, or kitchen shears, score the dough with a slash or an X about 1/2 inch deep to help it expand during baking. If the dough flattened during resting, reshape it gently before scoring.
  10. Prepare Steam (Optional): Place a shallow metal or cast iron pan on the bottom rack of the oven. Once you place the bread inside, pour 3–4 cups of boiling water into the pan quickly and close the oven door to create steam, which yields a crisper crust.
  11. Bake the Bread: Place the baking sheet with dough on the center rack and bake for 40 minutes or until the crust is golden brown. If browning too fast, tent the bread with foil. You can test doneness by tapping the loaf for a hollow sound or checking if the internal temperature reaches 195°F (90°C).
  12. Cool Before Slicing: Remove the bread from the oven and cool it on a wire rack for at least 10–20 minutes before slicing to let the crumb set properly.
  13. Storage: Store leftovers loosely covered at room temperature for up to 3 days or refrigerate for up to 10 days.

Notes

  • Using platinum instant yeast ensures a reliable rise; regular instant yeast may also be used with similar results.
  • Allowing a long cold ferment in the refrigerator deepens the bread’s flavor and improves texture but is optional.
  • The steam method during baking creates a crispier crust but can be skipped if preferred.
  • Flour and cornmeal dusting prevent sticking and add rustic texture to the crust.
  • Do not attempt to knead this dough—it is designed to be mixed with gentle handling and left to rise slowly.
  • The bread is very sticky; generously flour your hands when shaping to avoid sticking.
  • Use a sharp knife or bread lame for scoring to achieve clean cuts that help with oven spring.
  • Tent with foil if the crust is browning too quickly during baking to avoid burning.
  • For a different flavor profile, you can substitute some seeds or use sesame instead of flax seeds.

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Find it online: https://yumfusionrecipes.com/no-knead-seeded-oat-bread-recipe/