This No Knead Seeded Oat Bread is perfect if you love a simple, aromatic, and crusty bread with minimal effort! It’s packed with wholesome oats and seeds, making every bite extra flavorful.
Are you ready to bake a delicious loaf of bread without all the kneading and fuss? Let me introduce you to my favorite No Knead Seeded Oat Bread Recipe. It’s super simple to make, packed with wholesome oats and seeds, and has a delightful crunch that will make your taste buds dance with joy.
We absolutely love this aromatic bread and bake it at least every other week! You can pair it with salad, soup, use as a sandwich bread, or just with a dollop of peanut butter on top – it’s simply delicious!
Why You’ll Love This Bread
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Whether you’re a baking novice or an experienced baker, this oat bread recipe is perfect for anyone who loves the taste and joy of bread baking but doesn’t have the time or inclination to deal with complicated techniques.
Ingredients
See recipe card for quantities.
- Oats: Rich in fiber, they give the bread a wonderful texture and a slightly nutty flavor. You can use steel-cut oats or rolled oats.
- Seeds: Get creative here! I love using a mix of pumpkin seeds, sunflower seeds, flaxseeds, and psyllium husks. They add extra flavor and are full of healthy fats and proteins. Poppy seeds, sesame seeds, chia seeds, coarsely chopped nuts, or ready-made seed mixes also work well.
- Flour: Use bread flour or all-purpose flour. If you love a more nourishing loaf, swap half of the bread flour with whole wheat flour.
- Instant Yeast: The easiest way to ensure success, and you probably already have a packet in your pantry.
- Maple Syrup: Adds a better crust. Honey works too.
- Salt: Essential for flavor.
- Water
Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a baking beginner!
- Early Evening: In a large bowl, add oats, seeds, and ½ cup boiling water. Mix well and let it sit for 30 minutes.
- Add flour, salt, instant yeast, maple syrup, and 1 cup of water. Mix well with a wooden spoon/rubber spatula – no kneading required!
- Cover the bowl with plastic wrap, and let it sit at room temperature for 12-18 hours.
- Next Morning: Preheat the oven along with a Dutch oven to 450°F (230°C).
- Prepare a clean work surface with 2 tablespoon flour and 2 tablespoons of oats. Turn the risen dough onto it (use a spatula or floured hands), then shape it into a ball with lightly floured hands. Place on a piece of parchment paper and, if possible, into a round proofing basket or bowl. Let rise for another 30 minutes.
- Optional: Score the bread with a cross-cut using a bread lame or very sharp knife.
- Take the hot Dutch oven out of the oven (be careful not to burn yourself), place the dough with the parchment paper inside the Dutch oven, cover with the lid, and bake for 30 minutes.
- Remove the lid and bake for another 20-25 minutes until the bread is golden brown and crispy.
- Let the bread cool completely on a wire rack before slicing.
Storage & Freezing Instructions
- Store: Wrapped in a kitchen towel, the bread will stay fresh for 2-3 days.
- Freeze: Slice the bread, place in a freezer bag, and freeze for up to 3 months. Thaw single slices directly in the toaster when ready to eat.
More No-Knead Bread Recipes
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📖 Recipe
No-Knead Seeded Oat Bread
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Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
- 1 cup rolled oats
- ⅔ cup mixed seeds, see notes
- ½ cup boiling water
- 3 ¼ cup bread flour, or all-purpose flour/spelt flour
- 2 teaspoon salt
- ½ teaspoon instant yeast
- 1 teaspoon maple syrup, or honey
- 1 cup water
To Shape The Bread
- 2 tbsp flour
- 2 tablespoon rolled oats
Instructions
- Early Evening: In a large bowl, add oats, seeds, and ½ cup boiling water. Mix well and let it sit for 30 minutes.
- Add flour, salt, instant yeast, maple syrup, and 1 cup of water. Mix well with a cooking spoon/spatula – no kneading required!
- Cover the bowl with plastic wrap, and let it sit at room temperature for 12-18 hours.
- Next Morning: Preheat the oven along with a Dutch oven to 450°F (230°C).
- Prepare a clean work surface with 2 tablespoon flour and 2 tablespoons of oats. Turn the dough onto it (use a spatula or floured hands), then shape it into a ball with lightly floured hands. Place on a piece of parchment paper and, if possible, into a round proofing basket or bowl. Let rise for another 30 minutes.
- Optional: Score the bread with a cross-cut using a bread lame or sharp knife.
- Take the hot Dutch oven out of the oven (be careful not to burn yourself), place the dough with the parchment paper inside the Dutch oven, cover with the lid, and bake for 30 minutes.
- Remove the lid and bake for another 20-25 minutes until the bread is golden brown and crispy.
- Let the bread cool completely on a wire rack before slicing.
Notes
- Seeds: Mix and match whatever seeds and nuts you like or have at hand. I love this mixture:
- ¼ cup (30g) sunflower seeds
- 3 tablespoon (25g) pumpkin seeds
- 1 ½ tablespoon (15g) whole flax seeds
- 3 teaspoon (15g) whole psyllium husk
- Resting Time: The dough should rest anywhere from 12-18 hours, allowing you to flexibly schedule your baking time into your day.
- Dutch Oven: Baking in a Dutch oven helps make the bread super crispy. If you don’t have a Dutch oven, you can use a round glass baking dish with a lid. As a last resort, baking on a baking sheet is possible, though the bread won’t be quite as crispy.
- Store: Wrapped in a kitchen towel, the bread will stay fresh for 2-3 days.
- Freeze: For freezing, slice the bread and place the slices in a freezer bag. It can be stored for up to 3 months. Thaw single slices directly in the toaster when ready to eat.
Equipment
Nutrition
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