No-Knead Seeded Oat Bread

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.

Author : Aline Cueni

5 from 1 vote

Prep Time :15

Cook Time :55

12 30

Total Time :13 40

Servings : 12 Loaf

Calories : 188kcal

Ingredients

1 cup (85 g) rolled oats
⅔ cup (85 g) mixed seeds, see notes
½ cup (120 ml) boiling water
3 ¼ cup (400 g) bread flour, or all-purpose flour/spelt flour
2 teaspoon salt
½ teaspoon instant yeast
1 teaspoon maple syrup, or honey
1 cup (240 ml) 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

→ Poppy seeds, sesame seeds, chia seeds, coarsely chopped nuts, or ready-made seed mixes also work well.

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.

Recommended Products

Dutch Oven

Proofing Basket

Bread Lame

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