Recipe Details

• Prep Time: 15 minutes
• Rise Time: 12–18 hours
• Cook Time: 45–50 minutes
• Total Time: 13–19 hours
• Servings: 12 slices
• Calories: Approximately 210 per slice

Ingredients

For the Bread Dough

• 3½ cups (420g) bread flour
• 1 cup (90g) old-fashioned rolled oats
• 1½ teaspoons fine sea salt
• 1 teaspoon instant yeast
• 1¾ cups (420ml) warm water
• 2 tablespoons honey or maple syrup
• 2 tablespoons olive oil

Seed Mix

• ¼ cup sunflower seeds
• ¼ cup pumpkin seeds (pepitas)
• 2 tablespoons flaxseeds
• 2 tablespoons sesame seeds
• 1 tablespoon chia seeds
• 2 tablespoons rolled oats, for topping

For Dusting

• Bread flour or rice flour
• Parchment paper

Instructions

Step 1: Mix the Dough

In a large mixing bowl, combine the bread flour, rolled oats, salt, instant yeast, sunflower seeds, pumpkin seeds, flaxseeds, sesame seeds, and chia seeds.

In a separate bowl, whisk together the warm water, honey, and olive oil.

Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until no dry flour remains. The dough will be sticky and shaggy.

Cover the bowl tightly with plastic wrap or a clean kitchen towel.

Step 2: First Rise

Let the dough rise at room temperature for 12–18 hours.

The dough is ready when it has doubled in size, is bubbly on the surface, and has a soft, airy appearance.

Step 3: Shape the Dough

Lightly flour a clean work surface.

Turn the dough out gently and fold the edges toward the center several times to create a round loaf. Avoid pressing out too much air.

Place the dough seam-side down on a piece of parchment paper.

Cover loosely with a towel and let it rest for 45–60 minutes.

Step 4: Preheat the Dutch Oven

About 30 minutes before baking, place a Dutch oven with its lid inside the oven.

Preheat the oven to 450°F (230°C) until the Dutch oven is thoroughly heated.

Step 5: Add the Oat Topping

Lightly brush the top of the dough with a little water.

Sprinkle the extra rolled oats over the surface, gently pressing them into the dough so they adhere during baking.

Score the top of the loaf with a sharp knife or bread lame.

Step 6: Bake

Carefully transfer the dough, along with the parchment paper, into the hot Dutch oven.

Cover with the lid and bake for 30 minutes.

Remove the lid and continue baking for another 15–20 minutes, or until the loaf is deep golden brown and the internal temperature reaches 205–210°F (96–99°C).

Step 7: Cool

Transfer the bread to a wire rack and allow it to cool completely for at least 1 hour before slicing.

This resting time helps the crumb finish setting and improves the texture.

Step 8: Serve

Slice the bread and enjoy it fresh with butter, honey, cream cheese, or your favorite spread.

It’s also excellent for sandwiches, avocado toast, grilled cheese, or alongside soups and stews.

Tips for the Best No Knead Seeded Oat Bread

• Measure the flour accurately using a kitchen scale for the most consistent results.
• Use old-fashioned rolled oats instead of quick oats for the best texture.
• A long overnight rise develops deeper flavor and a lighter crumb.
• Preheating the Dutch oven creates steam for a crisp artisan crust.
• Handle the dough gently to preserve the air bubbles formed during fermentation.
• Let the bread cool completely before slicing to prevent a gummy texture.
• Store the loaf in a paper bag or bread box to keep the crust crisp.

Delicious Variations

Cranberry Seed Bread

Fold ½ cup dried cranberries into the dough before the first rise.

Honey Oat Bread

Increase the honey to 3 tablespoons for a slightly sweeter loaf.

Whole Wheat Seed Bread

Replace 1 cup of the bread flour with whole wheat flour for extra fiber and a nutty flavor.

Rosemary Seed Bread

Add 1 tablespoon of finely chopped fresh rosemary to the dough for an herby twist.

Cheddar Seed Bread

Mix 1 cup of shredded sharp cheddar cheese into the dough before rising.

Cinnamon Raisin Oat Bread

Add 1 teaspoon ground cinnamon and ¾ cup raisins for a breakfast-friendly loaf.

Storage

Store No Knead Seeded Oat Bread in an airtight container, bread bag, or bread box at room temperature for up to 4 days.

For longer storage, slice the loaf and freeze it in a freezer-safe bag for up to 3 months. Toast slices directly from frozen or thaw at room temperature before serving.

Serving Suggestions

No Knead Seeded Oat Bread pairs perfectly with:

• Butter
• Honey
• Peanut butter
• Almond butter
• Avocado
• Cream cheese
• Homemade jam
• Vegetable soup
• Chicken soup
• Cheese boards

Nutrition Information (Per Slice)

• Calories: 210
• Protein: 7g
• Carbohydrates: 34g
• Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 260mg
• Fiber: 4g
• Sugar: 2g
• Calcium: 4% DV
• Iron: 12% DV
• Potassium: 180mg