Introduction

This No Knead Seeded Oat Bread is a wholesome and hearty loaf packed with oats and a mix of seeds for texture and flavor. It requires minimal hands-on time and yields a crusty, golden bread perfect for sandwiches or toast. Ideal for home bakers wanting an easy yet satisfying bread recipe.

A round loaf of bread with a rough, golden-brown crust covered in a mix of seeds like oats and pumpkin seeds, showing a textured and cracked surface. The bread has a split on the top, revealing a soft inside with visible small holes. It sits on a wooden board with a cloth with red and white patterns nearby, along with scattered seeds around it, all against a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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
2 Tablespoons (43g) honey
1 and 1/2 cups (360ml) warm water (about 95°F / 35°C)
Optional: cornmeal for dusting pan
1 Tablespoon (5g) old-fashioned whole rolled oats (for topping)
1 Tablespoon (8g) pumpkin seeds (pepitas) (for topping)
1 Tablespoon (8g) sunflower seeds (for topping)
1 teaspoon flax seeds or sesame seeds (for topping)

Instructions

Step 1: In a large un-greased mixing bowl, whisk the bread flour and instant yeast together. Add the oats, pumpkin seeds, sunflower seeds, flax or sesame seeds, and coarse salt, then whisk to combine.
Step 2: Mix the honey and warm water together, then pour over the dry ingredients. Using a silicone spatula or wooden spoon, gently mix until all the flour is moistened. The dough will be dry and shaggy; use your hands if needed to bring it together into a very sticky ball.
Step 3: Cover the bowl tightly with plastic wrap or foil and let the dough rise at room temperature for 3 hours. It should double in size and develop air bubbles.
Step 4: For best flavor, refrigerate the covered dough for 12 to 72 hours. The dough will puff and may slightly deflate after two days—this is normal.
Step 5: Lightly dust a large nonstick baking sheet with flour and/or cornmeal. Using floured hands, gently shape the dough into a ball without deflating it too much.
Step 6: Transfer the dough ball to the baking sheet. Mix together the topping oats and seeds, sprinkle on top, and press lightly if needed to help them stick. Loosely cover and let rest for 45 minutes.
Step 7: During the resting time, preheat the oven to 425°F (218°C).
Step 8: Score the dough gently with a sharp knife or bread lame, making a half-inch deep slash or an X shape. If the dough has flattened, reshape it gently with floured hands.
Step 9: Place the scored dough on the center oven rack and bake.
Step 10: (Optional) For a crispier crust, place a shallow pan on the bottom rack, pour 3–4 cups boiling water into it, and quickly close the oven door to trap steam.
Step 11: Bake for about 40 minutes until the crust is golden brown. Tent with foil if browning too quickly. The bread is done when it sounds hollow when tapped or reaches 195°F (90°C) internally.
Step 12: Remove from oven and cool on a wire rack for at least 10–20 minutes before slicing.

Tips & Variations

Use warm water around 95°F (35°C) to activate the yeast without killing it.
Letting the dough rest in the fridge enhances flavor and texture — even a few hours helps.
For a softer crust, skip the steaming water in the oven.
Substitute seeds with your favorites like chia, hemp, or chopped nuts for variety.

Storage

Store leftover bread loosely covered at room temperature for up to 3 days or refrigerated for up to 10 days. Reheat slices in a toaster or oven to restore crispness. Avoid airtight containers which can soften the crust.

How to Serve

The image shows several slices of multigrain bread piled close together on a white marbled surface. The bread has a rustic, golden-brown crust with a rough texture covered in seeds, and the inside is soft with a light beige color filled with visible seeds like sunflower and flax seeds scattered throughout. To the side, there is a small white scalloped bowl filled with green pumpkin seeds resting on a red cloth napkin with white patterns. The overall setting gives a cozy, fresh-from-the-oven feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but activate active dry yeast first by dissolving it in warm water with a pinch of sugar and letting it sit until bubbly before mixing into the flour.

Do I have to refrigerate the dough?

No, you can bake immediately after the 3-hour rise for good results, but refrigeration improves flavor and crumb structure by slowing fermentation.