Introduction

This No Knead Seeded Oat Bread combines wholesome grains and crunchy seeds into a simple, rustic loaf. Its sticky dough requires no kneading, making homemade bread easy and rewarding for any home baker. Perfect for sandwiches or toast, this bread offers great flavor and texture with minimal effort.

No Knead Seeded Oat Bread Recipe - Recipe Image

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 together the flour and yeast. Add oats, pumpkin seeds, sunflower seeds, flax or sesame seeds, and salt, then whisk to combine. Mix 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 very sticky and shaggy—use your hands if needed to combine. Shape the dough into a ball in the bowl as best you can.
Step 2: Cover the bowl tightly with plastic wrap or aluminum foil and set at room temperature. Let the dough rise for 3 hours until it nearly doubles in size and is bubbly.
Step 3: For best flavor and texture, refrigerate the covered dough for at least 12 hours and up to 3 days. The dough will puff up and may deflate slightly after 2 days, which is normal.
Step 4: Lightly dust a large nonstick baking sheet with flour and/or cornmeal. Using generously floured hands, gently shape the dough into a ball without deflating it too much, either inside the bowl or on a floured surface.
Step 5: Transfer the dough ball to the prepared baking sheet. Mix together the topping oats and seeds, sprinkle evenly on top, pressing gently so they stick. Loosely cover and let the dough rest for 45 minutes.
Step 6: Preheat the oven to 425°F (218°C) during the resting time.
Step 7: Just before baking, score the dough with a sharp knife or bread lame by making a slash or an X about 1/2 inch deep. If the dough has flattened, reshape it gently with floured hands.
Step 8: Place the dough on the center oven rack. For a crisper crust, place a shallow metal pan on the bottom rack, pour 3–4 cups boiling water into it, and quickly close the oven door to trap steam.
Step 9: Bake for 40 minutes until the crust is golden. If browning too quickly, tent with foil. The bread is done when it sounds hollow when tapped or reaches 195°F (90°C) internally.
Step 10: Remove from oven and cool for at least 10–20 minutes before slicing and serving.

Tips & Variations

If you prefer, you can substitute flax seeds with sesame seeds or a mix of both for the topping and dough.
Letting the dough rest longer in the refrigerator improves flavor even more, so plan ahead when you can.
For a pizza stone or Dutch oven baking method, adjust the resting and transfer steps accordingly for best results.
Use cornmeal to dust your baking surface to prevent sticking and add a subtle crunch to the crust.

Storage

Store leftover bread loosely covered at room temperature for up to 3 days to maintain freshness. For longer storage, refrigerate for up to 10 days. To revive crustiness, reheat slices in a toaster or warm the whole loaf briefly in the oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is it necessary to refrigerate the dough after rising?

Refrigeration is not required, but resting the dough in the fridge for 12 hours or more greatly enhances flavor and texture by allowing a slow, controlled fermentation.

Can I use a stand mixer to mix this dough?

This dough is extremely sticky and best mixed by hand with a spatula or wooden spoon. A stand mixer may struggle or become overworked, so manual mixing is recommended.

No Knead Seeded Oat Bread Recipe

Print Recipe

★★★★★

4.5 from 62 reviews

This No Knead Seeded Oat Bread is a hearty, wholesome loaf packed with a variety of seeds and old-fashioned oats. Easy to make with no kneading required, this bread offers a wonderfully crunchy crust and a moist, chewy interior. The recipe uses a slow fermentation method that enhances the flavor while maintaining simplicity, making it perfect for artisan bread lovers looking for a nutritious and flavorful homemade loaf.

Author: zara
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 3 hours 55 minutes (plus optional 12+ hours refrigeration)
Yield: 1 medium loaf (about 1 pound / 450g) 1x
Category: Bread
Method: Baking
Cuisine: Western
Diet: Vegetarian

Ingredients

Scale

Dough 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

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

Instructions

Watch Video Guide: Before starting, watch the recommended video to get a visual idea of the entire process, helping you achieve the best results.
Mix Dry Ingredients: In a large ungreased bowl, whisk together the bread flour and yeast. Add the oats, pumpkin seeds, sunflower seeds, flax or sesame seeds, and coarse salt, whisking to combine evenly.
Add Wet Ingredients and Mix: Combine the honey and warm water, then pour this mixture over the dry ingredients. Using a silicone spatula or wooden spoon, mix gently until all the flour is moistened. The dough will be sticky and shaggy; if necessary, use your hands to thoroughly bring the dough together into a sticky ball in the bowl.
First Rise: Cover the bowl tightly with plastic wrap or foil and leave it on the counter at room temperature for 3 hours. The dough will double in size and become bubbly.
Cold Fermentation (Optional but Recommended): For enhanced flavor and texture, place the covered dough in the refrigerator for at least 12 hours and up to 3 days. The dough will puff up and develop complexity; it might deflate slightly after two days, which is normal.
Shape the Dough: Lightly dust a large nonstick baking sheet with flour and/or cornmeal. Using floured hands and gentle pressure, shape the dough into a ball without deflating it too much. This can be done in the bowl or on a floured surface.
Add Topping: Mix together the topping ingredients (oats and seeds) and sprinkle them evenly over the dough. Press the seeds into the surface gently if they do not stick. Loosely cover the dough and let it rest for 45 minutes.
Preheat Oven: During the resting period, preheat your oven to 425°F (218°C).
Score the Dough: Before baking, use a sharp knife, bread lame, or kitchen shears to make a shallow ½-inch slash or an X on top of the dough. If the loaf has flattened during resting, reshape it gently with floured hands.
Prepare Steam (Optional): Place a shallow metal or cast iron pan on the bottom oven rack. After placing the dough on the middle rack, quickly pour 3–4 cups of boiling water into the shallow pan and close the oven door immediately to trap steam, which helps create a crispier crust.
Bake the Bread: Bake for 40 minutes or until the crust turns golden brown. If the crust browns too quickly, tent the loaf loosely with aluminum foil to prevent burning. Test doneness by tapping the bottom of the loaf for a hollow sound or by checking that the internal temperature reaches 195°F (90°C).
Cool Before Slicing: Remove the bread from the oven and let it cool on a rack for at least 10 to 20 minutes before slicing to allow the crumb to set.
Store Leftovers: Keep leftover bread loosely covered at room temperature for up to 3 days or refrigerate for up to 10 days to maintain freshness.

Notes

Dough is very sticky and should be mixed by hand; avoid using a mixer.
Cold fermentation in the refrigerator improves flavor and texture significantly.
You can bake the bread on a pizza stone or in a Dutch oven for a different crust texture (refer to recipe notes).
Using steam during baking helps develop a crispier crust.
Let the bread cool sufficiently before slicing to prevent gummy texture inside.
Store bread loosely covered to maintain crust texture while preventing excessive drying.

Keywords: no knead bread, seeded oat bread, easy homemade bread, artisan bread, healthy bread recipe, no knead oat bread