Seeded Oat Bread (No Kneading!)

Seeded Oat Bread is a hearty and wholesome loaf that’s perfect for both beginners and seasoned bakers. This no-knead recipe combines the nutty flavor of oats with the crunch of seeds, resulting in a dense, flavorful bread that’s perfect for toast, sandwiches, or enjoying on its own.

The no-knead method makes it simple to prepare, while the addition of seeds like sunflower, chia, or sesame boosts its nutritional value. If you’re looking for an easy way to enjoy homemade bread without the fuss of kneading, this recipe is for you!

Kitchen Equipment Needed

• Large mixing bowl
• Wooden spoon or spatula
• Measuring cups and spoons
• Loaf pan (9×5-inch recommended)
• Parchment paper
• Cooling rack

Ingredients Overview

• Rolled Oats: Add texture and a nutty flavor.
• All-Purpose and Whole Wheat Flour: Provide structure and depth of flavor.
• Seeds: A mix of your choice (chia, sunflower, sesame) adds crunch and nutrition.
• Yeast: Ensures the bread rises and becomes airy.
• Honey or Maple Syrup: Adds a touch of natural sweetness.

Ingredients

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 cup rolled oats, plus extra for topping
• 1/4 cup mixed seeds (sunflower, chia, sesame, or pumpkin)
• 2 teaspoons instant yeast
• 1 1/2 teaspoons salt
• 1 1/4 cups warm water (not hot)
• 2 tablespoons honey or maple syrup
• 2 tablespoons olive oil

Instructions

Step-by-Step Instructions

1. Prepare the Dough:
   • In a large mixing bowl, combine the all-purpose flour, whole wheat flour, oats, seeds, yeast, and salt. Stir to combine.
   • Add the warm water, honey or maple syrup, and olive oil to the dry ingredients. Mix with a wooden spoon or spatula until the dough comes together. The dough will be sticky, but that’s normal.
2. First Rise:
   • Cover the bowl with a clean kitchen towel or plastic wrap and let it sit at room temperature for 1 1/2 to 2 hours, or until the dough has doubled in size.
3. Prepare the Loaf Pan:
   • Line a loaf pan with parchment paper, allowing some overhang for easy removal. Lightly grease the parchment paper.
4. Shape the Dough:
   • Transfer the sticky dough to the prepared loaf pan. Use a spatula to smooth the top. Sprinkle additional oats and seeds on top for decoration.
5. Second Rise:
   • Cover the pan lightly and let the dough rise again for about 30 minutes, or until it puffs up slightly.
6. Bake the Bread:
   • Preheat your oven to 375°F (190°C). Bake the bread for 40–45 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
   • Remove the bread from the pan and transfer it to a cooling rack. Let it cool completely before slicing.

Recipe Tips

• Use Different Seeds: Feel free to mix and match seeds based on your preference.
• Add Nuts or Dried Fruit: For extra flavor, consider adding chopped walnuts or dried cranberries to the dough.
• Avoid Overproofing: Ensure you don’t let the dough rise too long in the second proof, as this can affect the texture.

What to Serve With This Recipe

• For Breakfast: Spread with butter or jam for a hearty start to the day.
• For Lunch: Use it for sandwiches with fresh vegetables and cheese.
• As a Side: Pair with soups, stews, or salads for a satisfying meal.

Frequently Asked Questions

Can I make this bread gluten-free?
This recipe relies on gluten for its structure. If you want to make it gluten-free, use a gluten-free flour blend and add a binding agent like xanthan gum.

Can I freeze this bread?
Yes, slice the loaf and freeze it in an airtight container. Thaw slices as needed and toast for a fresh taste.

Can I use quick oats instead of rolled oats?
Yes, but the texture will be slightly less hearty.

Serving Suggestions

Serve Seeded Oat Bread with a drizzle of honey, a dollop of ricotta, or avocado slices for a delicious snack. It’s also excellent toasted with butter and pairs wonderfully with hearty soups or creamy spreads.

Seeded Oat Bread

Seeded Oat Bread is a hearty and wholesome loaf that’s perfect for both beginners and seasoned bakers. This no-knead recipe combines the nutty flavor of oats with the crunch of seeds, resulting in a dense, flavorful bread that’s perfect for toast, sandwiches, or enjoying on its own. The no-knead method makes it simple to prepare, while the addition of seeds like sunflower, chia, or sesame boosts its nutritional value. If you’re looking for an easy way to enjoy homemade bread without the fuss of kneading, this recipe is for you!

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Ingredients

  

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 cup rolled oats plus extra for topping
• 1/4 cup mixed seeds sunflower, chia, sesame, or pumpkin
• 2 teaspoons instant yeast
• 1 1/2 teaspoons salt
• 1 1/4 cups warm water not hot
• 2 tablespoons honey or maple syrup
• 2 tablespoons olive oil

Instructions

 

• Prepare the Dough:
• In a large mixing bowl, combine the all-purpose flour, whole wheat flour, oats, seeds, yeast, and salt. Stir to combine.
• Add the warm water, honey or maple syrup, and olive oil to the dry ingredients. Mix with a wooden spoon or spatula until the dough comes together. The dough will be sticky, but that’s normal.
• First Rise:
• Cover the bowl with a clean kitchen towel or plastic wrap and let it sit at room temperature for 1 1/2 to 2 hours, or until the dough has doubled in size.
• Prepare the Loaf Pan:
• Line a loaf pan with parchment paper, allowing some overhang for easy removal. Lightly grease the parchment paper.
• Shape the Dough:
• Transfer the sticky dough to the prepared loaf pan. Use a spatula to smooth the top. Sprinkle additional oats and seeds on top for decoration.
• Second Rise:
• Cover the pan lightly and let the dough rise again for about 30 minutes, or until it puffs up slightly.
• Bake the Bread:
• Preheat your oven to 375°F (190°C). Bake the bread for 40–45 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
• Remove the bread from the pan and transfer it to a cooling rack. Let it cool completely before slicing.