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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.