When I think of comfort food, my mind drifts to the aroma of freshly baked bread wafting through my home. There’s just something about the warmth and crowd-pleasing nature of bread that creates an inviting atmosphere, whether it’s for brunch with friends or a quiet evening with a book. One of my favorite recipes that perfectly embodies this feeling is my No Knead Seeded Oat Bread. This easy-to-make bread not only fills your kitchen with comforting scents, but it’s also packed with wholesome ingredients, making it a nourishing choice for any meal.
Recipe Timing
- Prep Duration: 15 minutes
- Active Cooking: 45 minutes
- Total Duration: 12-18 hours (including resting time)
- Portion Size: 10 slices
- Complexity: Simple
Nutritional Recipe
- Calories per portion: Approximately 180
- Protein: 6 grams
- Carbs: 30 grams
- Fats: 4 grams
- Fiber: 4 grams
- Sugars: 1 gram
- Sodium: 300 mg
Why You’ll Love This No Knead Seeded Oat Bread
This No Knead Seeded Oat Bread is a game-changer for home bakers of all levels. If you’re busy but still want to enjoy freshly baked bread, this recipe requires minimal hands-on time and the slow fermentation enhances the flavor profile. The combination of oats and mixed seeds creates a hearty texture, while the honey or maple syrup adds just a hint of sweetness. It’s perfect for breakfast with butter and jam, toasted for sandwiches, or enjoyed on its own.
The Complete Cooking Journey
Making this No Knead Seeded Oat Bread is truly a journey you’ll savor. Starting from mixing the ingredients to witnessing the dough rise overnight, each step builds anticipation for the final result. Baking it in a hot Dutch oven gives it a rustic crust that not only looks stunning but also tastes divine. The crunch of the seeds contrasts beautifully with the soft, fluffy interior. It will be hard not to slice into it while it’s still warm, the anticipation of that first bite becoming almost unbearable.
Ingredients:
- 2 cups rolled oats
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons salt
- 2 teaspoons instant yeast
- 2 tablespoons honey or maple syrup
- 2 cups warm water
- 1/2 cup mixed seeds (such as sunflower, pumpkin, sesame)
Method:
Step 1: Combine Dry Ingredients
In a large bowl, mix the oats, all-purpose flour, whole wheat flour, salt, and instant yeast.
Step 2: Form the Dough
Add honey (or maple syrup) and warm water. Stir until a thick, shaggy dough forms.
Step 3: Add Seeds
Fold in the mixed seeds until evenly distributed within the dough.
Step 4: Let it Rise
Cover the bowl with plastic wrap and let it sit at room temperature for 12-18 hours until bubbly and doubled in size.
Step 5: Preheat and Prepare
Preheat the oven to 450°F (230°C) and place a Dutch oven inside to heat.
Step 6: Shape the Dough
Transfer the dough to a floured surface, shape it into a ball, and let it rest for 30 minutes.
Step 7: Bake Covered
Carefully remove the hot Dutch oven, place the dough inside, cover with the lid, and bake for 30 minutes.
Step 8: Bake Uncovered
Remove the lid and bake for another 15-20 minutes until golden brown.
Step 9: Cool and Slice
Let it cool on a wire rack before slicing.
Serving Suggestions & Pairings
This No Knead Seeded Oat Bread pairs beautifully with a wide range of accompaniments. Try it with creamy avocado and a sprinkle of salt for a nutritious breakfast. It’s also wonderful with a hearty soup, or slathered with nut butter and fresh fruit for a quick snack. You could even turn it into mini sandwiches filled with your favorite deli meats and cheeses.
Storage & Leftovers Guide
Once completely cooled, store the bread in an airtight container or wrapped in a cloth. It will stay fresh at room temperature for up to 3 days. For longer storage, slice the bread and freeze it for up to 3 months. Just toast slices directly from the freezer for a quick breakfast or snack!
Kitchen Wisdom & Success Tips
- Make sure your warm water is not too hot; it should feel like a comfortable bath for your wrist.
- If you are short on time, you can reduce the rising time to 8 hours, but the longer fermentation offers better flavor.
- Want a softer crust? Try wrapping the bread in a kitchen towel as it cools.
Flavor Variations & Adaptations
Feel free to get creative with this recipe! You can swap out the mixed seeds for your favorites, such as chopped nuts or dried fruits for added sweetness. Adding herbs like rosemary or thyme can also give it a delightful twist, while incorporating spices such as cinnamon can transform it into a sweet breakfast treat.
Reader Questions & Solutions
- Can I use rolled oats instead of steel-cut oats?
- Yes! Rolled oats work perfectly in this recipe for their quick absorption and soft texture in the final product.
- How can I prevent the bread from sticking to the Dutch oven?
- Generously flour the surface of the dough before transferring it, and consider using parchment paper for easy lifting.
- What if my dough didn’t rise?
- Ensure your yeast is fresh and your water wasn’t too hot, which could have killed the yeast.
- Is there a gluten-free alternative?
- You can try using a gluten-free flour blend in lieu of all-purpose and whole wheat flour, but keep in mind it may alter the texture.
- How can I tell when my bread is done?
- The bread should be golden brown and sound hollow when tapped on the bottom.
Wrapping Up
Baking your own No Knead Seeded Oat Bread doesn’t just nurture your home; it also nurtures your spirit. This recipe is perfect for beginners and seasoned bakers alike, bringing a sense of accomplishment and the joy of savoring something homemade. So, roll up your sleeves, and let the comforting scent of freshly baked bread envelop you and your loved ones. Here’s to many cozy moments shared over warm, delicious slices of bread! Happy baking!
Print
No Knead Seeded Oat Bread
- Total Time: 840 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
This easy-to-make No Knead Seeded Oat Bread fills your kitchen with comforting scents and is packed with wholesome ingredients, making it a nourishing choice for any meal.
Ingredients
- 2 cups rolled oats
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons salt
- 2 teaspoons instant yeast
- 2 tablespoons honey or maple syrup
- 2 cups warm water
- 1/2 cup mixed seeds (such as sunflower, pumpkin, sesame)
Instructions
- In a large bowl, mix the oats, all-purpose flour, whole wheat flour, salt, and instant yeast.
- Add honey (or maple syrup) and warm water. Stir until a thick, shaggy dough forms.
- Fold in the mixed seeds until evenly distributed within the dough.
- Cover the bowl with plastic wrap and let it sit at room temperature for 12-18 hours until bubbly and doubled in size.
- Preheat the oven to 450°F (230°C) and place a Dutch oven inside to heat.
- Transfer the dough to a floured surface, shape it into a ball, and let it rest for 30 minutes.
- Carefully remove the hot Dutch oven, place the dough inside, cover with the lid, and bake for 30 minutes.
- Remove the lid and bake for another 15-20 minutes until golden brown.
- Let it cool on a wire rack before slicing.
Notes
Store the bread in an airtight container or wrapped in a cloth. It will stay fresh at room temperature for up to 3 days. For longer storage, slice the bread and freeze it for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
