No-Knead Seeded Oat Bread

This No-Knead Seeded Oat Bread is a revelation for anyone who loves the aroma and taste of freshly baked bread but dreads the time and effort of traditional kneading. This artisan-style loaf is incredibly forgiving and simple to make, making it perfect for novice bakers and seasoned pros alike. Each slice boasts a beautiful open crumb, generously studded with nutritious rolled oats, crunchy pumpkin seeds, sunflower seeds, flaxseeds, and chia seeds. The exterior bakes up to a magnificent golden, crackly crust, while the interior remains soft and chewy, with a subtle sweetness from the optional honey or maple syrup. It’s the ideal bread for toast, sandwiches, or simply enjoyed with a smear of butter, bringing the rustic charm of a bakery loaf right into your home with minimal fuss.

Ingredients:

For the No-Knead Dough:

• 3 cups (about 360g) all-purpose flour
• 1 cup (about 90g) rolled oats (old-fashioned, not instant)
• 2 tablespoons pumpkin seeds
• 2 tablespoons sunflower seeds
• 1 tablespoon flaxseeds (whole or ground)
• 1 tablespoon chia seeds
• 1 ½ teaspoons fine sea salt
• ½ teaspoon instant yeast
• 1 ½ cups (360ml) warm water (around 105-115°F / 40-46°C)
• 1 tablespoon honey or maple syrup (optional, for a hint of sweetness and deeper crust color)

For Topping (Optional):

• 2 tablespoons extra rolled oats

Step-by-Step Instructions:

1. Combine Dry Ingredients:
   • In a large mixing bowl, combine the all-purpose flour, rolled oats, pumpkin seeds, sunflower seeds, flaxseeds, chia seeds, salt, and instant yeast. Use a whisk or a spoon to mix these dry ingredients thoroughly, ensuring the yeast and salt are evenly distributed.
2. Add Wet Ingredients:
   • Pour the warm water into the bowl with the dry ingredients. If using, add the honey or maple syrup now.
   • Using a sturdy spoon or a rubber spatula, mix until all the flour is moistened and a shaggy, sticky dough forms. Do not overmix; just ensure there are no dry pockets of flour. The dough will be very wet and sticky – this is normal for no-knead bread.
3. First Rise (Bulk Fermentation):
   • Cover the bowl tightly with plastic wrap or a damp kitchen towel.
   • Let the dough rise at room temperature (ideally around 70-75°F / 21-24°C) for a minimum of 8 hours, or up to 18 hours. The longer rise time allows for better flavor development. The dough should roughly double in size and have small bubbles on the surface.
4. Shape the Dough:
   • After the first rise, generously flour your work surface.
   • Using a rubber spatula or bowl scraper, carefully scrape the sticky dough out onto the floured surface. Avoid deflating it too much.
   • With floured hands, gently fold the edges of the dough towards the center a few times to create a somewhat round shape. Do not knead it.
   • Flip the dough over so the seam is on the bottom. Lightly shape it into a loose ball. If you want, sprinkle the top of the dough with extra rolled oats now, gently pressing them in.
5. Second Rise (Proofing):
   • Lightly flour a clean kitchen towel or a large piece of parchment paper. If using a towel, you can also place it in a bowl or a proofing basket (banneton).
   • Carefully transfer the shaped dough onto the floured towel/parchment, seam-side up. If using a bowl, place the dough seam-side up in the floured towel-lined bowl.
   • Cover the dough loosely with another piece of plastic wrap or a light kitchen towel.
   • Let it rise again for 30-60 minutes, or until slightly puffy. While it’s proofing, preheat your oven.
6. Preheat Oven and Dutch Oven:
   • Place a 5-6 quart Dutch oven (with its lid) into your oven.
   • Preheat the oven to 450°F (230°C) with the Dutch oven inside for at least 30 minutes. This is crucial for achieving a crispy crust.
7. Bake the Bread:
   • Carefully remove the hot Dutch oven from the oven (use thick oven mitts!).
   • If using parchment paper, lift the dough by the edges of the paper and gently lower it into the hot Dutch oven. If using a towel-lined bowl, invert the dough directly into the hot Dutch oven.
   • Score the top of the dough with a sharp knife or razor blade if desired (a simple “X” or a single line). This helps control where the bread expands.
   • Cover the Dutch oven with its lid and bake for 30 minutes.
   • After 30 minutes, remove the lid and continue baking for another 15-25 minutes, or until the crust is deeply golden brown and sounds hollow when tapped on the bottom.
8. Cool:
   • Carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely before slicing (at least 1-2 hours). Cooling is essential for the crumb to set and for the crust to remain crisp.

Tips, Variations, and Storage:

• Dough Stickiness: The dough will be very sticky. Resist the urge to add more flour during the initial mixing; this is what makes the bread so airy and moist. Use plenty of flour on your hands and work surface during shaping.
• Proofing Environment: If your kitchen is cold, find a warmer spot for the first rise (e.g., in an unheated oven with the light on, or near a warm appliance).
• Seed Variety: Feel free to customize the seeds! Poppy seeds, sesame seeds, or even a mix of nuts can be added. You can also toast the seeds lightly before adding them to enhance their flavor.
• Whole Wheat Flour: For a heartier loaf, you can substitute up to 1 cup of all-purpose flour with whole wheat flour. This may require a tiny bit more water.
• No Dutch Oven? You can still make this bread! Preheat a baking sheet or pizza stone in the oven. Place the dough on parchment paper, transfer it to the hot surface, and then create steam by placing a pan of hot water on the bottom rack of the oven for the first 20 minutes of baking.
• Storage: Store the cooled bread at room temperature, wrapped in a clean kitchen towel or in a paper bag, for 2-3 days. For longer storage, slice the bread and freeze it in an airtight bag for up to 2 months. Toast slices directly from frozen.

Pairings:

• Soups & Stews: This hearty bread is perfect for dipping into robust soups (like lentil or vegetable soup) and stews.
• Cheese Boards: Its rustic texture and nutty flavor make it an excellent accompaniment to a variety of cheeses.
• Sandwiches: Build wholesome sandwiches with deli meats, fresh vegetables, or a simple avocado spread.
• Breakfast: Toast slices for breakfast and top with butter, jam, honey, or a poached egg.
• With Spreads: Enjoy with hummus, olive tapenade, or a good quality olive oil for dipping.

Quick Info:

• Prep Time: 15 minutes (active)
• Rise Time: 8-18 hours (first rise) + 30-60 minutes (second rise)
• Cook Time: 45-55 minutes
• Total Time: Approx. 9-19 hours (mostly inactive)
• Yields: 1 large loaf (approx. 12-16 slices)
• Cuisine: European / Artisan Bread
• Effort Level: Easy (Beginner-Friendly)