Seeded Oat Bread (No Kneading!)

This seeded oat bread is crusty on the skin, chewy on the within, and has probably the most scrumptious crunch in each chew, due to all of the seeds. This can be a hearty loaf that may stand as much as any meal, from thick and chunky stews to delicate poached eggs. You’ll use a straightforward no-knead technique to make this yeast bread, which produces an exquisite home made loaf with minimal hands-on work.

This recipe is delivered to you in partnership with Red Star Yeast.

You know those gorgeous seed-encrusted loaves of bread you see in bakery windows?

The kind that look like they took ages to make, and you wonder how much kneading, shaping, and work went into just 1 loaf? Well, you can make those same beautiful seeded loaves right at home, with hardly any work involved. No kneading, no complex shaping, no mixer needed.

Yes, this crusty, chewy, golden-brown, seed-speckled oat bread doesn’t require any complicated work.

This bread, like my homemade cranberry nut bread and olive bread, will convince anyone that you either bought it from a bakery or spent all day in the kitchen making it—which, of course, you didn’t. Don’t feel like you have to let them in on our little secret. 😉

Hearty Homemade Bread for Beginners

This texture-lover’s seeded oat bread recipe is based off of my homemade artisan bread, a wonderfully easy and widely popular no-knead bread that’s used by both beginners and experts.

If you’re nervous to try homemade bread, this recipe is a great introduction. Even though the recipe is easy, the bread does NOT skimp on flavor. It’s just a simple way of baking homemade bread inspired by the no-knead technique originating from bread expert Jim Lahey.

Right here’s why it’s so easy:

• Completely no kneading (identical to home made English muffins!)
• Zero sophisticated shaping
• No mixer required
• 90% of the time is completely palms off
• Dough can relaxation within the fridge for as much as 3 days—an excellent make-ahead recipe
• Can bake in a dutch oven or on a baking sheet

The trick is giving the risen dough a relaxation within the fridge. The cool air slows the fermentation course of and helps develop higher taste.

Seize These Elements:

Right here’s why every ingredient is so necessary:

1. Bread Flour: Whilst you might use all-purpose flour on this recipe, I strongly advocate utilizing bread flour. Bread flour produces a stronger, chewier bread, and that makes an enormous distinction in an artisan-style loaf like this oat bread.
2. Oats: Oats present a bit healthful texture. Because the dough rises, the oats absorb some moisture and develop. Entire rolled oats are finest, however you should use fast oats if wanted.
3. Salt: I like to recommend utilizing coarse sea salt as a result of I discover the bread’s taste missing with common desk salt.
4. Prompt Yeast: I all the time use Platinum Yeast by Pink Star, which is an on the spot yeast (aka “fast rise” yeast). 2 teaspoons is rather less than 1 customary packet. (If utilizing energetic dry yeast, there are not any modifications wanted to the recipe. The rise time could take barely longer.)
5. Seeds: Pumpkin, sunflower, and flax seeds are all extremely nutritious—they’re just about superfoods. I like that these 3 varieties of seeds fluctuate a lot in measurement and texture, however when you’d like to alter up the varieties of seeds on this combination, go for it. I take advantage of a medley of seeds on this multigrain bread, too.
6. Honey: Honey helps give this bread a springy, spongey texture. It additionally provides a bit sweetness, however we’re utilizing half as a lot honey right here than in my honey oat bread recipe, so the bread isn’t tremendous candy.
7. Water: You’ll additionally want a bit heat water to deliver all of the elements collectively.

Let Me Present You Find out how to Make This Seeded Bread

The total written recipe is under, however use the next explanations and step photographs that can assist you get began. Convey the dough elements collectively as instructed within the recipe. At first the dough will appear very dry and shaggy and also you’ll query if it is going to even come collectively. It can. In reality, the dough is a bit sticky after it has been completely combined:

Let it rise. Cowl the dough and let it rise at room temperature for about 3 hours. Discover that the dough rises OUT greater than it rises UP. That’s okay.

You’ll be able to transfer on to shaping and baking the dough, however for finest taste, I strongly advocate refrigerating the risen dough, even when it’s only for a pair hours. I often refrigerate it for 12 hours.

After the dough rises and rests within the fridge, use generously floured palms to form the dough right into a spherical boule or ball-like form.

Use a Baking Sheet or Dutch Oven

Baking the seeded oat bread in a lined dutch oven traps steam contained in the pot, creating that excellent crispy crust. In the event you plan to bake a variety of bread sooner or later, you gained’t remorse shopping for a dutch oven. In the event you don’t have a dutch oven, a nonstick baking sheet is finest. (I take advantage of a baking sheet within the video tutorial under. And actually have a trick for making a steamy oven!)

1. Baking Sheet: In the event you’re utilizing a baking sheet, mud the pan with cornmeal and/or a bit flour. Place the dough on prime, cowl it, and let it relaxation because the oven preheats. You can find these detailed directions within the recipe under, together with my non-compulsory steamy oven trick for a crispy crust in step 10. (Including boiled water to a pan beneath the baking bread. Works nice!)
2. Dutch Oven: Place the empty dutch oven with lid within the oven because it preheats. Place the ball of dough on high-heat-resistant parchment paper (I take advantage of this parchment paper), after which match it inside a bowl. Cowl and let the dough relaxation because the oven preheats, then place it (with the parchment) within the scorching dutch oven earlier than baking. You can find these detailed directions within the recipe Word under.

Whichever baking technique you employ, don’t neglect so as to add seeds/oats to the outside of the dough (I often simply press them on). And be sure to rating the dough with a bread lame or sharp knife earlier than baking. Scoring permits the moist, ethereal dough to “breathe” because it expands and bakes.

Baking sheet technique:

Dutch oven technique:

The bread is unbelievable when it’s contemporary from the oven—heat, crispy, crusty, comfortable, and loaded with texture in and out!

What Do I Serve With Seeded Bread?

Truthfully, it’s implausible plain, with a swipe of butter or a dip-dish of olive oil. The bread would even be scrumptious paired with home made basil pesto or home made honey butter.

However I particularly love serving this seeded oat bread alongside a soup, like this creamy hen noodle soup or home made alphabet soup. It additionally offers phenomenal texture to grilled cheese sandwiches, and makes a hearty base for creamy smashed avocado and comfortable eggs.

In the event you handle to have any leftover, make use of the stale bread on this simple breakfast casserole!

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