Few things beat the smell of freshly baked bread. With this No-Knead Seeded Oat Bread, you can enjoy an artisan-quality, wholesome loaf with minimal effort. This bread is rustic, hearty, and naturally flavorful thanks to the combination of oats, seeds, and long fermentation.

Unlike traditional bread recipes that require intensive kneading, this no-knead method relies on a long, slow rise to develop structure and flavor. The result is a bread with a chewy, open crumb, crisp crust, and a nutty, earthy taste perfect for breakfast, sandwiches, or simply toasted with butter.

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Why No-Knead Bread Works

The secret behind no-knead bread is time and hydration. Higher hydration dough allows gluten to form naturally during a slow rise. This approach creates an open, airy crumb without manual kneading. Long fermentation also enhances flavor, giving a mild tang and depth, similar to artisan loaves baked in bakeries.

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Why Add Seeds and Oats?

• Oats: They give the bread a soft, chewy texture, and absorb moisture to create a tender crumb. Rolled oats also add subtle sweetness.
• Seeds: Sunflower, sesame, and pumpkin seeds contribute crunch, earthy flavor, and visual appeal. They also enhance nutrition with healthy fats, protein, and fiber.
• Health Benefits: This bread is higher in fiber, vitamins, and minerals than plain white bread, making it a great option for a hearty breakfast or snack.

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Selecting Your Ingredients

• Flour: Use all-purpose or bread flour. Bread flour provides more structure; all-purpose works fine for a softer loaf.
• Yeast: Active dry yeast or instant yeast. Ensure it’s fresh for a good rise.
• Water: Room temperature water works best. Too hot can kill yeast; too cold slows fermentation.
• Seeds & Oats: Use a mix of your favorite seeds. Toast them lightly for extra flavor if desired.
• Salt: Balances flavor and strengthens gluten.

Optional: honey or olive oil can be added for subtle sweetness or flavor.

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Step-by-Step Instructions for Perfect No-Knead Seeded Oat Bread

1. Activate Yeast: In a large mixing bowl, combine warm water (105–110°F / 40–43°C) with yeast and a pinch of sugar. Let sit 5–10 minutes until foamy.
2. Mix Dry Ingredients: Add flour, salt, oats, and 2/3 of your mixed seeds to the yeast mixture. Stir until a sticky dough forms. Don’t overmix; the dough should be wet and shaggy.
3. First Rise (Bulk Fermentation): Cover the bowl with plastic wrap or a damp towel. Let dough rise at room temperature for 12–18 hours (overnight works perfectly). It should double in size and have bubbles on the surface.
4. Shape Dough: Lightly flour your work surface and hands. Gently turn the dough onto the surface and fold edges towards the center to form a round loaf. Avoid deflating it too much.
5. Second Rise: Place dough on parchment paper, sprinkle remaining seeds and oats on top, cover loosely, and let rise 1–2 hours until puffy.
6. Preheat Oven: Place a Dutch oven with the lid in the oven and preheat to 450°F (230°C). Preheating ensures a crispy crust.
7. Bake: Carefully transfer the dough (with parchment) into the preheated Dutch oven. Cover with lid and bake 30 minutes. Remove lid and bake an additional 15–20 minutes until crust is deep golden-brown.
8. Cool: Remove from oven and let bread cool on a wire rack at least 1 hour before slicing. This allows the crumb to set properly.

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Tips for Perfect Bread

• High Hydration: Don’t skimp on water; sticky dough = airy crumb.
• Long Fermentation: Overnight rise develops flavor naturally.
• Dutch Oven Baking: Traps steam for a crisp, artisan crust.
• Avoid Over-Flouring: Too much flour during shaping makes bread dense.
• Optional Seeds Inside: Fold in extra seeds during first mix for more texture.

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Serving Suggestions

• Toasted with butter or jam for breakfast.
• As a base for avocado toast or sandwiches.
• Served alongside soups, salads, or cheeses.
• Paired with olive oil and balsamic for dipping.

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Variations

1. Whole Wheat Version: Replace half of the flour with whole wheat for extra fiber and nuttiness.
2. Herb Infused: Add rosemary, thyme, or sage for aromatic bread.
3. Sweet Twist: Include raisins or dried cranberries for a slightly sweet loaf.
4. Seed Mix Customization: Sunflower, pumpkin, flax, chia — any combination works.

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Storage and Freezing

• Room Temperature: Store in a bread bag or cloth for up to 3 days.
• Freezing: Slice first, wrap tightly, freeze up to 3 months. Toast slices directly from freezer.
• Reheating: Warm slices in oven at 350°F (175°C) for 5–10 minutes to refresh.

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INGREDIENTS

• 3 cups all-purpose or bread flour
• 1 1/2 cups warm water (105–110°F / 40–43°C)
• 2 tsp active dry yeast
• 1 1/2 tsp salt
• 1/2 cup rolled oats (plus extra for topping)
• 1/2 cup mixed seeds (sunflower, sesame, pumpkin)
• Optional: 1 tbsp honey or olive oil

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INSTRUCTIONS

1. In a large bowl, combine warm water, yeast, and a pinch of sugar. Let sit 5–10 minutes until foamy.
2. Add flour, salt, oats, and 2/3 of the seeds. Stir until sticky dough forms.
3. Cover bowl and let dough rise 12–18 hours at room temperature.
4. Turn dough onto floured surface and gently shape into a round loaf.
5. Place dough on parchment, sprinkle remaining seeds and oats on top, cover loosely, and let rise 1–2 hours.
6. Preheat Dutch oven with lid to 450°F (230°C).
7. Transfer dough (with parchment) into Dutch oven, cover, and bake 30 minutes.
8. Remove lid and bake an additional 15–20 minutes until deep golden-brown.
9. Cool on a wire rack at least 1 hour before slicing.

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