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No-Knead Seeded Oat Bread

Rustic, healthy oat and seed bread with minimal effort, perfect for breakfast, sandwiches, or snacking.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 12 minutes
Servings: 1 loaf
Course: Breakfast, Brunch, Snack
Cuisine: American, Artisan
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose or bread flour
  • 1/2 cup rolled oats plus extra for topping
  • 1/2 cup mixed seeds
  • 1.5 tsp salt
Wet Ingredients
  • 1.5 cups warm water 105–110°F / 40–43°C
  • 2 tsp active dry yeast
  • 1 tbsp honey or olive oil optional

Equipment

  • Mixing bowl
  • Dutch oven
  • Parchment paper
  • Measuring cups and spoons
  • Wire rack

Method
 

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

Notes

Optional: toast seeds before adding for enhanced flavor. Store in bread bag or freeze slices for later.