Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour for bread flour, but the texture may be slightly softer and less chewy. Bread flour provides a stronger structure, making the bread more stable and giving it a bakery-style crust.

Do I have to refrigerate the dough overnight?

No, but refrigerating the dough for at least 12 hours enhances the flavor and texture. If you’re short on time, you can bake the bread after the initial 3-hour rise, but it may not have the same depth of flavor.

How do I know if the bread is fully baked?

Tap the bottom of the loaf—if it sounds hollow, it’s done. For accuracy, use an instant-read thermometer; the internal temperature should be around 195°F (90°C).

Seeded Oat Bread (No Kneading!)

Description

This Seeded Oat Bread is an easy homemade artisan-style loaf with a crusty exterior, chewy inside, and a delicious mix of oats and seeds. Made with a simple mix-and-rest method, this recipe is beginner-friendly and requires minimal effort. Perfect for sandwiches, toast, or serving alongside soups and stews

Ingredients

Scale

For the Dough

3 cups (390g) bread flour
1 cup (85g) old-fashioned rolled oats
2 teaspoons (6g) instant yeast
2 teaspoons coarse sea salt
¼ cup (30g) unsalted pumpkin seeds (pepitas)
¼ cup (30g) sunflower seeds
2 tablespoons (18g) flaxseeds or sesame seeds
2 tablespoons (43g) honey
1½ cups (360ml) warm water (about 95°F / 35°C)

For the Topping

1 tablespoon (5g) rolled oats
1 tablespoon (8g) pumpkin seeds
1 tablespoon (8g) sunflower seeds
1 teaspoon flaxseeds or sesame seeds

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Instructions

Prepare the dough: In a large mixing bowl, whisk together the bread flour, yeast, oats, salt, and seeds. In a separate bowl, combine the warm water and honey, stirring until dissolved. Pour the wet mixture into the dry ingredients and stir with a wooden spoon or spatula until fully combined. The dough will be sticky and shaggy.
First rise: Cover the bowl with plastic wrap or a clean towel and let the dough rise at room temperature for 3 hours. The dough will expand and develop air bubbles, spreading out more than rising upward.
Refrigerate for better flavor: Transfer the covered dough to the refrigerator and let it rest for at least 12 hours or up to 3 days. This slow fermentation enhances the flavor and creates a better texture.
Shape the dough: Lightly dust a baking sheet with flour or cornmeal. Using floured hands, gently shape the dough into a round ball, being careful not to deflate it too much. Transfer it to the prepared baking sheet.
Final rise and preheat oven: Loosely cover the dough with a towel and let it rest for 45 minutes while preheating the oven to 425°F (218°C).
Score and top the dough: Sprinkle the dough with additional oats and seeds. Use a sharp knife or bread lame to make a shallow cut or X on the top to help control expansion during baking.
Bake the bread: Place the shaped dough into the oven and bake for 40 minutes, or until the crust is golden brown and firm. If using a baking sheet, place a shallow pan filled with boiling water on the bottom oven rack to create steam for a crispier crust.
Cool before slicing: Let the bread cool for at least 20 minutes before slicing. This allows the crumb to set and prevents it from becoming gummy.

Notes

For a crispier crust, bake in a Dutch oven or use the steam method with a pan of boiling water in the oven.
If using active dry yeast instead of instant yeast, allow an additional 30 minutes for the first rise.
Leftover bread can be frozen for up to 3 months. Slice before freezing for easy reheating.
This bread works well with different seed variations, such as sesame, poppy, or hemp seeds.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of loaf)
Calories: 170
Sugar: 3g
Sodium: 270mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 6g
Cholesterol: 0mg