The Ultimate No-Knead Seeded Oat Bread: Artisan Loaves Made Simple

There’s a unique magic to baking your own bread. The aroma that fills your home is a promise of comfort and accomplishment. Yet, for many, the prospect of baking bread from scratch is daunting, conjuring images of sticky dough, complicated folding techniques, and hours of laborious kneading. What if you could create a beautiful, crusty, flavor-packed artisan loaf without ever kneading a single time? This No-Knead Seeded Oat Bread is your gateway to that reality. It’s a recipe that demystifies bread baking, leaning on time rather than technique to develop a complex flavor and an irresistible, chewy-crisp texture. This isn’t just another bread recipe; it’s a revelation for the home baker, proving that with a little patience and a handful of wholesome ingredients, you can achieve bakery-quality results right in your own kitchen.

The genius of no-knead bread lies in its beautiful simplicity. Instead of developing gluten through physical manipulation (kneading), the dough is allowed to rest for an extended period. During this long, slow fermentation, the enzymes and yeast work their magic, naturally developing the gluten network and creating those coveted, irregular air pockets known as the “crumb.” This process also produces acetic acid, which gives the bread a subtle, delightful tang reminiscent of a true sourdough. By adding hearty rolled oats and a robust blend of seeds, we elevate this simple technique into a nutrient-dense, deeply satisfying loaf. The oats contribute a soft, tender crumb and a mild, nutty sweetness, while the seeds provide a wonderful crunch and a boost of healthy fats and fiber in every single slice. This bread is sturdy enough for a hearty sandwich yet delicate enough to be enjoyed simply with a smear of good butter.

The Cultural Context of “Slow” Bread

In our fast-paced world, no-knead bread is a gentle nod to older, more traditional baking methods. Before the advent of commercial yeast and high-speed mixers, many breads were naturally leavened and slowly fermented. Bakers would create a “sponge” or “biga” the night before, allowing wild yeasts to work slowly and develop flavor. This no-knead method is a modern, simplified interpretation of that wisdom. It asks for one of our most precious modern commodities—time—but gives back tenfold in flavor and satisfaction. It’s a reminder that some of the best things in life, including a perfect loaf of bread, cannot be rushed. This recipe invites you to slow down, to plan ahead, and to experience the profound satisfaction of creating something fundamental and beautiful with your own hands.

Ingredients

This recipe calls for simple, pantry-staple ingredients. The magic is in their combination and the process.

For the Bread:

• 3 cups (360g) bread flour
• 1 cup (90g) old-fashioned rolled oats
• 1/2 cup mixed seeds (such as sunflower seeds, pumpkin seeds, and flax seeds)
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon instant yeast (or active dry yeast)
• 1 1/2 cups (360ml) cool water

For Topping (Optional):

• 2 tablespoons rolled oats
• 1 tablespoon mixed seeds
• A light spray of water or a brush of olive oil

Instructions

Step 1: Mix the Dough (5 Minutes)
In a large mixing bowl, whisk together the bread flour, rolled oats, 1/2 cup of mixed seeds, salt, and instant yeast. Pour in the cool water. Use a sturdy wooden spoon or your hands to mix until there are no dry spots of flour remaining. The dough will be very shaggy, sticky, and rough. This is exactly what you want—do not be tempted to add more flour. Once combined, ensure all the flour is hydrated, cover the bowl tightly with plastic wrap or a lid.

Step 2: The Long, Slow Rise (12-18 Hours)
Place the covered bowl in a cool, draft-free spot on your counter. Let the dough rest for at least 12 and up to 18 hours. The dough is ready when its surface is dotted with bubbles and it has more than doubled in size. The timing will depend on the temperature of your kitchen; a warmer kitchen will ferment faster.

Step 3: Shape the Loaf (5 Minutes)
Generously flour a work surface. The dough will be very loose and sticky. Use a bowl scraper or a floured spatula to gently scrape the dough out onto the floured surface. With floured hands, gently pull the edges of the dough toward the center, turning it to form a rough ball. You are not kneading, just creating a bit of surface tension.

Step 4: Second Rise (2 Hours)
Prepare a clean bowl by lining it with a well-floured kitchen towel (or use a parchment paper-lined bowl). Place the shaped dough ball, seam-side down, into the prepared bowl. Sprinkle the top of the dough with the additional oats and seeds for topping. Cover it loosely with the overhanging towel or another towel and let it rise for another 1.5 to 2 hours. The dough is ready when it has nearly doubled and does not readily spring back when you poke it gently with a floured finger.

Step 5: Preheat and Prep (30 Minutes Before Baking)
At least 30 minutes before the second rise is complete, place a 4 to 6-quart Dutch oven (with its lid) into your oven and preheat it to 450°F (230°C). It is crucial that both the pot and the lid are scorching hot.

Step 6: Bake the Bread
Carefully remove the hot Dutch oven from your oven. Take off the lid. Uncover your risen dough. If using a towel, you can use the towel to help you invert the dough directly into the preheated pot (it will fall in seam-side up, which is fine). If using parchment, you can simply lift the dough out by the parchment sling and lower it into the pot.

• Covered Bake: Put the hot lid back on the Dutch oven and place it back in the oven. Bake for 30 minutes covered. This creates a steamy environment, which is essential for developing a crisp, shiny crust.
• Uncovered Bake: After 30 minutes, carefully remove the lid. The bread should be pale and well-risen. Continue baking uncovered for another 15-20 minutes, until the loaf is deeply golden brown and sounds hollow when tapped on the bottom. An internal temperature of 205-210°F (96-99°C) is a perfect indicator.

Step 7: Cool Completely (At Least 1 Hour)
Using oven mitts, carefully lift the bread out of the Dutch oven and place it on a wire rack. It is absolutely vital to let the bread cool completely—for at least 1 hour, but 2 is better—before slicing. The interior is still cooking from residual heat, and cutting it too soon will result in a gummy, dense crumb.

Tips for the Perfect Loaf Every Time

• Embrace the Stickiness: A wet, sticky dough is the secret to an open, airy crumb. Resist the urge to add more flour during the initial mix.
• Dutch Oven is Key: The Dutch oven traps steam released from the dough, which is what gives artisan bread its characteristic crisp, blistered crust. If you don’t have one, you can create steam by placing a pan of boiling water on the bottom rack of your oven, but a Dutch oven is far more effective.
• The Float Test: To check if your dough is ready for shaping after the first rise, take a small piece and drop it in a glass of water. If it floats, it’s ready. If it sinks, it needs more time.
• Experiment with Seeds: Feel free to customize the seed blend. Sesame seeds, poppy seeds, or even chopped nuts would be wonderful additions.

Serving Suggestions & Variations

This Seeded Oat Bread is incredibly versatile.

• Breakfast: Toasted and slathered with almond butter, honey, or mashed avocado with a sprinkle of chili flakes.
• Lunch: The perfect foundation for a robust sandwich, like turkey with havarti and apple slices, or a classic grilled cheese.
• Dinner: Served warm with a generous drizzle of olive oil and balsamic vinegar alongside a hearty soup or stew.

Variations to Try:

• Whole Wheat: Substitute 1 cup of bread flour with whole wheat flour for an earthier flavor.
• Sweet Version: Add 2 tablespoons of maple syrup or honey to the water and use raisins and cinnamon in place of the seeds.
• Everything Bagel Loaf: Replace the mixed seeds with an “Everything But The Bagel” seasoning blend for a savory, oniony kick.

No-Knead Seeded Oat Bread

An incredibly easy, crusty artisan loaf packed with hearty oats and seeds, requiring no kneading and just one bowl.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 18 hours hrs 10 minutes mins

Servings: 1 loaf

Course: Side, Snack

Cuisine: American

Calories: 180

Ingredients

  

Bread Dough

• 3 cups bread flour (360g)
• 1 cup old-fashioned rolled oats (90g), plus more for topping
• 0.5 cup mixed seeds e.g., sunflower, pumpkin, flax
• 1.5 tsp kosher salt
• 0.5 tsp instant yeast
• 1.5 cups cool water (360ml)

Equipment

• Large mixing bowl
• Dutch oven
• Wire rack

Method

 

1. In a large bowl, whisk together bread flour, 1 cup oats, 1/2 cup seeds, salt, and yeast. Add water and mix until a shaggy, sticky dough forms with no dry flour spots. Cover bowl tightly.
2. Let the dough rise at room temperature for 12-18 hours, until bubbly and more than doubled in size.
3. Turn the dough out onto a heavily floured surface. Gently shape into a rough ball by folding edges toward the center.
4. Place the shaped dough, seam-side down, into a floured towel-lined bowl (or on parchment paper). Sprinkle with extra oats and seeds. Cover and let rise for 1.5-2 hours.
5. 30 minutes before the end of the second rise, preheat oven to 450°F (230°C) with a Dutch oven and lid inside.
6. Carefully remove the hot Dutch oven. Transfer the dough into the pot (seam-side up is fine). Cover with the lid and bake for 30 minutes.
7. Remove the lid and continue baking for 15-20 minutes, until the loaf is deep golden brown and sounds hollow when tapped.
8. Cool the bread completely on a wire rack for at least 1-2 hours before slicing.

Notes

A sticky dough is key to a good crumb. Do not add more flour. Cooling completely before slicing is non-negotiable for the best texture.