Seeded Oat No Knead (Print Version)

# Ingredients:

→ Bread Dough

01 - 1 and 1/2 cups (360ml) water warmed up to about 95°F (35°C)
02 - 3 cups (390g) bread flour, spooned and leveled, plus extra for shaping and prepping pan
03 - 2 teaspoons (roughly 6g) quick-acting yeast
04 - 1/4 cup (30g) unsalted or salted sunflower seeds
05 - 1/4 cup (30g) hulled pumpkin seeds (pepitas)
06 - 2 Tablespoons (18g) sesame or flax seeds
07 - 2 teaspoons coarse-grained salt
08 - 2 Tablespoons (43g) regular honey
09 - 1 cup (85g) old-fashioned oats (rolled whole)
10 - Optional: Cornmeal to sprinkle on the baking tray

→ Topping

11 - 1 Tablespoon (8g) sunflower seeds
12 - 1 teaspoon flax or sesame seeds
13 - 1 Tablespoon (5g) rolled oats (old-fashioned)
14 - 1 Tablespoon (8g) pumpkin seeds (pepitas)

# Instructions:

01 - Grab a large mixing bowl (don’t grease it), and stir the flour with the yeast first. Add in the oats, salts, and all the seeds, then whisk everything until it’s blended well.
02 - Combine the water with the honey in a small bowl. Dump the mixture over the dry ingredients. Use a silicone spatula or a wooden spoon to bring them together slowly. The dough starts out pretty rough but becomes moist as you keep going. Use your hands if needed and form the sticky dough into a rounded shape inside the bowl.
03 - Leave the dough in the same bowl and cover tightly with plastic wrap or foil. Let it rest for 3 hours at room temperature—no need to move it. During this time, it’ll grow nearly twice as big, cling to the sides, and fill with air pockets.
04 - To get the tastiest end result, let the covered dough sit in the fridge for 12–72 hours. Expect the dough to expand more and even deflate slightly (especially if left past 48 hours), which is totally fine.
05 - Get a large nonstick baking sheet ready by sprinkling some flour or cornmeal lightly over it. Flour your hands generously, handle the dough gently, and not press too hard to avoid squashing it. Create a ball shape either on a lightly dusted surface or in the mixing bowl, and transfer it to the prepared sheet.
06 - Combine all the topping ingredients in a small dish. Scatter them over the dough. If they don’t stick well to the surface, press them on lightly so they adhere.
07 - Cover the dough loosely and let it sit for 45 minutes to fluff up. At the same time, preheat the oven to 425°F (218°C).
08 - Use a super sharp knife, or a bread lame if you have one, to slash an X or a line about 1/2 inch deep into the dough. If the loaf lost its shape while resting, gently fix it up with floured hands.
09 - Add steam for a crisper crust, if you like. Set a shallow cast iron or metal pan on the oven floor. Quickly pour in 3–4 cups of boiling water and shut the door immediately to trap steam.
10 - Slide the dough (on its prepared baking pan) onto the center rack in the oven. Bake for 40 minutes or so, until the crust is golden all around. If it’s getting too dark too fast, set a piece of foil loosely over the loaf.
11 - Knock gently on the loaf once it's out of the oven. If it sounds like it’s hollow inside, you’re good to go! For a more exact check, aim for 195°F (90°C) in the loaf’s center using a thermometer.
12 - Take it off the tray and let it sit for 10–20 minutes to cool. Slice up and enjoy!

# Notes:

01 - This dough can hang out in the fridge for up to 3 days, so go ahead and make it early if you want.
02 - Cool your baked bread completely and freeze it for up to 3 months to save for later.
03 - For the perfect chew and unbeatable flavor, stick with bread flour if you can.
04 - It’s fine to tweak the seeds—add more of your favorites or leave some out!
05 - Keep leftovers wrapped loosely and store either at room temp (3 days) or in the fridge (10 days).

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