Description
This hearty and flavorful no-knead seeded oat bread is a breeze to make. With a combination of oats, mixed seeds, and a simple fermentation process, you’ll enjoy fresh, rustic bread with a golden crust and a soft interior. Perfect for sandwiches or as an accompaniment to soups.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 cup rolled oats
- 1/4 cup mixed seeds (sunflower, pumpkin, flax, etc.)
- 2 1/4 tsp active dry yeast
- 1 1/2 tsp salt
- 1 1/2 cups warm water
Instructions
- In a large bowl, combine the flour, oats, seeds, yeast, and salt.
- Gradually add the warm water and mix until a shaggy dough forms.
- Cover the bowl with plastic wrap and let it sit at room temperature for 12-18 hours, allowing the dough to rise and develop flavor.
- Preheat the oven to 450°F (230°C). Place a Dutch oven with its lid in the oven while it preheats.
- Once the oven is preheated, carefully remove the Dutch oven and place the dough inside.
- Cover the Dutch oven with the lid and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 15-20 minutes until the bread is golden brown.
- Remove the bread from the Dutch oven and let it cool on a wire rack before slicing and serving.
Notes
- Ensure the dough is covered during its resting period to avoid it drying out.
- You can substitute the mixed seeds with any combination of seeds or nuts you prefer.
- For best results, let the bread cool completely before slicing to allow the texture to set.
- Prep Time: 5 minutes
- Cook Time: 45 minutes