top of page
Search

No Knead Seeded Oat Bread


A hearty seeded oat bread that’s simple to make. Delicious with sprouted broccoli and cheese!


Prep time: 4 hours           Cook time: 40 mins

 

Ingredients:

  • 390g white bread flour

  • 6g dried yeast

  • 85g porridge oats

  • 30g pumpkin seeds

  • 30g sunflower seeds

  • 20g linseeds or sesame seeds

  • 2 tsp salt

  • 2 tbsp honey

  • 360ml warm water

  • rice flour for dusting (optional) - excellent for reducing stickiness when handling dough

 

Method:

  • Mix the oats and seeds together and reserve about 30g to use as a topping later. Add the remaining seed mix to a large bowl, and stir in the flour, yeast and salt.

  • Stir the honey into the warm water, add to the bowl and mix well with a wooden spoon or work with your hands until all the flour is moistened. Shape into a ball (the dough will be sticky). 

  • Cover the bowl and leave in a warm place to rise until the dough has doubled in size (about 3 hours), then transfer to the fridge to prove for about 12 hours.

  • Lightly dust a non-stick baking sheet with rice or bread flour. With generously floured hands, gently shape the risen dough into a ball and place on the baking sheet. Sprinkle the reserved seed mix on top and press into the dough. Cover and allow the dough to rest for 45 minutes, and preheat the oven to 220C, GM7.

  • If the dough has flattened while resting, reshape using floured hands. Using a very sharp knife or bread lame, score the dough with an X about 1cm deep.

  • Bake in the centre of the oven for about 40 minutes, or until the top is golden brown.  When done, the loaf will sound hollow when tapped.

  • Allow 10-20 mins to cool before slicing. Store in an airtight container for up to 3 days.

If using a Dutch oven, place the shaped dough on baking parchment and allow to rest for 45 minutes before transferring to the preheated Dutch oven. Bake for 30 minutes with the lid on, and a further 10 minutes without the lid.



Comments

bottom of page