Description
This No Knead Seeded Honey Oat Artisan Bread is a wholesome, rustic loaf packed with nutritious seeds, oats, and naturally sweetened with honey. Made without kneading, it requires minimal hands-on time while delivering a beautifully golden, hearty bread perfect for toasting, sandwiches, or dipping in soups.
Ingredients
Dry Ingredients:
- 3 ¼ cups (390g) bread flour
- ½ cup (48g) rolled oats (or hot cereal blend such as Bob’s Red Mill 5-grain hot cereal)
- 2 ½ teaspoons rapid rise yeast (quick rise yeast)
- ⅓ cup roasted sunflower seeds or pumpkin seeds (or a mix of both)
- 2 tablespoons flax seeds (not flaxseed meal)
- 1 teaspoon salt
Wet Ingredients:
- 1 cup (240g) water
- ½ cup (120g) milk of choice (dairy-free milk recommended)
- ⅓ cup (112g) honey
- 1 tablespoon olive oil
Additional:
- A few tablespoons extra flour for shaping
- 1 tablespoon sunflower or pumpkin seeds for topping
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the bread flour, rolled oats, rapid rise yeast, roasted sunflower or pumpkin seeds, flax seeds, and salt until evenly combined.
- Prepare Wet Ingredients: In a microwave-safe bowl, heat the water and milk together for about 1 minute until slightly warmer than bath water (~115°F). Stir in the honey and olive oil until dissolved.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and gently mix with a wooden spoon until just incorporated. Avoid over mixing to keep the bread texture light.
- First Rise: Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 2 hours or until it has roughly doubled in size.
- Shape Dough: On a well-floured surface, sprinkle some flour on the dough. Fold the dough over itself 8-10 times using a scraper or your hands, flip it over, and shape it into a smooth ball.
- Second Rise: Place the shaped dough into a large bowl lined with parchment paper and cover with a warm towel. Let it rest for 45 minutes to an hour.
- Preheat Oven and Dutch Oven: About 30 minutes into the second rest, place a 4 to 6-quart Dutch oven with its lid inside a cold oven. Preheat to 425°F and let the pot heat for 20 minutes.
- Bake Covered: Remove the hot Dutch oven from the oven carefully. Transfer the dough with parchment paper into the pot. Sprinkle 1 tablespoon of sunflower or pumpkin seeds on top. Cover with the lid and bake for 25 minutes.
- Bake Uncovered: Remove the lid and bake for an additional 10-15 minutes uncovered until the crust is deeply golden and crisp.
- Cool and Serve: Remove the bread from the oven and let it cool completely on a wire rack for about one hour before slicing. Enjoy toasted with butter, or use for sandwiches and soup dipping.
Notes
- This no-knead method produces a crusty artisan texture with minimal effort.
- Use rolled oats or a multi-grain hot cereal blend to enhance flavor and texture.
- Heating the wet ingredients ensures proper yeast activation and helps dissolve the honey.
- Resting the dough twice develops gluten and improves bread structure without traditional kneading.
- Preheating the Dutch oven is crucial for optimal crust formation and even baking.
- Allow bread to cool completely before slicing to avoid a gummy texture.
- Store leftover bread wrapped in a cloth bag or bread box for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
