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No-Knead Seeded Honey Oat Artisan Bread Recipe

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3.9 from 69 reviews

  • Author: Sara
  • Total Time: 13–18 hours (including resting time)
  • Yield: 1 loaf
  • Diet: Vegetarian

Description

A rustic no-knead bread packed with a wholesome mix of rolled oats and mixed seeds, sweetened slightly with honey. This artisan loaf features a crispy, crackling crust and a soft, hearty interior, perfect for breakfast or as a wholesome snack.

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 cup rolled oats
  • 1/4 cup mixed seeds (sunflower, flax, sesame)
  • 1 tsp salt
  • 1/2 tsp instant yeast

Wet Ingredients

  • 1 1/2 cups warm water
  • 2 tbsp honey

Instructions

  1. Mix dry ingredients: In a large bowl, combine the flour, rolled oats, mixed seeds, salt, and instant yeast. Stir well to evenly distribute all the ingredients.
  2. Add wet ingredients: Pour in the warm water and honey, mixing with a spoon or spatula until a sticky, shaggy dough forms. The dough will be quite wet and sticky—avoid adding extra flour.
  3. First rise: Cover the bowl with plastic wrap or a damp cloth and let the dough rest at room temperature for 12 to 18 hours. This long fermentation enhances flavor and texture.
  4. Shape the dough: After resting, lightly flour a work surface and gently shape the dough into a round loaf without kneading. Place it on a piece of parchment paper for easy transfer.
  5. Second rise: Cover the shaped dough loosely and let it rest for another 30 minutes to puff up slightly.
  6. Preheat and bake: Meanwhile, place a covered Dutch oven or heavy pot in the oven and preheat to 220°C (430°F). When hot, carefully transfer the dough with parchment into the pot, cover with the lid, and bake for 30 minutes to develop a crisp crust.
  7. Finish baking: Remove the lid and continue baking for an additional 10 to 15 minutes, or until the crust is deep golden brown and crisp to your liking.
  8. Cool and serve: Remove the bread from the pot and let cool completely on a wire rack before slicing to preserve the crumb structure.

Notes

  • Using a Dutch oven or a covered heavy pot helps create steam, essential for a crispy crust.
  • The dough is sticky and should not be over-handled or kneaded.
  • Resting time can vary depending on room temperature; allow longer if your kitchen is cool.
  • Store leftover bread in a paper bag or bread box to maintain crust texture.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Artisan

Find it online: https://sarasplate.com/no-knead-seeded-honey-oat-artisan-bread-recipe/