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Seeded Honey Oat Bread Recipe

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4.2 from 85 reviews

  • Author: Sara
  • Total Time: 13–18 hours (including resting and proofing)
  • Yield: 1 loaf (about 9 inches in diameter)
  • Diet: Vegetarian

Description

A rustic no-knead artisan bread packed with wholesome seeds, oats, and a subtle touch of honey. This bread features a crispy crust and a soft, hearty interior, perfect for sandwiches or enjoying with butter.

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 all-purpose flour, rolled oats, mixed seeds, salt, and instant yeast. Stir thoroughly to ensure even distribution of all dry ingredients.
  2. Add Wet Ingredients: Pour in the warm water and honey. Mix with a spoon or spatula until a sticky dough forms; the dough will be quite wet and shaggy, which is expected for no-knead bread.
  3. First Rest: Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature for 12 to 18 hours to allow fermentation and flavor development. The dough should rise and have bubbles on the surface.
  4. Shape Dough: Lightly flour your work surface and gently shape the dough into a round loaf, being careful not to deflate it too much because it’s very sticky. Transfer it onto a piece of parchment paper for easier handling.
  5. Second Rest: Cover the loaf loosely and let it rest for 30 minutes to allow it to rise a little more and relax before baking.
  6. Preheat Oven and Bake: Preheat your oven to 220°C (430°F) with a covered heavy pot or Dutch oven inside to heat up. Carefully transfer the dough along with the parchment paper into the hot pot. Cover with the lid and bake for 30 minutes.
  7. Remove Lid and Finish Baking: After 30 minutes, remove the lid to allow the crust to become crispy and bake for an additional 10 to 15 minutes until the crust is deeply golden and crusty.

Notes

  • Using a Dutch oven or a covered heavy pot is recommended to trap steam, which helps develop a crispy crust.
  • The dough will be very sticky; avoid over-handling to maintain air bubbles and texture.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Artisan

Find it online: https://sarasplate.com/seeded-honey-oat-bread-recipe/