This seeded oat bread is crusty on the outside, chewy on the inside, and has the most delicious crunch in every bite, thanks to all the seeds. This is a hearty loaf that can stand up to any meal, from thick and chunky stews to delicate poached eggs. You’ll use an easy no-knead method to make this yeast bread, which produces a beautiful homemade loaf with minimal hands-on work
The kind that look like they took ages to make, and you wonder how much kneading, shaping, and work went into just 1 loaf? Well, you can make those same beautiful seeded loaves right at home, with hardly any work involved. No kneading, no complex shaping, no mixer needed.
This bread, like my homemade cranberry nut bread and olive bread, will convince anyone that you either bought it from a bakery or spent all day in the kitchen making it—which, of course, you didn’t. Don’t feel like you have to let them in on our little secret. 😉
Best Ever Oatmeal Bread Recipe With Molasses
This texture-lover’s seeded oat bread recipe is based off of my homemade artisan bread, a wonderfully easy and widely popular no-knead bread that’s used by both beginners and experts.
If you’re nervous to try homemade bread, this recipe is a great introduction. Even though the recipe is easy, the bread does NOT skimp on flavor. It’s just a simple way of baking homemade bread inspired by the no-knead technique originating from bread expert Jim Lahey.
The trick is giving the risen dough a rest in the refrigerator. The cool air slows the fermentation process and helps develop better flavor.
No Knead Dutch Oven Bread
The full written recipe is below, but use the following explanations and step photos to help you get started. Bring the dough ingredients together as instructed in the recipe. At first the dough will seem very dry and shaggy and you’ll question if it will even come together. It will. In fact, the dough is a little sticky after it has been thoroughly mixed:
Let it rise.Cover the dough and let it rise at room temperature for about 3 hours. Notice that the dough rises OUT more than it rises UP. That’s ok.
You can move on to shaping and baking the dough, but for best flavor, I strongly recommend refrigerating the risen dough, even if it’s just for a couple hours. I usually refrigerate it for 12 hours.
Dutch Oven Olive And Rosemary Bread
After the dough rises and rests in the refrigerator, use generously floured hands to shape the dough into a round boule or ball-like shape.
Baking the seeded oat bread in a covered dutch oven traps steam inside the pot, creating that perfect crispy crust. If you plan to bake a lot of bread in the future, you won’t regret buying adutch oven. If you don’t have a dutch oven, a nonstick baking sheet is best. (I use a baking sheet in the video tutorial below. And even have a trick for creating a steamy oven!)
Whichever baking method you use, don’t forget to add seeds/oats to the exterior of the dough (I usually just press them on). And make sure you score the dough with a bread lame or sharp knife before baking. Scoring allows the wet, airy dough to “breathe” as it expands and bakes.
Sweet And Soft Honey Oat Sourdough • Butter For All
Honestly, it’s fantastic plain, with a swipe of butter or a dip-dish of olive oil. The bread would also be delicious paired with homemade pesto or homemade honey butter.
But I especially love serving this seeded oat bread alongside a soup, like this creamy chicken noodle soup or homemade alphabet soup. It also gives phenomenal texture to grilled cheese sandwiches, and makes a hearty base for creamy smashed avocado and soft eggs.
If you’re a bread beginner, reference this Baking with Yeast Guide for helpful, easy-to-understand answers to many yeast FAQs. And/or get on the fast track to baking bread like a pro with my free Beginner’s Guide to Yeast email series.
No Knead Dutch Oven Bread • The Healthy Foodie
Follow this easy no-knead recipe for a hearty loaf of homemade seeded oat bread. Review Notes before beginning. If you’re new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onis crusty on the outside and perfectly soft on the inside! Great for breakfast, sandwiches, or dinner, this is a super simple bread recipe that you can make in a snap with just 6 ingredients and not one minute of kneading!
Nothing beats the smell of fresh bread baking in the oven. But did you know that there are some bread doughs that you simply combine in one bowl, don’t knead at all, let rise, shape, and bake!?! Yes, it is possible! So if you haven’t been introduced to no knead bread then this no knead honey oat bread recipe is going to rock your world!
Dutch Oven Bread (no Knead!)
Because not only does it not require any kneading at all, but it’s incredibly delicious made with comforting all-natural honey and healthy oats. And it’s perfectly balanced in flavor with just a touch of sweetness and turns out wonderful every time with a golden brown crispy crust and a soft center. Yet, just like my yummy No Knead Cinnamon Raisin Bread, it does need quite a few hours to rise. However, the dough comes together in under 10 minutes, which means there may be a little waiting. But there is barely any work involved and the results are amazing!
So if you are new to bread baking or even a pro at it, this no knead method of making bread is a total game changer! It’s a fantastic foolproof way to bake the perfect loaf of bread with very little effort. So I encourage you to give this no knead honey oat bread recipe a whirl!
This is the easiest bread recipe ever with no kneading, no loaf pans, and almost no mess. Just throw everything into a bowl, let it rise, and bake! You’ll have delicious sweet honey oat bread in no time!
Maple Oat Breakfast Bread Recipe On Food52
For this bread recipe, you do not activate the yeast before making the dough. So don’t worry, you didn’t miss a step! This is how this bread is made. So first, stir the flour, oats, salt, and yeast together in a large bowl.
Then pour the wet ingredients into the dry ingredients and combine everything together with a wooden spoon or rubber spatula until the mixture is fully incorporated.
After the dough is made it needs quite a bit of time to rise. So you don’t need to knead it, but you do have to give it more time to rest so that the yeast can do its magic. So cover the bowl with plastic wrap and leave it on your kitchen counter or put it inside an unheated oven for 12 to 24 hours. Keep in mind, the longer you leave it the better the dough will turn out, so try and leave it out at least 4 hours.
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Now that the dough has doubled in size, preheat your oven temperature to 450°F (232°C). Next, put your Dutch oven or cast iron pot with its lid on into the oven as it’s warming up. Then once the oven gets to 450°F (232°C) use oven mitts to carefully remove the hot pot from the oven and remove the lid.
To begin, flour your hands well before you start working with the dough. Next, sprinkle a bit of flour over the dough. Then very gently remove the dough from the bowl and place it on a well-floured work surface. Now, roughly form it into a ball and carefully transfer it onto a piece of parchment paper. You want to take care when doing this step so you do not deflate the dough in any way.
Finally, let’s bake some honey oat bread! I like to score the top of the bread with a sharp knife, this will make the bread look pretty and prevent it from cracking. You can also sprinkle some more oats over the top of the bread.
Oatmeal Bread Recipe
Now gently drop the ball of dough into the hot Dutch oven, cover the pot with the lid, and then place it back into the oven. Then let the bread bake for 30 minutes with the lid on before removing the lid and then baking it for another 15 to 20 minutes. When the bread is done it will be golden brown on top and fall easily out of the pot. You can also insert a digital cooking thermometer into the center of the loaf and if the bread is at least 195°F to 205°F (91°C to 96°C) then it’s done. Then allow the bread to cool completely before slicing it with a sharp knife to serve.
If your bread turns out hard, heavy, and dense then you probably overbaked it, used expired yeast, or you didn’t give it enough time to rise, which is the most common reason. No knead bread recipes rely on much longer rising times to give the gluten time to develop. This is
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