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No Knead Seeded Oat Bread

A simple, hassle-free recipe for homemade bread packed with wholesome oats and seeds, perfect for any meal or snack.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 12 hours
Servings: 12 slices
Course: Bread, Breakfast, Snack
Cuisine: American, Homemade
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups rolled oats Choose whole grain or organic for a heartier flavor.
  • 1 cup all-purpose flour For a light texture.
  • 1 tablespoon baking powder This is your leavening agent.
  • 1 teaspoon salt Essential for flavor.
  • 1/4 cup mixed seeds Consider sunflower, pumpkin, and sesame seeds for a delightful crunch.
Wet Ingredients
  • 2 cups warm water Not too hot, just lukewarm to activate the yeast effectively.
  • 1 tablespoon olive oil Adds moisture and enriches the flavor.

Method
 

Preparation
  1. In a large bowl, combine the rolled oats, all-purpose flour, baking powder, salt, and mixed seeds. Stir until well mixed.
  2. Pour in the warm water and olive oil. Mix until everything is just combined—don’t overmix.
  3. Cover the bowl with plastic wrap and let the dough rest for at least 12 hours at room temperature.
Baking
  1. Preheat your oven to 375°F (190°C).
  2. Transfer the dough into a greased loaf pan and shape as needed.
  3. Bake for 40-45 minutes until golden brown and sounds hollow when tapped.
  4. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

Store leftover bread at room temperature in a paper bag or wrapped in a dish towel for a couple of days. You can also freeze slices for later enjoyment.