I got this from Sally’s Baking Addiction, so all credit goes to her. You can find it on her site here. We make this bread most weeks, because it’s easy and delicious. I used to be intimidated by the idea of making bread. It was a big deal! Now that I’m into a routine, making bread is one of my least time consuming things to cook.
I recommend cooking by weight, since baking with a scale is so much easier than measuring things. Just set it to grams, and pour in each ingredient until you have the correct weight. I zero the scale for each ingredient. Weighing your ingredients is also way more precise than measuring by volume.
I cook this bread inside a seven quart cast iron Dutch oven. Sally said you could use a six quart also.
Check Sally’s web site, she has pictures, videos, and a lot more description.
No Knead Seeded Oat Bread
Equipment
- 1 Large mixing bowl
- 1 Food scale that can read in grams
- 1 Mixing spoon
- 1 Oven
- 1 Measuring cup
- Measuring spoons
- 1 Food thermometer
- 1 Large Dutch oven
Ingredients
- 390 grams Bread flour 3 cups, all purpose flour will work too.
- 6 grams Red Star Platinum instant yeast 2 teaspoons
- 85 grams Old fashioned whole rolled oats 1 cup
- 30 grams Unsalted pumpkin seeds 1/4 cup
- 30 grams salted or unsalted sunflower seeds 1/4 cup
- 18 grams Flax or sesame seeds 2 tablespoons
- 2 teaspoons Coarse salt
- 43 grams Honey 2 tablespoons
- 1.25 cups Warm water about 95 degrees F
Instructions
- In a large un-greased mixing bowl, whisk the flour and yeast together. Add the oats, pumpkin seeds, sunflower seeds, flax seeds, and salt and whisk to combine. Mix the honey and water together, and then pour over the dry ingredients. Using a silicone spatula or wooden spoon, gently mix together. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands to work the dough ingredients together. The dough will be very sticky. Shape into a ball in the bowl as best you can. (Tip:Stir dough by hand. Dough is too sticky for a mixer.)
- Keeping the dough in the bowl, cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature (honestly any normal room temperature is fine). Allow to rise for 3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.
- You can continue with step 5 immediately, but for absolute best flavor and texture, I strongly recommend letting this risen dough rest in the refrigerator for at least 12 hours and up to 3 days. (Even just a couple hours is good!) Place covered dough in the refrigerator for up to 3 days. The dough will puff up during this time, but may begin to deflate after 2 days. That’s normal and nothing to worry about.
- After refrigerating, turn the dough out onto a lightly floured work surface and, using lightly floured hands, shape into a ball as best you can. Doesn’t have to be perfect. Transfer dough to a large piece of parchment paper that's large enough to fit inside your pot and one that is safe under such high heat. Lift the parchment paper and dough up and place it all into a large mixing bowl.
- Cover dough lightly with plastic wrap and leave alone for 30 minutes. During this 30 minutes, preheat the oven to 425°F (218°C). Place your dutch oven (with the lid) inside for 30 minutes so that it’s extremely hot before the dough is placed inside.
- After 30 minutes, sprinkle seed topping all over dough. Using a bread lame or sharp knife, gently score a 1/2-inch-deep slash or X into the top. Remove the dutch oven from the oven and carefully place the dough inside by lifting it up with the parchment paper and placing it all—parchment paper included—inside the pot. Cover with the lid. Bake for 30 minutes with the lid on. Carefully remove the lid and continue baking for 10 more minutes or until the bread is golden brown. You can check the internal temperature with your food thermometer. 195 degrees F is about right.
- Remove pot from the oven, carefully remove the bread from the pot, and allow to cool on a wire rack for 10–20 minutes before slicing/serving.