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No Knead Seeded Honey Oat Artisan Bread

I've been SO excited to share this recipe with you all. I remember the first time we made this beautiful honey oatmeal artisan bread and I knew this would become a staple. We would toast it up with a little butter and flaky sea salt, or build delicious sandwiches with these perfectly thick, chewy slices of bread.
The best part is that this no knead bread uses super simple ingredients and is basically fool-proof. If you've never made homemade bread before, this is the absolute best recipe to start with. Enjoy a fun baking project for the people you love. Let me know how it goes!

Ingredients
  

You’re going to love how simple the ingredients are for this lovely no knead artisan bread. This bread is egg-free, easily made dairy free, and naturally sweetened with a little honey! Here’s what you’ll need to make it:

    Flour: we’re using bread flour in this recipe to give this bread the perfect fluffy texture.

      Oats: rolled oats help to give the bread a nice hearty chew.

        Seeds: you’ll add roasted sunflower seeds or pumpkin seeds (or both) plus flax seeds to the dough, then a few sunflower or pumpkin seeds on top.

          Baking staples: you’ll need salt and rapid rise yeast, which is also known as quick rise yeast, to help the bread rise.

            For moisture: we’re adding both water and milk to the dough to give it just enough moisture. Feel free to use regular or dairy free milk. You’ll also need a little olive oil.

              To sweeten: as I mentioned, this bread recipe is naturally sweetened with honey.

                Dry ingredients:

                • 3 1/4 cups bread flour
                • ½ cup rolled oats or use a hot cereal blend such as Bob’s Red Mill 5-grain hot cereal
                • 2 ½ teaspoons rapid rise yeast also known as quick rise yeast
                • 1/3 cup roasted sunflower seeds or pumpkin seeds or a mix of both!
                • 2 tablespoons flax seeds not flaxseed meal
                • 1 teaspoon salt
                • Wet ingredients:
                • 1 cup water
                • ½ cup milk of choice I use dairy free milk
                • ? cup honey
                • 1 tablespoon olive oil
                • Additional:
                • A few tablespoons extra flour for shaping
                • 1 tablespoons sunflower or pumpkin seeds for on top of bread

                Instructions
                 

                • In a large bowl, whisk together the flour, oats, yeast, sunflower seeds, flax seeds and salt.
                • In a microwaveable bowl, add water and milk and heat up for 1 minute until slightly warmer than bath water or approximately 115 degrees F. Stir the honey and olive oil into the water/milk mixture once warm. Add wet ingredients to the dry ingredients and mix with a wooden spoon until just incorporated, do not over mix.
                • Cover with plastic wrap and let stand at room temperature for 2 hours or until doubled in size.
                • After the dough has risen, place it on a well-floured surface and sprinkle it with a little flour. Using a scraper (or your hands is fine), fold dough over about 8-10 times and then flip over and shape into a ball. Place dough in a parchment paper-lined large bowl and cover with a warm towel. Allow the dough to rest again for about 45 minutes to an hour.
                • Right around the 30 minute mark of your dough resting, place a 4 to 6-quart Dutch oven with lid on in the cold oven and preheat to 425 degrees F and allow the pot to heat up in the oven for 20 minutes. Once the oven has preheated all the way, remove the pot from the oven and immediately add the parchment paper with the dough to the hot pot (be careful as you do this!). Sprinkle with 1 tablespoon extra sunflower seeds or pumpkin seeds, then cover with the lid and bake for 25 minutes.
                • After 25 minutes, remove the lid from the pot and return to the oven, uncovered. Bake for 10-15 more minutes until bread is nice and golden on top to your liking. Allow bread to cool for an hour before slicing. Makes 1 loaf, about 12 slices. This bread is great when toasted and served with butter and a little salt. I love it for dipping in soups and making sandwiches too!
                Keyword bread, honey, rolled oats, sunflowerseeds
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