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No-Knead Seeded Honey Oat Artisan Bread Recipe

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3.9 from 32 reviews

  • Author: Chef
  • Total Time: 13–18 hours (including resting)
  • Yield: 1 loaf
  • Diet: Vegetarian

Description

A rustic no-knead artisan bread packed with wholesome rolled oats and a mix of sunflower, flax, and sesame seeds, lightly sweetened with honey. This bread features a crispy, golden crust with a soft, hearty interior that’s perfect for sandwiches or simply 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 thoroughly to ensure even distribution of all dry components.
  2. Add Wet Ingredients: Pour in the warm water and honey, then mix everything together until a sticky dough forms, making sure no dry flour remains.
  3. First Rest (Fermentation): Cover the bowl tightly with plastic wrap or a lid and let the dough rest at room temperature for 12 to 18 hours, allowing the yeast to ferment and develop flavor.
  4. Shape Dough: After the long rest, lightly flour your hands and shape the sticky dough into a rough ball. Place it seam-side down on a sheet of parchment paper.
  5. Second Rest (Proofing): Cover the dough again with a kitchen towel or plastic wrap and let it rest for an additional 30 minutes to relax and slightly rise.
  6. Bake Covered: Meanwhile, preheat your oven to 220°C (430°F). Place a heavy covered pot (such as a Dutch oven) in the oven to heat. Once hot, carefully transfer the dough wrapped in parchment into the pot, cover with the lid, and bake for 30 minutes to develop a steamy environment for a crisp crust.
  7. Bake Uncovered: Remove the lid and bake for another 10 to 15 minutes until the crust turns deep golden brown and crispy.
  8. Cool: Remove the bread from the pot and cool completely on a wire rack before slicing to ensure the crumb finishes setting.

Notes

  • Using a Dutch oven or heavy covered pot traps steam which is key to achieving a crispy crust.
  • The dough is very sticky; avoid over-handling to maintain airiness.
  • Resting times may vary depending on room temperature; longer fermentation improves flavor.
  • Store the bread in a paper bag or bread box to preserve crust texture.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Artisan

Find it online: https://kitchenmartha.com/no-knead-seeded-honey-oat-artisan-bread-recipe-2/