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I have to admit to being on a “No-Knead” bread kick lately. I can’t get over how easy and delicious they are and this fabulous, No-Knead Honey Oat and Seed Bread is as wonderful as they come. It’s chewy, slightly sweet, loaded with oats, sunflower seeds, pumpkin seeds and flax seeds.
It slices up like a dream…
…and has a beautiful golden crust and rustic texture.
You don’t need a mixer, just a large bowl and some basic ingredients. Flour, oats, pumpkin seeds, sunflower seeds and flax seeds.
Stir everything together until you have a shaggy ball.
Cover and let rise until doubled in size.
Using a sharp knife, make a cut running from the top to the bottom. Cover and let it rise again.
Then bake! There’s something so beautiful about homemade bread, am I right?
Hope you get a chance to try it, my friends. It’s so good.
Ingredients
- DRY INGREDIENTS:
- 3 1/4 C bread flour
- 1/2 C rolled oats
- 1 Tb yeast (I used instant yeast)
- 1/4 C sunflower seeds
- 1/4 C pepitas (roasted pumpkin seeds)
- 2 Tb flax seeds (not milled)
- 1 1/2 tsp salt
- WET INGREDIENTS:
- 1 C water
- 1/2 C milk
- 1/3 C honey
- 1 Tb olive oil
- TOPPING:
- softened butter to brush along the top
Instructions
- In a large bowl combine all the dry ingredients and toss together to combine.
- Pour the water and milk into a large glass measuring cup. Heat for 1 1/2 minutes on high.
- Into the glass measuring cup pour the honey and olive oil. Whisk it together to combine and pour it over the top of the wet ingredients.
- Stir with a large rubber spatula or wooden spoon, until the mixture resembles a shaggy ball.
- Cover and allow to double in size. Could take between 1 and 1 1/2 hours, depending on the temperature of your kitchen.
- Grab a 9 inch pie plate and spray with cooking spray.
- Using a rubber spatula or dough scraper, fold each side of the dough up and over the top, making a nice round ball.
- Preheat your oven to 425 degrees.
- Place the dough in the pie plate and use a sharp knife or bread razor knife to cut a slit along the top.
- Cover and allow to rise for 30 more minutes, or until puffy. (See picture above)
- Bake for 15 minutes at 425 degrees, or until slightly golden brown. Reduce the heat to 375 and bake for an addition 15 minutes, or until golden on the top and the bottom.
- Carefully remove to a wire rack and brush softened butter over the top.
- Allow it to rest for 15 minutes, then slice and serve.
Notes
This wonderful bread is fabulous, toasted with butter and honey on top. It also makes a great side to a warm bowl of soup or stew.
Recipe adapted from Ambitious Kitchen
Just made this today ,, best bread I’ve ever made !! So yummy
Steph,
So happy to hear it! It’s one of my favorites as well.
Thanks for letting me know,
~Jamie