No-Knead Seeded Oat Bread (Print Version)

# Ingredients:

→ Bread Dough

01 - 3 cups (390g) bread flour (spooned & leveled), plus more as needed for shaping and pan
02 - 2 teaspoons (about 6g) instant yeast
03 - 1 cup (85g) old-fashioned whole rolled oats
04 - 1/4 cup (30g) unsalted pumpkin seeds (pepitas)
05 - 1/4 cup (30g) salted or unsalted sunflower seeds
06 - 2 Tablespoons (18g) flax seeds or sesame seeds
07 - 2 teaspoons coarse salt
08 - 2 Tablespoons (43g) honey
09 - 1 and 1/2 cups (360ml) warm water (about 95°F (35°C))
10 - optional: cornmeal for dusting pan

→ Topping

11 - 1 Tablespoon (5g) old-fashioned whole rolled oats
12 - 1 Tablespoon (8g) pumpkin seeds (pepitas)
13 - 1 Tablespoon (8g) sunflower seeds
14 - 1 teaspoon flax seeds or sesame seeds

# Instructions:

01 - 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.
02 - 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.
03 - Keeping the dough in the bowl, cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature. 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.
04 - For best flavor and texture, place covered dough in the refrigerator for at least 12 hours and 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.
05 - Lightly dust a large nonstick baking sheet with a little flour and/or cornmeal. Using generously floured hands and gentle pressure so as to not deflate the dough too much, shape the risen dough into a ball. (You can do this right inside the bowl it's in, or on a lightly floured work surface.) Transfer ball to prepared baking sheet.
06 - Mix topping ingredients together. Sprinkle on top of dough, and if the seeds aren't sticking, press them into the dough as best you can.
07 - Loosely cover and allow dough to rest for 45 minutes. During this time, preheat the oven to 425°F (218°C).
08 - When ready to bake, using a very sharp knife or bread lame, score the dough with a slash or X about 1/2 inch deep. If the shaped loaf flattened out during the 45 minutes, use floured hands to reshape.
09 - Optional for a slightly crispier crust: Place a shallow metal or cast iron baking pan or skillet on the bottom oven rack. Carefully and quickly pour 3–4 cups of boiling water into the shallow pan. Quickly shut the oven to trap as much steam inside.
10 - Place the shaped and scored dough (on the flour/cornmeal-dusted pan) in the preheated oven on the center rack. Bake for 40 minutes or until the crust is golden brown. If you notice the exterior browning too quickly, tent the bread with aluminum foil.
11 - Give the warm bread a light tap. If it sounds hollow, it's done. For a more accurate test, the bread is done when an instant read thermometer reads the center of the loaf as 195°F (90°C).
12 - Remove the bread from the oven and allow to cool for at least 10–20 minutes before slicing and serving.

# Notes:

01 - The dough can sit in the refrigerator for up to 3 days, so this is a wonderful recipe to begin ahead of time.
02 - You can also bake the bread, allow it to cool, and freeze for up to 3 months.
03 - For absolute best flavor and chewy texture, strongly recommend using bread flour.
04 - Feel free to use more/less of a particular seed you love, or skip any seeds if you wish.
05 - Store leftovers loosely covered at room temperature for up to 3 days or in the refrigerator for up to 10 days.

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