No Knead Seeded Oat Bread

I haven’t done much baking bread lately, but when I saw this recipe for seeded oat bread … I knew it was going to be delicious. This is a great recipe to start experiment with baking yeasted bread as it’s a no knead recipe and is simple to make. I enjoyed it with mashed avocado and also as toasted bread for a tuna salad. I’ll definitely be making it again.

3 cups bread flour, plus more as needed for shaping and pan

2 tsp instant yeast

1 cup rolled oats

1/4 cup unsalted pumpkin seeds

1/4 cup sunflower seeds, salted

1 Tbsp poppy seeds

1 1/2 tsp table salt

2 Tbsp honey

1 1/2 cup warm water (about 95 degrees)

Topping:

1 Tbsp rolled oats

1 Tbsp pumpkin seeds

1 Tbsp sunflower seeds

1 tsp flax seeds or sesame seeds

In a large mixing bowl, combine the flour and yeast together. Add in the seeds and salt, mix to combine. In a measuring cup, stir together the honey and warm water. Pour over the dry ingredients and gently mix together with a rubber spatula. The dough may seem shaggy and dry, but keep working it and it will come together. The dough will be sticky. Shape into a ball in the bowl. Cover the bowl with plastic wrap and set aside to proof for about 3 hours at room temperature. The dough will have almost doubled in size and have lots of air bubbles.

The bread can be baked immediately or you can allow it to rise further for the best flavor and texture. If you would like, refrigerate the dough up for up to 3 days in the refrigerator before baking. The dough may deflate, but that’s normal.

Lightly dust a large nonstick baking sheet with a little flour. Generously flour your hands and gently shape the dough into a ball in the bowl or on a lightly floured surface. Again, the dough will be very sticky. Transfer the dough to the prepared baking sheet. In a small bow, mix together your topping ingredients. Press the toppings into the dough and then loosely cover with a towel. Allow the dough to rest for 45 minutes. While your dough is resting, preheat your oven to 425 degrees.

Score your dough with a slash or X about 1/2 inch deep with a sharp knife when you’re ready to bake If the dough has flattened, use floured hands to reshape. Bake your bread on a the center rack for about 40 minutes or until the crust is golden brown. If the bread is browning too quickly tent the bread with aluminum foil. Lightly tap the bread to see if it sounds hollow after 40 minutes of baking – it’s done. If it doesn’t sound hollow, bake for a few more minutes. Allow the bread to cool for 10 to 20 minutes before slicing and serving. Leftovers should be store loosely covered at room temperature for 3 days or up to 10 days in the refrigerator.

Source: Sally’s Baking Addiction