This seeded oat bread is crusty on the outside, chewy on the inside, and has the most delicious crunch in every bite, thanks to all the seeds. This is a hearty loaf that can stand up to any meal, from thick and chunky stews to delicate poached eggs. You’ll use an easy no-knead method to make this yeast bread, which produces a beautiful homemade loaf with minimal hands-on work.
This recipe is brought to you in partnership with Red Star Yeast.
You know those gorgeous seed-encrusted loaves of bread you see in bakery windows?
The kind that look like they took ages to make, and you wonder how much kneading, shaping, and work went into just 1 loaf? Well, you can make those same beautiful seeded loaves right at home, with hardly any work involved. No kneading, no complex shaping, no mixer needed.
Yes, this crusty, chewy, golden-brown, seed-speckled oat bread doesn’t require any complicated work.
This bread, like my homemade cranberry nut bread and olive bread, will convince anyone that you either bought it from a bakery or spent all day in the kitchen making it—which, of course, you didn’t. Don’t feel like you have to let them in on our little secret. 😉
Hearty Homemade Bread for Beginners
This texture-lover’s seeded oat bread recipe is based off of my homemade artisan bread, a wonderfully easy and widely popular no-knead bread that’s used by both beginners and experts.
If you’re nervous to try homemade bread, this recipe is a great introduction. Even though the recipe is easy, the bread does NOT skimp on flavor. It’s just a simple way of baking homemade bread inspired by the no-knead technique originating from bread expert Jim Lahey.
Here’s why it’s so simple:
- Absolutely no kneading (just like homemade English muffins)
- Zero complicated shaping
- No mixer required
- 90% of the time is totally hands off
- Dough can rest in the refrigerator for up to 3 days—a great make-ahead recipe
- Can bake in a dutch oven or on a baking sheet
The trick is giving the risen dough a rest in the refrigerator. The cool air slows the fermentation process and helps develop better flavor.
Grab These Ingredients:
Here’s why each ingredient is so important:
- Bread Flour: While you could use all-purpose flour in this recipe, I strongly recommend using bread flour. Bread flour produces a stronger, chewier bread, and that makes a big difference in an artisan-style loaf like this oat bread.
- Oats: Oats provide a little wholesome texture. As the dough rises, the oats soak up some moisture and expand. Whole rolled oats are best, but you can use quick oats if needed.
- Salt: I recommend using coarse sea salt because I find the bread’s flavor lacking with regular table salt.
- Instant Yeast: I always use Platinum Yeast by Red Star, which is an instant yeast (aka “quick rise” yeast). 2 teaspoons is a little less than 1 standard packet. (If using active dry yeast, there are no changes needed to the recipe. The rise time may just take slightly longer.) I use more yeast in this recipe compared to my cranberry nut bread and jalapeño cheddar bread. Why? Those doughs rest and rise at room temperature. However, for more flavor and just as much rise, I use more yeast and let this dough rest in the refrigerator.
- Seeds: Pumpkin, sunflower, and flax seeds are all highly nutritious—they’re pretty much superfoods. I love that these 3 types of seeds vary so much in size and texture, but if you’d like to change up the types of seeds in this mixture, go for it. I use a medley of seeds in this multigrain bread, too.
- Honey: Honey helps give this bread a springy, spongey texture. It also adds a little sweetness, but we’re using half as much honey here than in my honey oat bread recipe, so the bread isn’t super sweet.
- Water: You’ll also need a little warm water to bring all the ingredients together. I use cool, room temperature water in olive bread and artisan homemade bread, two other no-knead doughs, but with the addition of oats today, the yeast has to work harder, and warm water helps it work quicker.
Let Me Show You How to Make This Seeded Bread
The full written recipe is below, but use the following explanations and step photos to help you get started. Bring the dough ingredients together as instructed in the recipe. At first the dough will seem very dry and shaggy and you’ll question if it will even come together. It will. In fact, the dough is a little sticky after it has been thoroughly mixed:
Let it rise. Cover the dough and let it rise at room temperature for about 3 hours. Notice that the dough rises OUT more than it rises UP. That’s ok.
You can move on to shaping and baking the dough, but for best flavor, I strongly recommend refrigerating the risen dough, even if it’s just for a couple hours. I usually refrigerate it for 12 hours.
After the dough rises and rests in the refrigerator, use generously floured hands to shape the dough into a round boule or ball-like shape.
Use a Baking Sheet or Dutch Oven
Baking the seeded oat bread in a covered dutch oven traps steam inside the pot, creating that perfect crispy crust. If you plan to bake a lot of bread in the future, you won’t regret buying a dutch oven. If you don’t have a dutch oven, a nonstick baking sheet is best. (I use a baking sheet in the video tutorial below. And even have a trick for creating a steamy oven!)
- Baking Sheet: If you’re using a baking sheet, dust the pan with cornmeal and/or a little flour. Place the dough on top, cover it, and let it rest as the oven preheats. You will find these detailed instructions in the recipe below, along with my optional steamy oven trick for a crispy crust in step 10. (Adding boiled water to a pan beneath the baking bread. Works great!)
- Dutch Oven: Place the empty dutch oven with lid in the oven as it preheats. Place the ball of dough on high-heat-resistant parchment paper (I use this parchment paper), and then fit it inside a bowl. Cover and let the dough rest as the oven preheats, then place it (with the parchment) in the hot dutch oven before baking. You will find these detailed instructions in the recipe Note below.
Whichever baking method you use, don’t forget to add seeds/oats to the exterior of the dough (I usually just press them on). And make sure you score the dough with a bread lame or sharp knife before baking. Scoring allows the wet, airy dough to “breathe” as it expands and bakes.
Baking sheet method:
Dutch oven method:
The bread is unbelievable when it’s fresh from the oven—warm, crispy, crusty, soft, and loaded with texture inside and out!
What Do I Serve With Seeded Bread?
Honestly, it’s fantastic plain, with a swipe of butter or a dip-dish of olive oil. The bread would also be delicious paired with homemade pesto or homemade honey butter.
But I especially love serving this seeded oat bread alongside a soup, like this creamy chicken noodle soup or homemade alphabet soup. It also gives phenomenal texture to grilled cheese sandwiches, and makes a hearty base for creamy smashed avocado and soft eggs.
If you manage to have any leftover, make use of the stale bread in this easy breakfast casserole!
Yeast Bread Success Tips
If you’re a bread beginner, reference this Baking with Yeast Guide for helpful, easy-to-understand answers to many yeast FAQs. And/or get on the fast track to baking bread like a pro with my free Beginner’s Guide to Yeast email series.
No Knead Seeded Oat Bread
- Prep Time: 4 hours
- Cook Time: 40 minutes
- Total Time: 5 hours (includes slight cooling)
- Yield: 1 loaf; 10-12 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Description
Follow this easy no-knead recipe for a hearty loaf of homemade seeded oat bread. Review Notes before beginning. If you’re new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.
Ingredients
- 3 cups (390g) bread flour (spooned & leveled), plus more as needed for shaping and pan
- 2 teaspoons (about 6g) Platinum Yeast from Red Star instant yeast
- 1 cup (85g) old-fashioned whole rolled oats
- 1/4 cup (30g) unsalted pumpkin seeds (pepitas)
- 1/4 cup (30g) salted or unsalted sunflower seeds
- 2 Tablespoons (18g) flax seeds or sesame seeds
- 2 teaspoons coarse salt
- 2 Tablespoons (43g) honey
- 1 and 1/2 cups (360ml) warm water (about 95°F (35°C))
- optional: cornmeal for dusting pan
Topping
- 1 Tablespoon (5g) old-fashioned whole rolled oats
- 1 Tablespoon (8g) pumpkin seeds (pepitas)
- 1 Tablespoon (8g) sunflower seeds
- 1 teaspoon flax seeds or sesame seeds
Instructions
- Watch the video below before you begin, and let that be your visual guide for this recipe.
- 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. 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. (Tip: Stir dough by hand. Dough is too sticky for a mixer.)
- Keeping the dough in the bowl, cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature (honestly any normal room temperature is fine). 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.
- You can continue with step 5 immediately, but for absolute best flavor and texture, I strongly recommend letting this risen dough rest in the refrigerator for at least 12 hours and up to 3 days. (Even just a couple hours is good!) Place covered dough in the refrigerator for 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.
- Lightly dust a large nonstick baking sheet (with or without rims, and make sure it’s nonstick) 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. (I just do this right inside the bowl it’s in, or you can do this on a lightly floured work surface.) Dough is very sticky.
- Transfer ball to prepared baking sheet. 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. Loosely cover and allow dough to rest for 45 minutes. You will bake the dough on this prepared baking sheet. See recipe note if you want to use a pizza stone or dutch oven.
- During this 45 minutes, preheat the oven to 425°F (218°C).
- When ready to bake, using a very sharp knife or bread lame (you could even use kitchen shears), score the dough with a slash or X about 1/2 inch deep. (“Score” = shallow cut.) If the shaped loaf flattened out during the 45 minutes, use floured hands to reshape.
- Place the shaped and scored dough (on the flour/cornmeal-dusted pan) in the preheated oven on the center rack.
- Optional for a slightly crispier crust: Place a shallow metal or cast iron baking pan or skillet (I usually use a metal 9×13-inch baking pan) 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. The steam helps create a crispier crust.
- 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. How to test for doneness: 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).
- Remove the bread from the oven and allow to cool for at least 10–20 minutes before slicing and serving.
- Store leftovers loosely covered at room temperature for up to 3 days or in the refrigerator for up to 10 days.
Notes
- Make Ahead & Freezing Instructions: The dough can sit in the refrigerator for up to 3 days (step 4), so this is a wonderful recipe to begin ahead of time. You can also bake the bread, allow it to cool, and freeze for up to 3 months. Thaw in the refrigerator and allow to come to room temperature before serving. You can also freeze the dough. Complete the recipe through step 5. Wrap in plastic wrap and place in a freezer-friendly container. Freeze up to 3 months. To bake, allow dough to thaw overnight in the refrigerator, or for 2–3 hours at room temperature. Continue with step 6, including allowing dough to rest for 45 minutes before baking. Keep in mind that the bread tastes a little heavier after freezing/thawing the dough and then baking it.
- Special Tools (affiliate links): Glass Mixing Bowls | Silicone Spatula or Wooden Spoon | Baking Sheet | 2-cup Measuring Cup | Bread Lame | Instant-Read Thermometer
- Flour: For absolute best flavor and chewy texture, I strongly recommend using bread flour. You can use a 1:1 substitution of all-purpose flour in a pinch with no other changes to the recipe. I recommend avoiding whole wheat flour in this dough; however, if necessary, you can replace up to 1 cup (about 130g) of the bread flour with whole wheat flour. The bread will taste a bit heavy.
- Yeast: I always use Platinum Yeast from Red Star, an instant yeast. You can use any instant yeast in this dough. If using active dry yeast, the 1st rise time is usually slightly longer, about 3.5–4 hours. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
- Salt: Use a coarse salt, such as coarse sea salt, in this bread. I find the flavor slightly lacking when using regular table salt. If you only have table or fine salt, reduce to 1 and 1/2 teaspoons.
- Seeds: Feel free to use more/less of a particular seed you love, or skip any seeds if you wish. Around 1/2 cup of larger seeds and 2 Tablespoons of smaller seeds is ideal. I usually use unsalted pepitas and salted sunflower seeds. Salted or unsalted are fine, but I don’t recommend 1/2 cup of salted seeds, so if you want to use salted, use 1/4 cup of salted and 1/4 cup unsalted. If you want to add poppy seeds, replace 1 Tablespoon of flax seeds/sesame seeds with poppy seeds. Or just use 1 Tablespoon poppy seeds and skip the flax/sesame.
- Using a Dutch Oven: You need a 6-quart or larger dutch oven or any large oven-safe pot with a lid. Prepare dough recipe above through step 4, including refrigerating the risen dough for at least 12 hours. After refrigerating, turn the dough out onto a lightly floured work surface and, using lightly floured hands, shape into a ball as best you can. Doesn’t have to be perfect. Transfer dough to a large piece of parchment paper. (Large enough to fit inside your pot and one that is safe under such high heat. I use this parchment and it’s never been an issue.) Lift the parchment paper and dough up and place it all into a large mixing bowl. Cover dough lightly with plastic wrap and leave alone for 30 minutes. During this 30 minutes, preheat the oven to 425°F (218°C). Place your dutch oven (with the lid) inside for 30 minutes so that it’s extremely hot before the dough is placed inside. After 30 minutes, sprinkle seed topping all over dough. Using a bread lame or sharp knife, gently score a 1/2-inch-deep slash or X into the top. Remove the dutch oven from the oven and carefully place the dough inside by lifting it up with the parchment paper and placing it all—parchment paper included—inside the pot. Cover with the lid. Bake for 30 minutes with the lid on. Carefully remove the lid and continue baking for 10 more minutes or until the bread is golden brown. You can test for doneness exactly how you would in step 11 above. Remove pot from the oven, carefully remove the bread from the pot, and allow to cool on a wire rack for 10–20 minutes before slicing/serving.
- Using a Pizza Stone: If you want to bake your bread on a pizza stone, place pizza stone in the preheating oven. Remove hot pizza stone, dust with cornmeal or a little flour, and then transfer shaped and scored dough to hot pizza stone and bake as directed.
- No Nonstick Pan? If you don’t have a nonstick baking sheet, line it with parchment paper instead. Coat with a dusting of flour and/or cornmeal before placing the dough on top. Parchment paper can burn, so it’s best to check the box to see how much heat yours can tolerate. Lower your oven heat if necessary, and bake the bread for longer until it’s golden brown and sounds hollow when tapped.
Love this recipe!
Would it work to sub a little whole wheat for a portion of the bread flour? I’ll be starting a second loaf soon—this one is rapidly disappearing!
Hi Cynthia, so glad you like this! I recommend avoiding whole wheat flour in this dough; however, if necessary, you can replace up to 1 cup (about 130g) of the bread flour with whole wheat flour. The bread will taste a bit heavy.
I baked this with whole wheat bread flour but without the oats. 4 cups of wholewheat bread flour and it was wonderful.
How long to refigerate – recipe is saying 12 hours up to 3 days. Dutch oven option says 2 hours.
Hi Debbie. It’s at least 12 hours, but if you only have a couple hours, that’s fine too. Any refrigeration time is great.
I’m trying this for the first time. my dough doesn’t feel overly sticky. I hope this is ok. also, it’s been in the fridge now overnight and to me it doesn’t seem like it rose much. What would the room temp need to be for the rise?
Hi Michelle, the bread doesn’t really rise up, it just spreads out. Does the dough seem sticky now, after sitting in the refrigerator?
No it didn’t seem sticky after the 12+ hrs in the fridge. I’m used to sourdough so .. I’m not sure . I mean it tastes good !! Crunchy on the outside and soft inside.
Wow! I almost teared up when I saw this bread come out of my oven! It’s perfect in every way and will be making this many times this winter. Can’t wait to have toast for breakfast this morning!
Meant to make this 5 stars!
This is a great recipe. Thank you very much.
I baked it with no yeast but 100g of sourdough starter with 50g water and 50g flour reduced from the recipe and it worked perfectly.
Hi, Sally! Can I use traditional yeast and still get the same result? I thought I would proof the yeast in the warm honey water first, then mix into the dry ingredients..
Hi Kathy, you can use active dry yeast (or “traditional” yeast) following the same directions. The 1st rise time is usually slightly longer, about 3.5–4 hours. Hope you enjoy the bread!
Just wondering, can I use sugar or maple syrup instead of honey so I can feed this bread to my 9 month old?
Absolutely, or you can use regular sugar or brown sugar.
I made this last week and it was delicious. I soaked the oats and seeds before mixing the dough because I was thinking it would be too dry. I am baking again this week, not soaking the oats and seeds beforehand, to see the difference.
Was there any difference between soaking and not soaking the seeds and oats?
Firstly, I am a novice to bread making buy i have just successfully made the easiest seeded bread ! I used a digital scale to measure the ingredients. Followed steps diligently, viola! Bread was soft inside & crispy in the crust. My only mistake was baking it on baking sheet & some bits of paper were stuck to the bread. Should have baked loaf in dusted cornflour. I used flour instead of bread flour though. Thanks for the simple step’s & sharing of recipe.
This was fantastic and unbelievably easy! I used my Dutch oven- be careful- it’s hard to stop eating!!! n
This recipe looks amazing and I’m excited to try it and not have to pay $6+ for a loaf of artisan seeded bread! One Question: you mention coarse sea salt (or reduced amount of table salt). Can coarse Kosher Salt be used ?
Hi Rachel! Kosher salt can be substituted in for the coarse sea salt. Enjoy!
Oh boy I used Gluten Free “Bob’s Red Mill Bread Mix” so not much of it has risen with the 2 tsps of rising yeast, hoping when I bake tomorrow it will take delish. Fingers crossed.
I made this today but I wasn’t patient enough to let it sit in the refrigerator for any length of time. Loved it. I can’t wait to make it again when I can let it sit for a couple of days.
I have never used old fashioned rolled oats. Can you share which one you used? Would I find it near the flour or in the cereal section at grocery store?
Hi Laurel, they’re just regular oats, as opposed to quick oats or steel-cut. You can usually find them in the cereal aisle. Hope this helps!
The best, thank you will bake it again .. love to send a picture off the outcome
This bread came out very dense and with an extremely hard crust. My jaw actually hurts from chewing it. Loved the flavor and the seeds. Wondering if refrigerating overnight caused it to be dense? Followed the recipe exactly…
Hi Lydia, the proof time in the refrigerator wouldn’t have to do with it. I wonder if you over-baked the bread? It’s a denser style bread due to the oats and seeds packed inside, plus the no knead technique. Not light like a sandwich bread. Did you add any more flour to it?
I made this twice in a row because I really wanted it to work. 🙁 I followed the recipe exactly. The first time I let it rise overnight in the fridge and then let is rest 45 minutes and baked it. It was so dense and inedible. The second time, wasn’t that much different. Bread is still very dense and dough wasn’t very sticky. I’m bummed because I usually have no problem making yeasted breads. I won’t be making this again, it wasted too much flour.
Hi Morgan, we’re so sorry to hear that your bread didn’t turn out either time! Can I ask how you were measuring your flour? Did you use cups or weigh it?
I spooned and leveled with measuring cups….
This will be a denser bread! But being very careful to spoon and level (not scoop!) the flour and oats will help keep it from being too dense, and a kitchen scale is always the most accurate way to measure.
Made this yesterday and turned out fabulous and delicious! My friends were impressed! I will surely make it again
Followed the recipe and it turned out a delicious loaf o bread.
It was good but the taste was not my favorite recipe. I liked that it had a bunch of healthy seeds and oats in the recipe making it a wee bit healthier. I used my dutch oven to bake the bread and it turned out very pretty. However, for the taste I prefer the much simpler dutch oven bread recipe with just flour, yeast, and salt.
Started the dough last night and baked it off this morning in my Dutch oven. Easy, tasty and great for a beginner. This is a hearty bread, couldn’t find bread flour so I use an Italian strong flour that is good for breads with longer fermentation. Sally’s baking addiction does not disappoint!
I have to watch my sugar and salt intake. How many mg of each per serving in this recipe and how many slices of bread is a “serving”? Can it be cut in half? What about using whole wheat or whole wheat pastry flour instead of “bread flour”?
Hi Brad, you can cut the salt in half, but you’ll lose quite a bit of flavor. Same goes with the honey, which also helps the bread retain a springy, spongey texture, so reducing it would impact the taste and texture. We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 Finally, see recipe Notes regarding whole wheat flour — “I recommend avoiding whole wheat flour in this dough; however, if necessary, you can replace up to 1 cup (about 130g) of the bread flour with whole wheat flour. The bread will taste a bit heavy.”
Great bread recipe.. so easy!
This was the easiest bread recipe I’ve ever made. My husband can’t eat seeds, so I had to eliminate them. But, I did bake it on a cookie sheet using parchment paper and a 9 x 13 metal pan filled with hot water. This creates the crispiest crust and a wonderful soft bread with a great chew. Using the instant thermometer was a great tip.. one I’ve never used.. but will from now on. I couldn’t wait to cut into it.. I always love the ‘end cut’ with some nice soft butter. What a treat! PS.. I left the oven door open after I took the bread out and turned the oven off… the steam really helps add some moisture to the air on these dry winter days! Sally, thank you for all the time and effort you put into these delicious baked goods!
Hi Sally!
I plan on trying out this bread recipe today however I have a question on the amount of yeast. I have looked at several other recipes for No-Knead bread and they all have only a 1/4 to a 1/2 of a teaspoon of active dry or instant yeast. Why do you use 2 teaspoons?
Thanks!
Hi Janette, I use more yeast so the rise time can be shortened. If you’d like to follow the rise/rest times for my cranberry no knead bread, for example, you can reduce the amount of yeast. But keep in mind that oats and seeds really weigh down this dough so 1/2 teaspoon isn’t enough. You could reduce down to 1 teaspoon and follow the cranberry instructions if desired.
Hi Sally, I love reading recipes! Your recipes inspired me so much, I will bake your bread this weekend when my children will pay us a visit.
My question: Can I make them in individual buns?
If so, how long will I bake them?
Thanks for sharing your lovely recipes.
Hi Marie! You can make smaller rolls, yes. Bake time and yield will depend on the size you make them. Bake until the crust is golden brown and when you tap the loaves, they will sound hollow when done. For a more accurate test, the bread is done when an instant read thermometer reads the center of the rolls as 195°F (90°C). Hope they’re a hit with your family!
Hello..this bread looks delicious. I am wondering if you have tried to make it gluten-free
Hi Lisa, we haven’t tested a gluten-free version, so we’re unsure of the results. Although some readers report using an all-purpose 1:1 gluten-free flour in many of our recipes with success, you should expect slightly different results anytime you substitute ingredients. Let us know if you give it a try.
This made for a lovely loaf of bread! I loved the photo that came along with the recipe, and when it popped up in my Inbox, I knew this was something I had to try. The family loves it too. Thank you for bringing bakery-style bread into our house!
I totally agree, I probably wouldn’t have made the recipe only that the photograph was so enticing. Brilliant recipe, I’m so happy with how it came out!
I baked this Bread last night.It was a great hit with family and friends. I baked it with whole-wheat bread flour because it was all I had in the pantry.
Wow! What a great recipe. I’m a cookie baker and have tried your 1-rise cinnamon rolls and now this bread – the flavor is wonderful. Love the crunchy crust. I live at 5000 elevation and baked mine in a Dutch oven. It needed a total of 50 minutes to complete baking. Thanks Sally!
Can this bread be made in a bread machine ?
Hi Rick, this particular dough wouldn’t work well in a bread machine, but it’s very simple and hand’s off to make!
Hello from Canada
I have a fan assisted oven so I was wondering if I have to adjust the temperature and time and if so what would be the adjustments? Love your recipes, videos and step by step guides!
Rosemarie
Hi Rosemarie, We always recommend conventional settings for baking (not convection/fan). The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection/fan settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake. Thank you for making and trusting our recipes!
My husband loves seeded breads and this is loaf came out beautifully. Very easy to prep and bake (I used my Dutch Oven).Wonderful aroma while baking. Another great recipe!