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.
On the enthusiastic recommendation of my sister, I tried this recipe. She was correct, the bread is delicious. However, if I had left it in the oven for 45 min. at 450 degrees it would have burned up. That can’t be the correct time for that temperature! Not wanting that much heat, I baked the loaf on a cookie sheet at 375 degrees for about 30 minutes and it tested done. Why the difference between my experience and your directions?
I’m dying to try this recipe but only have traditional active dry yeast. should I try it or wait till next grocery day. Thanks
Hi Sirpa, see recipe notes: If using active dry yeast, the 1st rise time is usually slightly longer, about 3.5–4 hours. Enjoy!
This one didn’t work for me. Followed instructions to the letter (weighed the ingredients and the yeast was new). It spent two days in the fridge, then I baked for 40 minutes at 425 on a fully preheated pizza stone and the interior temp was just 100 degrees. Back in the oven with a foil tent for another 10 minutes, and it was 150 degrees, 160 degrees after another 10, and 180 after another 10, that’s 70 minutes total. At that point I took it out. Loaf is pretty but way too dense, it just didn’t rise the way it should. Sigh.
Delicious!! But it did take an extra 7 minutes to get to 195° (47 mins total). I only used the oats, no seeds at all.
Can this recipe be made using gluten free flour
Hi Vikki, we haven’t tested it so we’re unsure of the results. Let us know if you do give it a try!
I was worried about making it it, it looked a little intimidating but followed directions and let it rest overnight. YUMM
Great recipe! Can I cut the dough in half to make two smaller portions? If so, would I bake these at the same temparature and same amount of time (45 minutes)?
Hi Rebecca, you can split the dough into two portions for two smaller loaves. Same temperature, but we’re unsure of the exact bake time. Keep a close eye on them and 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). Enjoy!
I love your recipes! Never fail! But I was wondering if I could eliminate the seeds all together?
Hi Robin, you can skip the seeds!
My dough is resting in the fridge since yesterday. I’ll be baking it tomorrow. Does it need to come to room temperature before shaping, or do I just go ahead and shape it, rest 45 minutes then bake?
It does not have to come to room temperature first. I hope you enjoy!
Can this be doubled? I want to make a loaf for my son as well. Thank you!
Hi Debbie! It’s best to make two batches of dough instead of doubling. Happy baking!
Instead of all the different seeds, can you use Everything Bagel seasoning?
How much?
Absolutely, but I know that usually includes a lot of coarse salt. You may want to only use 2 Tablespoons of the mixed seasoning. You could also slightly reduce the salt in the bread dough.
This bread turned out so tasty! Crunchy on the outside and soft in the middle. I used AP flour and enjoyed the taste and texture of the seeds and oats. I have another batch rising right now 🙂
I am on my 3rd loaf in 2 weeks! Easy and best of all so good.
I love this bread but I am doing something wrong. It is very heavy. Even after trying twice the center of the bread was 192°F and still looks slightly gummy. I use one pkg yeast, it’s fresh. I get all the bubbles like in your above pic. Help! Any suggestions?
Hi Jeri, this is a denser-style bread, but it shouldn’t be gummy. Did you test the bread in the very center with your thermometer? It could have reached towards the bottom of the bread, so the temperature was higher. If you try the recipe again, I would extend the bake time. And for a slightly lighter texture, you can reduce the oats (because they soak up a bit of liquid).
Just made this last night/today and it turned out great. I baked mine in a large S/S oven proof pot with lid. I just wondered if I could leave out the honey (personal preference/trying to avoid additional sugars if possible) and if so, would I need to add a little extra water to the recipe? Thanks!
Hi Kylie, you can leave out the honey but I would add just a *touch* of sugar to help feed the yeast. Probably not 100% necessary, but it will help. Even a teaspoon would be fine. No need to change the amount of water, but if the dough seems really dry when you’re mixing it together, add another Tbsp (15ml).
Excellent bread, also easy! I will make it again. Ovens vary and it did take 50 minutes. I used a thermometer and it was perfect. Thanks Sally!
Pulled this out of oven 15 minutes ago & couldn’t wait any longer to carve a chunk off to eat (with butter, of course)! I did let it rest in fridge for 24 hours after the initial three-hour rise. Have an Emile Henry potato pot which I use for all my breads, and it worked wonderfully with this one as well. Ohhhhhhhh boy. Am I a happy 75-year-old today or what? Thank you! Tomorrow: those wheat bran muffins are on the agenda for sure! And maybe another batch of bread needs to be started…..
This was delicious! So easy to make. We loved it and would love to know the nutritional details if you have them?? Seems really healthy!
Hi Becky, 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
Used AP flour…no problem. Might try a little spelt four next time just to add another layer.
And I did use an egg white wash for seed “glue.”
I love this recipe, made it the first time and it came out beautifully and was devoured by all quickly, thank you! Yesterday late afternoon close to 5pm I made the dough but left it out all night covered. It had risen properly but now has deflated somewhat. Can I still use it and should I refrigerate it a little before reshaping and resting then baking?
Hi Suzanne, I’m just seeing this comment now. A little deflating is OK. Proceeding either way would be fine at this point… shaping/resting/baking or refrigerating first. Which method did you try?
HI Sally, I ended up throwing out the dough and starting over. It had such a strong odor just felt better after leaving it out of the frig for so long. The 2nd attempt was perfect. I did refrigerate the dough overnight and baked it first thing yesterday morning. I’ve made it twice and its being devoured quickly. Its wonderful, easy and delicious. Great recipe! Your breadsticks also look delicious. I’m enjoying your savory recipes, always use your dessert recipes they are my go to for everything. Thank you.
Are you supposed to stir the dough to deflate before you put it in the frig?
No, just place it in the refrigerator after that room temperature rise. The only time you stir it is when mixing the ingredients together.
Well I did stir it down before I sent my question, it still came out perfect! Took it out of the frig and left it on the counter to return to room temp, used the egg wash to keep the topping in place, probably let it rise for about an hour and OMG, my partner said it wasabout as good as it gets! Your recipes are truly the best, and just about foolproof! Yummy yummy yummy!
Perfect accompaniment for soup! This is dense, seedy and delicious. Not a fluffy bread at all but perfect with our loaded baked potato soup tonight. Followed the recipe exactly and it turned out perfect. I chose to bake in a Dutch oven and it had a nice, crispy crust. Love this and will make again.
I made this bread. I followed all the instructions to the letter, and I even let it sit in the refrigerator for more than 12 hours. It smelled amazing when baking I even let it rest for an hour and a half before I cut into it. I was disappointed to see that the interior was gummy Help! What did I do wrong?
Smell and flavor of bread were amazing. Crust was crunchy.
Hi Kam! It may simply be under-baked. Do you happen to have an instant read thermometer? That will help you tell exactly when the bread is cooked through. The bread is done when an instant read thermometer reads the center of the loaf as 195°F (90°C).
Hi Sally,
I followed the directions but my dough wasn’t sticky. It was smooth and firm.
I am at our cabin and didn’t have my food scale and worried there was too much flour. Hope it’s still good!
My dough wasn’t sticky either, it also was very firm and didn’t seem to rise..left it in the fridge overnight..it looked exactly the same as when I put it in the fridge..it’s in the oven now fingers crossed
Mine is just about to go in the oven now. Can’t wait to hear how yours turned out!
Even though the dough wasn’t sticky and didn’t rise much, it turned out GREAT! I’m making more now!
I have a tip for getting g the seeds to stick on top of bread before baking. I planned to bake my bread in a Dutch oven so per instructions it says to turn refrigerated dough onto large piece of parchment. I did so, however, I turned the dough over so the bottom side was up and it was little sticky so seeds stuck fine of course with a little amount of pressing. Just my thoughts.
This bread was fabulous. I refrigerated it overnight and baked it in my loaf-shaped covered clay baker: start in cold oven at 450* for 45 mins, + 5-ish mins with the cover off (tests by KA found no dif in crustiness between cold oven start vs hot oven start; cold start a much easier process for me). I also brushed the top with an egg white wash so the seeds would stick better. The only change I would make next time is add some diastatic malt powder and let the cold dough rest at room temp much longer before shaping/baking.
Delicious a
I live in Northern Ireland we have Fast Action Yeast not the kind you used. Is that okay
Yes, you can use any instant or fast action yeast.
Really tasty, seedy bread! Did mostly to your recipe, except I had salted pepitas and sunflower seeds, so I cut the extra salt by a little but I think it would have still been fine with the full 2 teaspoons. Had the dough in the fridge for about 24 hours. I have a proofing function in my oven so I did put it in there a little while before baking. The bread came out delicious!! I have 2 questions:
– when measuring the bread flour, I was weighing it on a digital scale. I was faithfully spooning and leveling, but 390 grams was only just over 2 cups. (Yes, I set the scale to zero to account for my measuring cup.) I added probably another 1/2 cup+ in and the weight was closer to 500 grams. The bread is fine and not overly dense. The 390g weight didn’t seem like enough?
– the seeds on the crust pop off really easily! Would brushing with egg white and then rolling or pressing the seeds help? It looks really nice but they go all over the place. I might use less seeds for the topping next time.
LOVE your recipes! Thanks!
Hi Deborah, I’m so glad to read that you enjoy this bread! 1 cup of spooned and leveled bread flour is about 130g; it seems like 390g for just over 2 cups is a lot. What brand of bread flour are you using? I typically use King Arthur brand. That being said, it’s completely fine to add more flour. A lot of bread recipes are more like guidelines, and you really just need to add enough flour to make a dough that comes together. Many variables come into play such as weather, humidity, brand of flour, etc. You can absolutely brush the shaped dough with beaten egg white to help the seeds stick better.
Wow! This bread is incredible!! I started it yesterday and baked in Dutch oven a little while ago. Patiently waited about 15 minutes to cool, cut off a small end and slathered with butter. Nummy!!
omg, this bread is out of the world!!! making it again today.
Can’t wait to try. Could you use a loaf pan for this dough? My large Dutch oven can accommodate my loaf pan.
Hi Goldie, you can certainly try a loaf pan. You may want to try this honey oat bread instead, and you can add seeds to that dough.
This rose after two hours then fell when refrigerated for 12 hours. I left it out for an hour as per instructions, it didn’t rise again. I tested my yeast and it was absolutely fine. This bread came out tasty but very dense with no air pockets. I tried it twice. I have a pair of bookends.
What am I doing wrong?
Hi Jan, did you perhaps use more yeast than the recipe calls for? Slightly deflating in the refrigerator can happen, but falling completely is concerning. If you want to try the recipe again, leave out the oats and add an extra 1/4 cup (about 35g) of bread flour. The oats may be soaking up too much moisture.