Seeded Oat Bread Recipe (No Kneading)

All-purpose flour: The base of the bread, providing structure and texture.

Rolled oats: Adds a hearty texture and a subtle, nutty flavor.

Honey: Sweetens the bread naturally and helps with browning.

Active dry yeast: Leavens the bread, making it rise and giving it a light texture.

Salt: Enhances the flavor of the bread.

Warm water: Activates the yeast and helps to form the dough.

Mixed seeds: A blend of sunflower, flax, and sesame seeds for added crunch and nutrition.

When incorporating the honey and warm water into the dry ingredients, ensure the water is not too hot, as it can kill the yeast. Aim for a temperature around 110°F (43°C). Stir the mixture just until a shaggy dough forms; overmixing can develop gluten, which is not necessary for this no-knead bread. When folding in the mixed seeds, distribute them evenly to ensure every slice has a good mix of textures and flavors.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, giving the bread a denser texture and richer flavor.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free blend can be used to achieve a similar texture.

• rolled oats - Substitute with quick oats: Quick oats can be used if rolled oats are unavailable, though the texture may be slightly different.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and moisture to the bread.

• honey - Substitute with agave nectar: Agave nectar is another sweetener that can be used, offering a similar consistency and sweetness.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not require proofing, making the process quicker.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor profile.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the bread.

• mixed seeds (sunflower, flax, sesame) - Substitute with pumpkin seeds: Pumpkin seeds offer a similar crunch and nutritional benefits.

• mixed seeds (sunflower, flax, sesame) - Substitute with chia seeds: Chia seeds add a different texture and are rich in omega-3 fatty acids.

• Allow the bread to cool completely on a wire rack before storing. This ensures that any residual moisture evaporates, preventing sogginess.
• Wrap the cooled bread tightly in plastic wrap or aluminum foil. This helps to maintain its freshness and prevent it from drying out.
• For short-term storage, place the wrapped bread in an airtight container or a resealable plastic bag. Store it at room temperature for up to 3 days.
• If you plan to keep the bread for longer, consider freezing it. Slice the bread before freezing so you can easily thaw individual slices as needed.
• To freeze, wrap each slice or the entire loaf in plastic wrap, then place it in a resealable freezer bag. Remove as much air as possible before sealing.
• Label the freezer bag with the date to keep track of its freshness. The bread can be stored in the freezer for up to 3 months.
• When ready to enjoy, thaw the bread at room temperature or toast slices directly from the freezer for a quick and easy option.
• For an extra touch of freshness, you can warm the thawed bread in the oven at 350°F (175°C) for about 10 minutes. This will revive its texture and flavor.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the seeded oat bread in aluminum foil to prevent it from drying out.
  3. Place the wrapped bread on a baking sheet.
  4. Heat in the oven for about 10-15 minutes, or until warmed through.
  5. For a crispier crust, unwrap the bread for the last 5 minutes of reheating.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Slice the seeded oat bread into individual pieces.
  3. Place the slices directly on the toaster oven rack or a baking tray.
  4. Heat for 5-10 minutes, checking frequently to avoid over-toasting.

• Microwave Method:

  1. Place a slice of seeded oat bread on a microwave-safe plate.
  2. Cover the bread with a damp paper towel to keep it moist.
  3. Microwave on medium power for 20-30 seconds.
  4. Check the bread and continue to heat in 10-second intervals if necessary.

• Stovetop Skillet Method:

  1. Preheat a non-stick skillet over medium heat.
  2. Lightly butter or oil the skillet if desired.
  3. Place slices of seeded oat bread in the skillet.
  4. Heat for 2-3 minutes on each side, or until warmed through and slightly crispy.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place a steaming basket over the simmering water.
  3. Wrap the seeded oat bread in a clean, damp kitchen towel.
  4. Place the wrapped bread in the steaming basket.
  5. Cover and steam for 5-7 minutes, or until the bread is warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Slice the seeded oat bread into individual pieces.
  3. Place the slices in the air fryer basket in a single layer.
  4. Heat for 3-5 minutes, checking halfway through to ensure even warming.

• Mixing bowl: A large bowl used to combine the flour, oats, yeast, and salt, and later to mix in the honey, warm water, and seeds.

• Spatula: A tool used to smooth the top of the dough once it's transferred to the loaf pan.

• Loaf pan: A baking pan used to shape and bake the bread.

• Clean towel: Used to cover the mixing bowl while the dough rises.

• Oven: Preheated to 375°F (190°C) to bake the bread.

• Wire rack: Used to cool the bread completely after it has been baked.

• Measuring cups: Used to measure out the flour, oats, warm water, and mixed seeds.

• Measuring spoons: Used to measure the honey, yeast, and salt.

• Wooden spoon: Used to stir the ingredients together to form a shaggy dough.

• Grease or cooking spray: Used to grease the loaf pan before transferring the dough.

Measure ingredients ahead: Prepare all ingredients in advance to streamline the process.

Use instant yeast: Substitute active dry yeast with instant yeast to skip the proofing step.

Warm water trick: Use a thermometer to ensure the water is at the right temperature for activating the yeast quickly.

Pre-grease the pan: Grease the loaf pan while the dough is rising to save time later.

Quick seed mix: Pre-mix the seeds and store them in a jar for easy access.