Crusty No-Knead Seeded Oat Bread for Autumn Gatherings

Quick-Answer Summary Line: A delightful, crusty No-Knead Seeded Oat Bread, perfect for cozy autumn gatherings.

Format: Ready in: 13-19 hours (including rising time) · Serves: 1 loaf · Technique: No-Knead Method · Storage: Up to 3 days at room temperature, or freeze slices for longer storage.

H2: Quick Answer: For a crusty, chewy No-Knead Seeded Oat Bread, let the dough rise for 12-18 hours, shape it gently, and bake in a preheated Dutch oven for a scrumptious homemade loaf.

Introduction: As the cool autumn air settles in over New York City, I find myself drawn to the warmth of my kitchen, the scent of freshly baked bread filling the space. There's something inherently magical about this time of year, especially with Thanksgiving and Christmas just around the corner. It's the perfect season to embrace the comforting ritual of bread-making, and I can't wait to share with you my favorite recipe for No-Knead Seeded Oat Bread.

Contextual H2: The Perfect Addition to Your Holiday Table

Why You'll Love This Recipe

• This No-Knead Seeded Oat Bread boasts a crusty exterior and a chewy interior, making it a delightful treat for all bread lovers.
• It's packed with nutritious ingredients, including whole wheat flour and a variety of seeds that provide essential nutrients.
• The simple method of no-knead baking means less mess and fuss in your kitchen.
• Perfect for the autumn season, this bread fills your home with a warm and inviting aroma.
• It's versatile enough to be enjoyed with soups, as part of a sandwich, or simply toasted with your favorite spread.

Ingredients

Gather these nourishing ingredients to get started on your bread:

Dry Ingredients

• 3 cups whole wheat flour
• 1 cup rolled oats
• 1 ½ teaspoons salt
• 1 teaspoon instant yeast
• ¼ cup mixed seeds (e.g., sunflower, pumpkin, sesame)

Wet Ingredients

• 2 cups warm water
• 1 tablespoon olive oil (for greasing)

How to Make No-Knead Seeded Oat Bread (Step-by-Step)

Follow these easy steps to create your own delicious loaf of No-Knead Seeded Oat Bread:

Step 1: Mix It All Together

In a large mixing bowl, combine the whole wheat flour, rolled oats, salt, instant yeast, and mixed seeds. Use a whisk to blend everything well, allowing the nutty aroma of the oats to fill the air.

Step 2: Add Water

Pour 2 cups of warm water into the dry mixture. Using a wooden spoon or spatula, stir until a shaggy dough forms. The texture should be somewhat sticky, inviting you to dig in.

Step 3: Let It Rise

Cover the bowl with plastic wrap or a clean kitchen towel and place it in a warm spot to rise. Allow the dough to rise for 12 to 18 hours-the longer, the better. The anticipation builds as the dough bubbles and expands, transforming overnight!

Step 4: Shape the Dough

Once the rising time is complete, lightly flour a clean surface and turn the dough out onto it. With floured hands, gently shape it into a round loaf, tucking the edges under to create surface tension.

Step 5: Second Rise

Transfer the loaf to a floured sheet of parchment paper. Cover it with a towel and let it rest for about 1 hour. The dough will puff slightly during this time.

Step 6: Preheat the Oven

About 30 minutes before baking, place your Dutch oven in the oven and preheat it to 450°F. This is crucial for developing that beautiful crust.

Step 7: Bake

Carefully remove the hot Dutch oven from the oven. Lift the parchment paper with the dough and place it into the pot (parchment and all). Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for an additional 15-20 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.

Step 8: Cool

Transfer the loaf to a wire rack to cool completely. The crispy crust and chewy texture will entice you to slice it even before it's fully cooled down.

Common Mistakes to Avoid

• Using cold water that doesn't activate the yeast properly.
• Not allowing the dough to rise long enough for optimal flavor and texture.
• Skipping the preheating step of the Dutch oven, crucial for achieving that perfect crust.

Tips and Tricks for Success

• For extra flavor, consider adding herbs like rosemary or thyme to the dough.
• This bread makes an excellent base for sandwiches or toast topped with avocado or your favorite spreads.
• Experiment with different seeds based on what you have on hand-my latest batch included poppy and chia seeds!

Variations

• Substitute whole wheat flour with spelt or rye flour for a different flavor profile.
• Add cheese like feta or sharp cheddar for a savory twist.
• Incorporate dried fruits such as cranberries or raisins for a sweet touch.

How to Serve

• Enjoy slices warm with a pat of butter.
• Pair with soups or salads for a hearty meal.
• Use as a base for open-faced sandwiches topped with fresh ingredients.

Make Ahead and Storage

• Make Ahead: Prepare the dough and allow it to rise overnight for optimal flavor.
• Storage: Keep the bread in a paper bag at room temperature for up to 3 days.
• Reheating: Toast slices directly from the freezer for a warm treat.
• Freezing: Slice and freeze in an airtight container for longer storage.

Recipe Notes / What I Learned

Baking bread is more than just a culinary task; it transforms your home into a haven of warmth and aromas. Each time I make this No-Knead Seeded Oat Bread, I'm reminded of the simple joys of baking and sharing nourishing food during the holiday season.

Yield and Serving Size

Yield: 1 loaf · Serving Size: 1 slice

Nutrition Snapshot

Estimated Nutrition Per Serving: ~150 calories · 5g protein · 27g carbs · 3g fat

FAQs

Can I use all-purpose flour instead of whole wheat flour?

Yes, you can substitute all-purpose flour for whole wheat flour. However, using whole wheat flour will give the bread a nuttier flavor and more nutritional benefits.

How do I ensure my bread has a crispy crust?

To achieve a crispy crust, make sure to preheat your Dutch oven and bake the bread with the lid on for the first 30 minutes. This creates steam inside the pot, which helps develop the crust.

Can I customize the seeds used in the recipe?

Absolutely! Feel free to experiment with different seeds such as chia, poppy, or flaxseeds based on your preferences and what you have available.