Homemade Seeded Oat Bread Recipe (No Knead, Easy & Hearty)

Few things feel more rewarding than baking your own bread—especially when it’s as simple and satisfying as this no knead seeded oat bread. If you’ve ever thought homemade bread was too tricky or time-consuming, this recipe is your chance to rethink everything. With no kneading, no fancy tools, and a handful of wholesome ingredients, you’ll create a rustic, hearty loaf packed with oats, seeds, and flavor.

This is more than just a recipe—it’s an invitation to slow down, connect with your kitchen, and nourish yourself and your loved ones with something warm and homemade. Whether you’re an experienced baker or just starting out, this easy seeded oat bread will become a go-to in your baking rotation.

Let’s walk through exactly how to make it step by step. Along the way, you’ll pick up helpful tips that make the process smoother.

Why You’ll Love This Seeded Oat Bread

To start, baking your own bread might sound complicated, however, this recipe keeps it incredibly simple. In fact, you don’t need a stand mixer, a bread machine, or any kneading at all. Instead, it’s a mix, rest, and bake kind of process—ideal if you love hands-off recipes that deliver real, satisfying results.

Here’s why this oat bread stands out:

• Beginner-friendly – You only need basic kitchen tools and a little time.
• Wholesome ingredients – Full of old-fashioned rolled oats, pumpkin seeds, sunflower seeds, and flax or sesame seeds.
• Customizable – Adjust the seed mix to fit your preferences.
• No-knead method – Save effort without sacrificing flavor or texture.
• Make-ahead friendly – The dough can be prepared in advance and even frozen.
• Naturally delicious – A golden crust and chewy crumb make each slice irresistible.

When it’s time to enjoy it, whether you serve it alongside a hot bowl of soup or toast it with a pat of butter, this seeded oat bread will keep your taste buds and your body satisfied.

Ingredients You’ll Need for No Knead Seeded Oat Bread

Before you start, gather your ingredients. Most of these are pantry staples, and the rest are easy to find. You’ll also find simple options for substitutions based on what you already have at home.

Quantity	Ingredient	Notes
3 cups	Bread flour	All-purpose flour works if needed
2 tsp	Instant yeast	Active dry yeast also works (longer rise time)
1 cup	Rolled oats (old-fashioned)	Avoid quick or instant oats
1/4 cup	Pumpkin seeds (pepitas)	Use unsalted for better control of flavor
1/4 cup	Sunflower seeds	Salted or unsalted—both work
2 tbsp	Flax seeds or sesame seeds	Optional: swap in poppy seeds if desired
2 tsp	Coarse salt	Sea salt preferred for flavor
2 tbsp	Honey	Maple syrup can substitute for vegan option
1 1/2 cups	Warm water (95°F)	Make sure it’s warm, not hot
—	Cornmeal (optional)	For dusting pan to prevent sticking

Topping (optional but recommended):

• 1 tablespoon oats
• 1 tablespoon pumpkin seeds
• 1 tablespoon sunflower seeds
• 1 teaspoon flax or sesame seeds

These toppings add crunch and visual appeal to your finished loaf, so don’t skip them unless necessary.

How to Make Seeded Oat Bread Step by Step

Making this oat and seed bread is a laid-back process that requires very little active work. Most of the magic happens while the dough rests. Follow these steps, and you’ll have a gorgeous, bakery-style loaf—no kneading required.

Step 1: Mix the Dough

Start by grabbing a large mixing bowl. You’ll mix all your dry ingredients first:

• Bread flour
• Instant yeast
• Rolled oats
• Pumpkin seeds
• Sunflower seeds
• Flax or sesame seeds
• Coarse salt

Whisk these together to evenly distribute the ingredients. In a separate container (like a large measuring cup), stir together the honey and warm water until combined.

Now pour the wet ingredients over your dry mix. Use a silicone spatula or a sturdy wooden spoon to stir everything together. At first, the dough will look a bit dry and shaggy. Keep mixing—use your hands if necessary—until all the flour is moistened.

Pro Tip:
This dough is sticky. That’s completely normal. Resist the urge to add more flour unless it’s absolutely necessary for combining the ingredients.

Next, once mixed, shape the dough roughly into a ball right inside the bowl.

Step 2: Let the Dough Rise

Cover the bowl tightly with plastic wrap or aluminum foil. Set it on the counter at room temperature and leave it alone for about 3 hours. During this waiting period, the yeast will activate, and the dough will nearly double in size. You’ll see air bubbles forming and the dough clinging to the sides of the bowl.

This initial rise is where your bread gets its lift and light texture. You don’t need a warm spot—standard room temperature is perfectly fine.

Step 3: Chill for Best Flavor (Optional but Recommended)

At this point, if you have time, place the bowl of risen dough in the refrigerator after the first rise. Let it rest for at least 12 hours, and up to 72 hours.

Why bother?

• It makes shaping the sticky dough much easier.
• It develops deeper, more complex flavors.
• The crust turns out better with this cold fermentation.

Still, even a short 2-4 hour rest in the fridge makes a noticeable difference.

Step 4: Shape the Dough

After the final rise or chill, it’s time to shape. Lightly dust a nonstick baking sheet (or line it with parchment and dust it with flour or cornmeal).

With well-floured hands, gently shape the sticky dough into a loose ball. You can do this directly in the bowl or transfer it to a lightly floured surface.

Place the shaped ball on your prepared baking sheet.

Step 5: Add the Topping

In a small bowl, mix your topping seeds and oats. Sprinkle them generously over the dough. Gently press the toppings into the surface to help them stick.

Now, cover the dough loosely with a clean kitchen towel or plastic wrap. Let it rest at room temperature for about 45 minutes. This gives the dough time to warm up if it was chilled, and lets it relax before baking.

Step 6: Preheat Your Oven

During the final rest, preheat your oven to 425°F (218°C). A hot oven is essential for creating that beautiful rise and golden crust.

Optional: Add Steam for a Crispier Crust
If you want that crisp artisan-style crust, place a shallow baking dish (like a metal 9×13 pan) on the bottom rack of the oven. Right before placing your bread in the oven, pour 3–4 cups of boiling water into the dish to generate steam.

Be quick with this step—you want to trap the steam inside by shutting the oven door right away.

Step 7: Score and Bake

Once the dough has finished resting and your oven is fully preheated, it’s time to bake.

Use a sharp knife, bread lame, or even kitchen scissors to score a shallow X or slash across the top of the dough. This helps control how the bread expands as it bakes.

Slide the baking sheet into the oven on the center rack. Bake for about 40 minutes, or until the loaf is deeply golden.

Check for doneness:

• Tap the crust—it should sound hollow.
• Use an instant-read thermometer if you have one; the bread is done at 195°F (90°C) in the center.

If the crust starts to brown too quickly, loosely tent the bread with foil halfway through baking.

Step 8: Cool Before Slicing

As tempting as it is to slice into your seeded oat bread right away, give it time to rest. Let the loaf cool for at least 10–20 minutes before slicing. This helps the steam escape and prevents the inside from getting gummy.

And just like that, you’ve made your own easy seeded oat bread—no kneading, no stress, and all from scratch.

How to Store, Freeze, and Make Ahead

Once you’ve baked your no knead seeded oat bread, you’ll want to keep it fresh for as long as possible. Whether you plan to enjoy it over a few days or want to freeze it for later, this bread is incredibly versatile when it comes to storage.

Short-Term Storage (Up to 3 Days)

To keep it fresh, store your cooled bread at room temperature, loosely covered in foil or a clean kitchen towel. However, avoid airtight containers or plastic wrap for long periods, as they can trap moisture and soften the crust.

If the crust does lose its crunch, simply toast a slice to bring it back to life.

Refrigeration (Up to 10 Days)

• To extend freshness, especially in warmer climates, store the loaf in the refrigerator.
• Again, wrap it loosely and reheat or toast before eating for best texture and taste.

Freezing Instructions

For convenience, you can freeze seeded oat bread at different stages:

Option 1: Freeze the Baked Loaf

• Once fully cooled, wrap the whole loaf tightly in plastic wrap followed by foil.
• Label with the date and freeze for up to 3 months.
• To use, thaw overnight in the refrigerator and bring to room temperature before serving.

Option 2: Freeze Individual Slices

• Slice the bread first, then separate slices with parchment paper.
• Store in a freezer-safe bag or container.
• Even better, you can toast slices directly from frozen for a quick breakfast or snack.

Option 3: Freeze the Dough

• After shaping the dough and letting it rest, wrap it in plastic and place it in a freezer-safe container.
• Freeze for up to 3 months.
• To bake, thaw in the fridge overnight or at room temp for 2–3 hours. Let it sit for 45 minutes before baking as usual.

Bread Variations and Customization Ideas

Best of all, this seeded oat bread recipe is a fantastic base that you can tweak based on your preferences. Let’s explore some popular variations and helpful tips to keep your loaf exciting every time you bake.

Make It an Oat Flour Bread (Partial Swap)

• You can substitute up to 1/2 cup of the bread flour with oat flour for a nuttier flavor and denser texture.
• Avoid replacing more than that—too much oat flour can prevent the dough from rising properly.

Add Rye for a Seeded Rye Bread

Want a heartier, earthy flavor? Try incorporating rye flour:

• To make a rustic variation, replace 1/2 to 3/4 cup of bread flour with rye flour.
• Then, combine it with caraway seeds and extra sunflower seeds for a traditional seeded rye bread profile.
• This version pairs perfectly with soups or deli-style sandwiches.

Try Different Seeds and Mix-Ins

Don’t be afraid to get creative:

• Chia seeds, poppy seeds, or hemp hearts work well in place of flax or sesame.
• Add a handful of chopped nuts like walnuts or pecans for added crunch.
• For a touch of sweetness, mix in dried cranberries or raisins.

Seed Ratio Tip:
Stick to around 1/2 cup total of larger seeds and 2 tablespoons of smaller seeds for balance and structure.

Use a Dutch Oven for Artisan-Style Crust

Want a rustic crust with more oven spring?

• After the dough has chilled, shape it and place it on parchment paper.
• Preheat a 6-quart or larger Dutch oven at 425°F for 30 minutes.
• Place the dough (on parchment) into the hot Dutch oven, cover, and bake for 30 minutes.
• Remove the lid and bake for an additional 10–15 minutes until golden and crusty.

This method traps steam inside and produces a gorgeous bakery-style crust.

Frequently Asked Questions About Seeded Oat Bread

What makes this oat bread “no knead”?

This bread skips the traditional kneading step entirely. Instead, the dough develops gluten slowly over time through rest and hydration. You just mix the ingredients together, let it rise, and shape it once. It’s perfect for busy bakers who want fresh bread with minimal effort.

Can I use active dry yeast instead of instant yeast?

Yes, but you’ll need to adjust your rise time. Active dry yeast takes longer to activate, so allow your dough to rise for about 3.5 to 4 hours at room temperature before chilling or baking. The rest of the recipe stays the same.

What’s the best flour for no knead seeded oat bread?

Bread flour is ideal for this recipe. It has higher protein content, which gives the loaf its chewy texture. If you don’t have bread flour, all-purpose flour will still give good results—just with a slightly softer crumb.

Avoid using only whole wheat or oat flour, as they can weigh down the dough and prevent a good rise.

Can I make this bread completely gluten-free?

Not with this specific recipe. While oats and many seeds are naturally gluten-free, the gluten in the bread flour is essential for structure. If you’re looking for gluten-free options, seek out recipes specifically designed with gluten-free flours and binders.

Can I add sweet or savory mix-ins?

Absolutely. This bread is a fantastic blank canvas. Here are a few ideas:

• Sweet additions: Raisins, dried figs, orange zest, or cinnamon.
• Savory additions: Chopped olives, sun-dried tomatoes, fresh herbs, or shredded cheese.

Make sure to limit mix-ins to no more than 1/2 cup total, and stir them in gently with the dry ingredients.

Can I use a pizza stone instead of a baking sheet?

Yes. If you prefer a more artisan-style bake, preheat your pizza stone in the oven while it heats up. Then transfer your shaped and scored dough onto the hot stone. Use cornmeal or parchment to prevent sticking.

This method gives the loaf a nice bottom crust and is great if you don’t have a Dutch oven.

Tips for Perfect No Knead Seeded Oat Bread Every Time

To make sure your loaf turns out great, whether it’s your first or your fiftieth, here are a few tips to keep in mind:

• Weigh your flour for accuracy. If you’re using cups, spoon and level the flour instead of scooping.
• Don’t overwork the dough. Once the ingredients are combined and moistened, stop mixing.
• Use warm—not hot—water. Too much heat can kill your yeast before it activates.
• Let it cool before slicing. Cutting too soon lets steam escape too quickly and can make the bread gummy.
• Flour your hands well. This dough is naturally sticky, but with well-floured hands, it’s easy to manage.

Why This Easy Seeded Oat Bread Belongs in Your Recipe Box

There’s something grounding about making your own bread. In just a few hours (most of it hands-off), you can create a loaf that’s full of flavor, nutrients, and love. And you did it yourself—no preservatives, no mystery ingredients, and no kneading.

This no knead seeded oat bread doesn’t just check all the boxes for flavor and texture—it also gives you flexibility. You can adjust the seeds, swap flours, shape it your way, or bake it in whatever pan you’ve got on hand.

It’s a great introduction to baking with yeast and a favorite among seasoned bakers alike. You’ll love having it around for breakfast, packed lunches, soup pairings, and everything in between.

So if you’re looking for an easy seeded oat bread that’s both delicious and nourishing, this recipe is the one to keep.

Final Thoughts and Call to Action

Now that you’ve got the full breakdown of how to make this hearty no knead seeded oat bread, it’s time to put it into action. In the end, you’ll be amazed at how simple, satisfying, and fun the process really is.

Have you tried this recipe?
Leave a comment below and tell me how it turned out! Did you customize your seed mix or try a rye flour variation?

Know someone who loves homemade bread?
Share this recipe with a friend or save it to your favorite recipe board so you can come back to it anytime.

Ready to bake? Grab your mixing bowl and get started. Your kitchen is about to smell amazing.

Print