Seeded Oat Bread

By Sally's Baking Recipes · 210 min

Ingredients

Instructions

1. Whisk the flour and yeast together in a large, ungreased bowl. Add the oats, pumpkin seeds, sunflower seeds, flax or sesame seeds, and salt, then whisk to combine.
2. Mix the honey with the warm water (about 95°F / 35°C) and pour over the dry ingredients. Stir with a spatula or wooden spoon, using your hands if needed, until all the flour is moistened. The dough will be very sticky; do not use a mixer.
3. Shape the dough into a ball in the bowl. Cover tightly and let rise at room temperature for 3 hours, until it nearly doubles, sticks to the sides of the bowl and is full of air bubbles.
4. Optional: refrigerate the risen dough, covered, for at least 12 hours and up to 3 days for better flavor and texture. It may puff up and then deflate after 2 days, which is normal.
5. Lightly dust a large nonstick baking sheet with flour and/or cornmeal. With well-floured hands and gentle pressure, shape the risen dough into a ball.
6. Place the dough ball on the prepared sheet. Mix the topping ingredients (1 Tbsp oats, 1 Tbsp pumpkin seeds, 1 Tbsp sunflower seeds, 1 tsp flax or sesame seeds), sprinkle over the dough, and press any seeds that don't stick into the dough. Loosely cover and rest for 45 minutes.
7. While the dough rests, preheat the oven to 425°F (218°C).
8. Score the dough with a sharp knife, lame or kitchen shears, making a slash or X about 1/2 inch deep. If the loaf has flattened, reshape it with floured hands.
9. Place the sheet on the center rack. Optional for a crispier crust: put a shallow metal or cast iron pan on the bottom rack, pour in 3–4 cups of boiling water, and shut the oven quickly.
10. Bake for 40 minutes, or until the crust is golden brown. Tent with foil if the outside browns too fast. The bread is done when it sounds hollow when tapped or when the center reads 195°F (90°C) on an instant-read thermometer.
11. Remove from the oven and let cool for at least 10–20 minutes before slicing.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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