Seeded Oat Loaf (Print Version)

# Ingredients:

→ Bread Mix

01 - 1 cup (85g) old-fashioned rolled oats
02 - 2 teaspoons coarse salt
03 - 2 Tablespoons (43g) honey
04 - 1/4 cup (30g) salted or unsalted sunflower seeds
05 - 2 Tablespoons (18g) flax seeds or sesame seeds
06 - 3 cups (390g) bread flour, lightly packed (plus extra for shaping)
07 - 1 and 1/2 cups (360ml) warm water, about 95°F (35°C)
08 - 1/4 cup (30g) unsalted pumpkin seeds (pepitas)
09 - 2 teaspoons (roughly 6g) instant yeast
10 - optional: use cornmeal to dust your pan

→ Seed Coating

11 - 1 Tablespoon (8g) sunflower seeds
12 - 1 teaspoon sesame or flax seeds
13 - 1 Tablespoon (5g) old-fashioned rolled oats
14 - 1 Tablespoon (8g) pumpkin seeds (pepitas)

# Instructions:

01 - In a big bowl (un-greased), whisk together the flour and yeast. Toss in the rolled oats, salt, and all the seeds. Keep stirring to make sure it's all evenly mixed.
02 - Mix water and honey in a small bowl and pour it onto the dry mix. Stir gently with a spatula or wooden spoon until the dough starts to come together, even if it feels patchy. Switch to using your hands when needed. It'll be very sticky, but pull it into a ball as much as you can.
03 - Cover the bowl tightly with foil or plastic wrap and leave it right on your kitchen counter. Let it rest for three hours. You'll see the dough become nearly double, puff up at the edges, stick to the bowl, and have bubbles.
04 - Pop the covered bowl in the fridge for at least 12 hours, up to 3 days. The dough will grow more during this, but deflating after two days is totally fine—it won't mess things up.
05 - Sprinkle cornmeal or flour on your baking sheet to prep it. Using flour-covered hands, gently shape the dough into a ball while avoiding pressing out too much air. Whether you do this in the same bowl or on a surface, transfer the dough ball to the baking sheet carefully.
06 - Combine the topping seeds in a small dish. Scatter them over the dough’s top, pressing lightly if they don't stick naturally.
07 - Leave the dough loosely covered and sitting for another 45 minutes. Turn the oven on to 425°F (218°C) during this break.
08 - With a sharp knife or bread-making blade, add a slash or X (a little deeper than 1/2 inch) into the dough. If the dough flattens a bit during resting, gently push it back into shape.
09 - For a crustier loaf, place a shallow dish or skillet (metal or cast iron preferred) on the lower oven rack. Quickly pour 3–4 cups of boiling water into it, and close the oven door fast to trap steam.
10 - Put the scored dough (still on the dusted baking sheet) in the center of the preheated oven. Bake for about 40 minutes, or until you see a golden crust. If it looks like it's browning too quickly, loosely cover it with foil.
11 - Tap the baked bread lightly; it should sound hollow. Or stick an instant-read thermometer in the middle—it should hit 195°F (90°C) to be fully done.
12 - Once out of the oven, let it cool on the side for 10–20 minutes before slicing and serving.

# Notes:

01 - Keep the dough in the fridge up to three days if you’d like to plan ahead.
02 - Cool the loaf completely and freeze it for up to three months if needed.
03 - Bread flour is a top choice for getting chewy bread and full flavor.
04 - Skip or switch seeds depending on your personal taste—use only ones you enjoy!
05 - Keep leftovers loosely covered out of the fridge for 3 days, or in the fridge for 10.

Back