Description

This No Knead Honey Oat Artisan Bread is a wholesome, rustic loaf combining the hearty texture of oats, seeds, and a touch of natural honey sweetness. Utilizing a simple no-knead method and baked in a preheated Dutch oven, this bread develops a crusty golden exterior with a tender, slightly sweet crumb inside. Perfect for breakfast, sandwiches, or as an accompaniment to soups, this nourishing bread is both easy to make and highly satisfying.

Ingredients

Dry Ingredients

3 ¼ cups (390g) bread flour
½ cup (48g) rolled oats (or hot cereal blend)
2 ½ teaspoons rapid rise yeast (quick rise yeast)
⅓ cup roasted sunflower seeds or pumpkin seeds (or a mix)
2 tablespoons flax seeds (whole, not flaxseed meal)
1 teaspoon salt

Wet Ingredients

1 cup (240g) water
½ cup (120g) milk of choice (dairy-free milk recommended)
⅓ cup (112g) honey
1 tablespoon olive oil

Additional

A few tablespoons extra flour for shaping
1 tablespoon sunflower or pumpkin seeds for topping

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Instructions

Combine Dry Ingredients: In a large bowl, whisk together bread flour, rolled oats, rapid rise yeast, roasted sunflower or pumpkin seeds, flax seeds, and salt until evenly mixed.
Warm Wet Ingredients: In a microwaveable bowl, heat water and milk for about 1 minute until slightly warmer than bath water (~115°F). Stir in honey and olive oil until fully combined.
Mix Dough: Pour the warm wet ingredients into the dry mix and stir gently with a wooden spoon until just combined. Avoid overmixing to keep the bread light and airy.
First Rise: Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the dough has doubled in size.
Shape Dough: Transfer the risen dough to a well-floured surface. Sprinkle some extra flour on top, then fold the dough over itself 8-10 times using a scraper or your hands. Flip it over and shape it into a smooth ball.
Second Rise: Place the dough ball on a parchment-lined large bowl, cover with a warm towel, and let it rest for 45 minutes to 1 hour, allowing it to relax and rise again.
Preheat Dutch Oven: About 30 minutes into the second rise, place a 4 to 6-quart Dutch oven with its lid in a cold oven and set the temperature to 425°F. Heat the pot for 20 minutes until very hot.
Transfer Dough and Bake Covered: Carefully remove the hot Dutch oven, lift the parchment paper with the dough, and place it inside the pot. Sprinkle with 1 tablespoon of sunflower or pumpkin seeds on top. Cover with the lid and bake for 25 minutes.
Bake Uncovered: After 25 minutes, remove the lid and continue baking the bread uncovered for another 10-15 minutes until the crust turns a deep golden brown.
Cool and Serve: Remove the bread from the Dutch oven and let it cool completely for about an hour before slicing. Enjoy toasted with butter, salt, or as a companion to soups and sandwiches.

Notes

Ensure the water and milk mixture is not too hot to avoid killing the yeast—about 115°F is ideal.
Use whole flax seeds, not flaxseed meal, for texture and a nuttier flavor.
Allowing the dough to rest twice helps develop flavor and texture without any kneading.
Preheating the Dutch oven is key for a crispy crust and even baking.
If you don’t have a Dutch oven, a heavy oven-safe pot with a lid will work as an alternative.
Store leftover bread wrapped in a clean kitchen towel or in a bread box to maintain crust quality.