Basic Seeded Oat Bread

Author: adapted from sallysbakingaddiction.com

Nutrition Information

Type: Appetizer / Snack

Prep Time: 25 mins

Cook Time: 3 hours 40 mins

Total Time: 4 hours 5 mins

Ingredients

3 cups bread flour
2 teaspoons instant yeast
1 cup whole rolled oats
¼ cup pumpkin seeds (pepitas)
¼ cup sunflower seeds
2 tablespoons flax seeds or sesame seeds
2 teaspoons coarse salt
2 tablespoons honey
1.5 cups warm water (about 95 degrees)

--- Optional ---
cornmeal for dusting the pan
toppings: 1 tablespoon each of oats, pumpkin seeds, sunflower seeds + 1 teaspoon flax or sesame seeds

Instructions

In a large bowl, whisk together flour, yeast, oats, all seeds, and salt. Mix honey and water together, and pour over the dry ingredients. Mix together by first using a silicone spatula or wooden spoon, and then use hands to work the dough. The dough will be sticky. Shape into a ball in the bowl as best you can. Cover the bowl tightly with plastic wrap or aluminum foil and set on the counter at room temperature to rise for 3 hours. The dough will just about double in size and stick to the sides of the bowl. You can continue with step 2 or keep covered dough in refrigerator for up to 3 days.
Dust a large nonstick baking sheet with a little flour or cornmeal. Using floured hands, lightly shape the risen dough into a ball. Transfer ball to prepared baking sheet. If using, mix topping ingredients together. Sprinkle on top of dough and gently press them in to stick. Loosely cover and allow dough to rest for 45 minutes. Preheat oven to 425°F.
Once ready to bake, if the loaf flattened out during the 45 minutes, use floured hands to reshape. Score dough with a slash or X about ½ inch deep. Place in preheated oven on the center rack. Bake for 40 minutes or until the crust is golden brown.
Remove the bread from the oven. Give the bread a light thump. If it sounds hollow it’s done, or when a thermometer reads the center of the loaf as 195°F. Allow to cool for at least 10–20 minutes before slicing. Leftovers store up to 3 days at room temperature or in the refrigerator for 10 days.