Description
This Seeded Oat Bread recipe offers a hearty and healthy loaf perfect for any occasion. Made with a mix of oats, whole wheat, bread flour, and an assortment of nutritious seeds like flaxseeds, sunflower seeds, pumpkin seeds, sesame, and chia seeds, this bread is not only flavorful but also packed with fiber and protein. The bread features a golden crust topped with sesame seeds and a soft, wholesome interior, making it a versatile option for sandwiches, toast, or as a side with your favorite meals.
Ingredients
Scale
Oat Mixture
- 1 cup old-fashioned rolled oats
- 1 cup boiling water
Yeast Mixture
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water (about 110°F)
Main Dough Ingredients
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 1/2 cups bread flour
- 1/2 cup whole wheat flour
Seeds
- 2 tablespoons flaxseeds
- 2 tablespoons sunflower seeds
- 2 tablespoons pumpkin seeds
- 1 tablespoon sesame seeds plus extra for topping
- 1 tablespoon chia seeds
Instructions
- Soften the Oats: Place the rolled oats in a large mixing bowl and pour the boiling water over them. Let them sit for 10 minutes until softened and slightly cooled to prepare the oat base for the dough.
- Activate the Yeast: In a small bowl, dissolve the active dry yeast in warm water (around 110°F). Let it stand for 5 to 10 minutes until it becomes foamy, signaling the yeast is active and ready for use.
- Combine Wet Ingredients: Add the honey, olive oil, and salt to the oat mixture. Stir in the activated yeast mixture thoroughly to combine all wet ingredients evenly.
- Mix in Flours and Form Dough: Gradually add the bread flour and whole wheat flour to the wet mixture, stirring until a soft dough forms.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until it becomes smooth and elastic, which develops the gluten for good bread structure.
- Add the Seeds: Knead in the flaxseeds, sunflower seeds, pumpkin seeds, sesame seeds, and chia seeds evenly throughout the dough, ensuring an even distribution for texture and nutrition.
- First Rise: Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for about 1 hour or until it has doubled in size, allowing fermentation and flavor development.
- Shape the Loaf: Punch down the risen dough to release excess air and shape it into a loaf. Place it into a greased 9×5-inch loaf pan.
- Second Rise: Cover the loaf pan and let the dough rise again for 30 to 40 minutes until it is puffy, preparing it for baking.
- Prepare and Bake: Preheat the oven to 375°F. Lightly brush the top of the loaf with water and sprinkle additional sesame seeds for an attractive crust. Bake the bread for 35 to 40 minutes until golden brown and it sounds hollow when tapped, indicating it’s fully baked.
- Cool and Serve: Remove the bread from the pan and transfer it to a wire rack. Allow it to cool completely before slicing to maintain its structure and texture.
Notes
- For a softer crust, brush the top with melted butter immediately after baking.
- Store the bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
