No Knead Seeded Oat Bread

Ingredients

Ingredients

• 3 cups bread flour
• 2 tsp instant yeast
• 1 cups old-fashioned whole rolled oats
• 1/4 cups unsalted pumpkin seeds (pepitas)
• 1/4 cups sunflower seeds
• 2 tbsp flax seeds or sesame seeds
• 2 tsp coarse salt
• 2 tbsp honey
• 1.5 cups warm water
• cornmeal
• 1 tbsp old-fashioned whole rolled oats
• 1 tbsp pumpkin seeds (pepitas)
• 1 tbsp sunflower seeds
• 1 tsp flax seeds or sesame seeds

Instructions

1. In a large un-greased mixing bowl, whisk the flour and yeast together. Add the oats, pumpkin seeds, sunflower seeds, flax seeds, and salt and whisk to combine.
2. Mix the honey and water together, then pour over the dry ingredients. Using a silicone spatula or wooden spoon, gently mix together until all the flour is moistened. The dough will be very sticky. Shape into a ball in the bowl as best you can.
3. Keeping the dough in the bowl, cover tightly with plastic wrap or aluminum foil and set on the counter at room temperature. Allow to rise for 3 hours until the dough has about doubled in size.
4. For best flavor and texture, refrigerate the covered risen dough for at least 12 hours and up to 3 days.
5. Lightly dust a large nonstick baking sheet with flour and/or cornmeal. Using floured hands, shape the dough into a ball and transfer to the prepared baking sheet.
6. Mix the topping ingredients together and sprinkle on top of the dough, pressing them in if needed. Loosely cover and let rest for 45 minutes.
7. During the rest, preheat the oven to 425°F (218°C).
8. Score the dough with a slash or X about 1/2 inch deep. Bake on the center rack for 40 minutes or until the crust is golden brown and an instant-read thermometer reads 195°F (90°C) in the center.
9. Remove from the oven and cool for at least 10–20 minutes before slicing.