Seeded Oat Bread

 Source 

Yields one loaf - 10-12 servings

Note - the recipe includes a 12 hour to 3 day resting period.

Ingredients

Bread

3 cups (390g) bread flour (spoon & leveled), plus more as needed for shaping and pan
2 teaspoons (about 6g) instant yeast
1 cup (85g) old-fashioned whole rolled oats
1/4 cup (30g) unsalted pumpkin seeds (pepitas)
1/4 cup (30g) salted or unsalted sunflower seeds
2 Tablespoons (18g) flax seeds or sesame seeds
2 teaspoons coarse salt
2 Tablespoons (42g) honey
1 1/2 cups (360ml) warm water (about 95°F (35°C))
optional: cornmeal for dusting pan

Topping

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

Method

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. Mix the honey and water together, and then pour over the dry ingredients. Using a rubber spatula or wooden spoon, gently mix together. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands to work the dough ingredients together. The dough will be very sticky. Shape into a ball in the bowl as best you can. (Tip: Stir dough by hand. Dough is too sticky for a mixer.)

Keeping the dough in the bowl, cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature (honestly any normal room temperature is fine). Allow to rise for 3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.

You can continue with the next step immediately, but for absolute best flavor and texture, let this risen dough rest in the refrigerator for at least 12 hours and up to 3 days. (Even just a couple hours is good!) Place covered dough in the refrigerator for up to 3 days. The dough will puff up during this time, but may begin to deflate after 2 days. That’s normal and nothing to worry about.

Lightly dust a large nonstick baking sheet (nonstick or line with parchment) with a little flour and/or cornmeal. Using generously floured hands and gentle pressure so as to not deflate the dough too much, shape the risen dough into a ball. (Do this right inside the bowl it’s in, or on a lightly floured work surface.) Dough is very sticky.

Transfer ball to prepared baking sheet. Mix topping ingredients together. Sprinkle on top of dough, and if the seeds aren’t sticking, press them into the dough as best you can. Loosely cover and allow dough to rest for 45 minutes. You will bake the dough on this prepared baking sheet. 

During this 45 minutes, preheat the oven to 425°F (218°C).

When ready to bake, using a very sharp knife or kitchen shears, score the dough with a slash or X about 1/2 inch deep. If the shaped loaf flattened out during the 45 minutes, use floured hands to reshape.

Place the shaped and scored dough (on the flour/cornmeal-dusted pan) in the preheated oven on the center rack.

Optional for a slightly crispier crust: Place a shallow metal or cast iron baking pan or skillet (for example, a metal 9×13-inch baking pan) on the bottom oven rack. Carefully and quickly pour 3–4 cups of boiling water into the shallow pan. Quickly shut the oven to trap steam inside. The steam helps create a crispier crust.

Bake for 40 minutes or until the crust is golden brown. If you notice the exterior browning too quickly, tent the bread with aluminum foil. How to test for doneness: Give the warm bread a light tap. If it sounds hollow, it’s done. For a more accurate test, the bread is done when an instant read thermometer reads the center of the loaf as 195°F (90°C).

Remove the bread from the oven and allow to cool for at least 10–20 minutes before slicing and serving. Store leftovers loosely covered at room temperature for up to 3 days or in the refrigerator for up to 10 days.