No Knead Seeded Oat Bread

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 174.

	this recipe	typical
liquid	91%	83%
fat	0%	4%
salt	2%	2%
yeast	2%	1%
total sugar	11%	2%
flour strength	2.0	1.0

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

390 g	3 cups (390g) bread flour (spooned & leveled), plus more as needed for shaping and pan
6 g	2 teaspoons (about 6g) Platinum Yeast from Red Star instant yeast
85 g	1 cup (85g) old-fashioned whole rolled oats
30 g	1/4 cup (30g) unsalted pumpkin seeds (pepitas)
30 g	1/4 cup (30g) salted or unsalted sunflower seeds
18 g	2 Tablespoons (18g) flax seeds or sesame seeds
8 g	2 teaspoons coarse salt
43 g	2 Tablespoons (43g) honey
355 g	1 and 1/2 cups (360ml) warm water (about 95°F (35°C))
	optional: cornmeal for dusting pan
5 g	1 Tablespoon (5g) old-fashioned whole rolled oats
8 g	1 Tablespoon (8g) pumpkin seeds (pepitas)
8 g	1 Tablespoon (8g) sunflower seeds
4 g	1 teaspoon flax seeds or sesame seeds

Method: 13 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Really tasty, seedy bread! Did mostly to your recipe, except I had salted pepitas and sunflower seeds, so I cut the extra salt by a little but I think it would have still been fine with the full 2 teaspoons. Had the dough in the fridge for about 24 hours. I ha” — a cook

“Hi Brad, you can cut the salt in half, but you’ll lose quite a bit of flavor. Same goes with the honey, which also helps the bread retain a springy, spongey texture, so reducing it would impact the taste and texture. We don’t usually include nutrition informat” — a cook