Bread

Seeded Oat Bread Recipe

A hearty loaf with tender crumb and a nutty aroma that fills the kitchen, packed with oats, seeds, and whole grains for satisfying flavor and everyday versatility.

Imagine slicing into a softly risen loaf with a rich, golden crust and a subtle oat sweetness that gives way to a tender, slightly chewy crumb as you spread your favorite butter on top.

This seed oat bread is perfect for busy weeknights when you want something wholesome to serve with dinner or for relaxed weekend brunches when you need a satisfying, fiber-rich slice that feels indulgent but still feels good.

I first baked it on a gray afternoon when I needed a little comfort in the kitchen and this loaf turned out to be sturdy enough for sandwiches yet tender enough that I found myself going back for second slice after second slice.

Recipe at a Glance

⏱Prep Time20 mins

🔥Cook Time35 mins

🕐Total Time55 mins + 15 minutes cool

🍰Servings12 slices

🇺🇸CuisineAmerican

🔢Calories~130 per slice

Ingredients

1 1/2 cups warm water 110°F or 45°C

2 1/4 teaspoons active dry yeast

2 tablespoons maple syrup or honey

1 teaspoon fine salt

3 tablespoons olive oil or melted avocado oil

3 cups old-fashioned rolled oats

1 1/4 cups all-purpose or bread flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup mixed seeds such as flax, chia, sunflower, and pumpkin

Substitutions & Variations

★You can use whole wheat flour instead of all-purpose for a deeper, earthier flavor.

★If you do not have maple syrup, granulated sugar works well too.

★Any combination of sesame, poppy, or hemp seeds can stand in for part of the mixed seeds.

★For a dairy free version simply use your favorite plant based oil in place of the olive oil.

Step-by-Step Instructions

1

Activate the yeast

In a small bowl combine warm water, maple syrup or honey, and yeast. Let it sit 5 to 10 minutes until frothy, then stir in salt and olive oil until the mixture looks glossy and lively on top.

2

Whisk dry ingredients

In a large mixing bowl whisk together the rolled oats, all purpose or bread flour, baking powder, and baking soda until everything looks evenly blended.

3

Combine wet and dry

Pour the activated yeast mixture into the dry ingredients and stir with a spoon or spatula until a shaggy dough begins to form and most of the flour is moistened.

4

Let the batter rest

Allow the mixture to sit for 5 minutes so the oats can absorb the liquid, which helps the loaf stay tender and moist once baked.

5

Stir in the seeds

Add the mixed seeds and stir them into the batter until evenly distributed, being careful not to overwork the dough since oats are naturally soft.

6

Let the batter rest again

Cover the bowl with a kitchen towel or plastic wrap and let it rest for about 10 minutes so the batter thickens slightly and the oats fully hydrate.

7

Bake in a loaf pan

Preheat your oven to 375°F or 190°C. Grease a 9 by 5 inch loaf pan and pour the batter in, smoothing the top gently with a spatula.

8

Bake until golden

Slide the pan into the oven and bake for 35 to 40 minutes, or until the bread is deep golden brown and sounds hollow when you tap the bottom of the loaf.

9

Cool before slicing

Turn the loaf out onto a wire rack and let it cool completely for at least 10 to 15 minutes so the crumb sets and the flavors settle before you cut into it.

10

Slice and store

Use a serrated knife to cut even slices, wrap any leftovers tightly in parchment or a kitchen towel, and keep the bread at room temperature for up to 2 days or freeze for up to 1 month.

Pro Baker Tips

✓For a lighter crumb, use bread flour and avoid over mixing the batter once the seeds are added.

✓Press the seeds gently into the top of the loaf before baking for a beautiful seeded crust.

✓Letting the batter rest twice improves texture by allowing the oats to soften and release their starch.

✓If you like a chewier loaf, slightly under bake and let the residual heat finish cooking the center.

Storage & Serving Notes

◆Store at room temperature in an airtight container or wrapped in parchment for up to 2 days.

◆Freeze slices in a zip top bag for up to 1 month and toast or warm them in the oven to refresh.

◆To refresh day old bread, wrap it in foil and warm in a 350°F or 175°C oven for 10 to 15 minutes.

Serving Suggestions

This seeded oat bread is at its best when you take a moment to notice the aroma and the way the seeds crunch softly against the tender crumb.

›Toasted with creamy peanut butter and banana slices for a satisfying breakfast.

›Served alongside a bowl of tomato soup for a comforting lunch.

›Paired with herbed goat cheese and crisp vegetables for an easy appetizer platter.

Frequently Asked Questions

Can I make this bread gluten free?

Yes, replace the all purpose or bread flour with a gluten free flour blend that includes xanthan gum or add 1 teaspoon of psyllium husk to help the batter hold together.

Why did my bread turn out dense?

A dense loaf can happen if the batter was over mixed, the oven temperature was too low, or the yeast was not active. Make sure your yeast is frothy, avoid over mixing, and preheat your oven fully.

How do I know when the loaf is done

The bread is done when the crust is deep golden brown, the loaf pulls away slightly from the sides of the pan, and it sounds hollow when you tap the bottom.

Can I add dried fruit to this loaf

Yes, stir in about half a cup of raisins or chopped dried apricots with the seeds for a sweet little surprise in every slice.

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Go Make It!

This seed oat bread is wonderfully forgiving and perfect for turning ordinary meals into something cozy and memorable, so go ahead, slice, toast, and enjoy the glow of fresh baked comfort in your own kitchen.