This seeded oat bread is crusty on the outside, chewy on the inside, and has the most delicious crunch in every bite, thanks to all the seeds. This is a hearty loaf that can stand up to any meal, from thick and chunky stews to delicate poached eggs. You’ll use an easy no-knead method to make this yeast bread, which produces a beautiful homemade loaf with minimal hands-on work.
This recipe is brought to you in partnership with Red Star Yeast.
One reader, Rob, commented: “Best bread we’ve had in a long time! Crusty, chewy, flavorful, nutty, and delicious with some good butter. Will definitely be making this again. Thank you. ★★★★★“
You know those gorgeous seed-encrusted loaves of bread you see in bakery windows?
The kind that look like they took ages to make, and you wonder how much kneading, shaping, and work went into just 1 loaf? Well, you can make those same beautiful seeded loaves right at home, with hardly any work involved. No kneading, no complex shaping, no mixer needed.
Yes, this crusty, chewy, golden-brown, seed-speckled oat bread doesn’t require any complicated work.
This bread, like my homemade cranberry nut no-knead bread, asiago-crusted skillet bread, pizza bread, and olive bread, will convince anyone that you either bought it from a bakery or spent all day in the kitchen making it—which, of course, you didn’t. Don’t feel like you have to let them in on our little secret. 😉
Hearty Homemade Bread for Beginners
This texture-lover’s seeded oat bread recipe is based off of my homemade artisan bread, a wonderfully easy and widely popular no-knead bread that’s used by both beginners and experts.
If you’re nervous to try homemade bread, this recipe is a great introduction. Even though the recipe is easy, the bread does NOT skimp on flavor. It’s just a simple way of baking homemade bread inspired by the no-knead technique originating from bread expert Jim Lahey.
Here’s why it’s so simple:
- Absolutely no kneading (just like homemade English muffins)
- Zero complicated shaping
- No mixer required
- 90% of the time is totally hands off
- Dough can rest in the refrigerator for up to 3 days—a great make-ahead recipe
- Can bake in a dutch oven or on a baking sheet
The trick is giving the risen dough a rest in the refrigerator. The cool air slows the fermentation process and helps develop better flavor.
Grab These Ingredients:
Here’s why each ingredient is so important:
- Bread Flour: While you could use all-purpose flour in this recipe, I strongly recommend using bread flour. Bread flour produces a stronger, chewier bread, and that makes a big difference in an artisan-style loaf like this oat bread.
- Oats: Oats provide a little wholesome texture. As the dough rises, the oats soak up some moisture and expand. Whole rolled oats are best, but you can use quick oats if needed.
- Salt: I recommend using coarse sea salt because I find the bread’s flavor lacking with regular table salt.
- Instant Yeast: I always use Platinum Yeast by Red Star, which is an instant yeast (aka “quick rise” yeast). 2 teaspoons is a little less than 1 standard packet. (If using active dry yeast, there are no changes needed to the recipe. The rise time may just take slightly longer.) I use more yeast in this recipe compared to my cranberry nut no-knead bread and jalapeño cheddar bread. Why? Those doughs rest and rise at room temperature. However, for more flavor and just as much rise, I use more yeast and let this dough rest in the refrigerator.
- Seeds: Pumpkin, sunflower, and flax seeds are all highly nutritious—they’re pretty much superfoods. I love that these 3 types of seeds vary so much in size and texture, but if you’d like to change up the types of seeds in this mixture, go for it. I use a medley of seeds in this multigrain bread, too. (And even these quinoa snack bars!)
- Honey: Honey helps give this bread a springy, spongey texture. It also adds a little sweetness, but we’re using half as much honey here than in my honey oat bread recipe, so the bread isn’t super sweet.
- Water: You’ll also need a little warm water to bring all the ingredients together. I use cool, room temperature water in olive bread and artisan homemade bread, two other no-knead doughs, but with the addition of oats today, the yeast has to work harder, and warm water helps it work quicker.
Let Me Show You How to Make This Seeded Bread
The full written recipe is below, but use the following explanations and step photos to help you get started. Bring the dough ingredients together as instructed in the recipe. At first the dough will seem very dry and shaggy and you’ll question if it will even come together. It will. In fact, the dough is a little sticky after it has been thoroughly mixed:
Let it rise. Cover the dough and let it rise at room temperature for about 3 hours. Notice that the dough rises OUT more than it rises UP. That’s ok.
You can move on to shaping and baking the dough, but for best flavor, I strongly recommend refrigerating the risen dough, even if it’s just for a couple hours. I usually refrigerate it for 12 hours.
After the dough rises and rests in the refrigerator, use generously floured hands to shape the dough into a round boule or ball-like shape.
Use a Baking Sheet or Dutch Oven
Baking the seeded oat bread in a covered dutch oven traps steam inside the pot, creating that perfect crispy crust. If you plan to bake a lot of bread in the future, you won’t regret buying a dutch oven. If you don’t have a dutch oven, a nonstick baking sheet is best. (I use a baking sheet in the video tutorial below. And even have a trick for creating a steamy oven!)
- Baking Sheet: If you’re using a baking sheet, dust the pan with cornmeal and/or a little flour. Place the dough on top, cover it, and let it rest as the oven preheats. You will find these detailed instructions in the recipe below, along with my optional steamy oven trick for a crispy crust in step 10. (Adding boiled water to a pan beneath the baking bread. Works great!)
- Dutch Oven: Place the empty dutch oven with lid in the oven as it preheats. Place the ball of dough on high-heat-resistant parchment paper (I use this parchment paper), and then fit it inside a bowl. Cover and let the dough rest as the oven preheats, then place it (with the parchment) in the hot dutch oven before baking. You will find these detailed instructions in the recipe Note below.
Whichever baking method you use, don’t forget to add seeds/oats to the exterior of the dough (I usually just press them on). And make sure you score the dough with a bread lame or sharp knife before baking. Scoring allows the wet, airy dough to “breathe” as it expands and bakes.
Baking sheet method:
Dutch oven method:
The bread is unbelievable when it’s fresh from the oven—warm, crispy, crusty, soft, and loaded with texture inside and out!
What Do I Serve With Seeded Bread?
Honestly, it’s fantastic plain, with a swipe of butter or a dip-dish of olive oil. The bread would also be delicious paired with homemade pesto or homemade honey butter.
But I especially love serving this seeded oat bread alongside a soup, like this creamy chicken noodle soup or homemade alphabet soup. It also gives phenomenal texture to grilled cheese sandwiches, and makes a hearty base for creamy smashed avocado and soft eggs.
If you manage to have any leftover, make use of the stale bread in this easy breakfast casserole!
Yeast Bread Success Tips
If you’re a bread beginner, reference this Baking with Yeast Guide for helpful, easy-to-understand answers to many yeast FAQs.
No Knead Seeded Oat Bread
- Prep Time: 4 hours
- Cook Time: 40 minutes
- Total Time: 5 hours (includes slight cooling)
- Yield: 1 loaf; 10-12 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Description
Follow this easy no-knead recipe for a hearty loaf of homemade seeded oat bread. Review Notes before beginning. If you’re new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.
Ingredients
- 3 cups (390g) bread flour (spooned & leveled), plus more as needed for shaping and pan
- 2 teaspoons (about 6g) Platinum Yeast from Red Star 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 (43g) honey
- 1 and 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
Instructions
- Watch the video below before you begin, and let that be your visual guide for this recipe.
- 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 silicone 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 step 5 immediately, but for absolute best flavor and texture, I strongly recommend letting 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 (with or without rims, and make sure it’s nonstick) 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. (I just do this right inside the bowl it’s in, or you can do this 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. See recipe note if you want to use a pizza stone or dutch oven.
- During this 45 minutes, preheat the oven to 425°F (218°C).
- When ready to bake, using a very sharp knife or bread lame (you could even use kitchen shears), score the dough with a slash or X about 1/2 inch deep. (“Score” = shallow cut.) 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 (I usually use 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 as much 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.
Notes
- Make Ahead & Freezing Instructions: The dough can sit in the refrigerator for up to 3 days (step 4), so this is a wonderful recipe to begin ahead of time. You can also bake the bread, allow it to cool, and freeze for up to 3 months. Thaw in the refrigerator and allow to come to room temperature before serving. You can also freeze the dough. Complete the recipe through step 5. Wrap in plastic wrap and place in a freezer-friendly container. Freeze up to 3 months. To bake, allow dough to thaw overnight in the refrigerator, or for 2–3 hours at room temperature. Continue with step 6, including allowing dough to rest for 45 minutes before baking. Keep in mind that the bread tastes a little heavier after freezing/thawing the dough and then baking it.
- Special Tools (affiliate links): Glass Mixing Bowls | Silicone Spatula or Wooden Spoon | Baking Sheet | 2-cup Measuring Cup | Bread Lame | Instant-Read Thermometer | Coarse Salt
- Flour: For absolute best flavor and chewy texture, I strongly recommend using bread flour. You can use a 1:1 substitution of all-purpose flour in a pinch with no other changes to the recipe. I recommend avoiding whole wheat flour in this dough; however, if necessary, you can replace up to 1 cup (about 130g) of the bread flour with whole wheat flour. The bread will taste a bit heavy.
- Yeast: I always use Platinum Yeast from Red Star, an instant yeast. You can use any instant yeast in this dough. If using active dry yeast, the 1st rise time is usually slightly longer, about 3.5–4 hours. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
- Salt: Use a coarse salt, such as coarse sea salt, in this bread. I find the flavor slightly lacking when using regular table salt. If you only have table or fine salt, reduce to 1 and 1/2 teaspoons.
- Seeds: Feel free to use more/less of a particular seed you love, or skip any seeds if you wish. Around 1/2 cup of larger seeds and 2 Tablespoons of smaller seeds is ideal. I usually use unsalted pepitas and salted sunflower seeds. Salted or unsalted are fine, but I don’t recommend 1/2 cup of salted seeds, so if you want to use salted, use 1/4 cup of salted and 1/4 cup unsalted. If you want to add poppy seeds, replace 1 Tablespoon of flax seeds/sesame seeds with poppy seeds. Or just use 1 Tablespoon poppy seeds and skip the flax/sesame.
- Using a Dutch Oven: You need a 6-quart or larger dutch oven or any large oven-safe pot with a lid. Prepare dough recipe above through step 4, including refrigerating the risen dough for at least 12 hours. After refrigerating, turn the dough out onto a lightly floured work surface and, using lightly floured hands, shape into a ball as best you can. Doesn’t have to be perfect. Transfer dough to a large piece of parchment paper. (Large enough to fit inside your pot and one that is safe under such high heat. I use this parchment and it’s never been an issue.) Lift the parchment paper and dough up and place it all into a large mixing bowl. Cover dough lightly with plastic wrap and leave alone for 30 minutes. During this 30 minutes, preheat the oven to 425°F (218°C). Place your dutch oven (with the lid) inside for 30 minutes so that it’s extremely hot before the dough is placed inside. After 30 minutes, sprinkle seed topping all over dough. Using a bread lame or sharp knife, gently score a 1/2-inch-deep slash or X into the top. Remove the dutch oven from the oven and carefully place the dough inside by lifting it up with the parchment paper and placing it all—parchment paper included—inside the pot. Cover with the lid. Bake for 30 minutes with the lid on. Carefully remove the lid and continue baking for 10 more minutes or until the bread is golden brown. You can test for doneness exactly how you would in step 11 above. Remove pot from the oven, carefully remove the bread from the pot, and allow to cool on a wire rack for 10–20 minutes before slicing/serving.
- Using a Pizza Stone: If you want to bake your bread on a pizza stone, place pizza stone in the preheating oven. Remove hot pizza stone, dust with cornmeal or a little flour, and then transfer shaped and scored dough to hot pizza stone and bake as directed.
- No Nonstick Pan? If you don’t have a nonstick baking sheet, line it with parchment paper instead. Coat with a dusting of flour and/or cornmeal before placing the dough on top. Parchment paper can burn, so it’s best to check the box to see how much heat yours can tolerate. Lower your oven heat if necessary, and bake the bread for longer until it’s golden brown and sounds hollow when tapped.
Reader Comments and Reviews
Hi, I am baking the bread today. Does it need time to come to room temperature before step 5 in the baking process. Thanks.
Hi Zuzan, you do not need to bring the dough to room temperature before proceeding with step 5. Hope you enjoy the bread!
I made this last week and it was delicious. I soaked the oats and seeds before mixing the dough because I was thinking it would be too dry. I am baking again this week, not soaking the oats and seeds beforehand, to see the difference.
Great recipe, will definitely add to my rotation! I love baking bread, this one was very easy and delicious. I baked it on a flat baking sheet; next time I want to try in a dutch oven. I didn’t use the water trick for a crispier crust, but the crust was super nice and crispy all around. If you like seeded bread, definitely give this one a go.
Can you substitute the bread flour for all purpose and if so, will the measurement need to be adjusted? Thank you!
Hi Betty! See recipe notes: For absolute best flavor and chewy texture, I strongly recommend using bread flour. You can use a 1:1 substitution of all-purpose flour in a pinch with no other changes to the recipe.
Delicious! Thank you for ANOTHER great recipe 🙂
Hi,
I tried this bread, put it in the fridge over night and it didn’t rise at all.
It was not sticky either. It was quite dry really. I did use bread flour.
It turned out really heavy, thick tastes good though.
Now I live in Calgary at 3550 ft and it is very dry here.
Would that change things?
Hi Mary! First, make sure you’re measuring your flour properly – spoon and level (or use a kitchen scale) instead of scooping. Too much flour in the dough would lead to a dense, dry bread. Second, this high altitude adjustments chart may be a helpful resource for you: https://www.kingarthurflour.com/learn/high-altitude-baking.html Hope these tips help for next time!
My dough is rising and I’ll bake this afternoon. Can’t wait! Have you ever tried reusable parchment paper? I have been using the same two pieces of parchment for over a year. They are as good as the day I bought them. Save paper!
I can’t wait to try this recipe! Was thinking about using some sourdough starter instead of the yeast. Any thoughts or suggestions? Thanks Sally and team!
Hi Lori! I imagine it would work just fine, but I have not tested it to be certain.
Can this be baked in a bread pan to obtain a loaf shape?
Hi Tere, you can certainly try a loaf pan. You may want to try this honey oat bread instead, and you can add seeds to that dough.
Seriously delicious bread! I was worried that it hadn’t risen enough and might be gummy inside, but it is perfect. Another great no-knead recipe.
I’m curious why you wouldn’t proof in the refrigerator the entire time. What do the three initial hours at room temperature do for the bread? Thanks!
It speeds up the proof for this heavy dough. Feel free to extend the refrigerator time instead; would most likely need close to 18 hours.
I am so looking forward to trying this recipe!
Can u plz tell how much the sugar and carbs are as per serving ???? It will b easy for me to make those for my family with the nutrition information thanx
We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Hi the recipe looks very interesting. Can maple syrup be substituted for the honey?
Yes, maple syrup can be used instead, or even brown sugar.
I don’t see the nutritional information listed for this recipe. Can you please provide that info?
Hi Tom, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Could you use sourdough starter instead 9f yeast and adjust the rising time
Can this delicious looking bread be made in a bread machine?
Hi Pam, this particular dough wouldn’t work well in a bread machine, but it’s very simple and hand’s off to make!
Hoping to try this today but I don’t have seeds. Any reason I couldn’t add chopped nuts or craisins/raisins?
Hi Liz, the seeds are just an add-in so feel free to swap in some chopped nuts and dried cranberries or raisins.
Please, please, please. Want to make but only have thick cut oats. How would you handle? Pulse briefly in food processor, add more water, soak before adding? Any tips are appreciated. Thank you for this great addition.
Hi Martha, there shouldn’t be any changes necessary as the oats are just an add-in. Feel free to pulse a couple times in a food processor if desired though.
This looks delicious! I typically bake your other bread recipes in a Dutch oven. I see you have directions for both Dutch oven and baking sheet. Which do you prefer? What are the different results? Thanks!
With this recipe, I haven’t noticed a difference either way, and am always quite pleased that I can achieve a nice crispy crust without a dutch oven using the boiling water trick in step 10. The one on the baking sheet does get a little browner on top, though.
Can I use quick oats?
Hi Lisa, Whole rolled oats are best, but you can use quick oats if needed.
The recipe said 360ml but in your video liquid seems almost 500ml. I am making this now but 360ml is make dough way to dry.
Ibam little confused, please help.
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. How did you measure your flour? Be sure to spoon and level or use a food scale so that it isn’t over measured, which can dry out the bread. 360ml of water is correct.
Thanks for sharing. I’m definitely going to try this one and the Honey Oat Bread. When I’ve made other no knead breads I find they stretch “out” while I’m waiting for my dutch oven to heat so, while tasty, are not very high. Usually only about 1.5″. Definitely don’t hold the boule shape. Any suggestions as to what I might change? Thank you.
You can add a little more flour to the dough, or slightly reduce the water. After that 45 minutes, you can gently reshape into a taller ball with generously floured hands… which is what I usually do when I notice it has flattened out.
My dutch oven is 3.5 quarts. Would 1/2 the recipe work to make this recipe?
You can definitely halve the recipe for that size Dutch oven.
I’m looking forward to making this! Should I add more salt if I use unsalted seeds?
No need to. There is enough in the dough already.
This bread looks fantastic, but my husband can’t tolerate gluten. Is it possible to make this bread gluten free?
Hi Lesley, I wish I could help, but I don’t have very much experience baking homemade gluten free bread. I recommend finding a recipe that’s already been formulated and tested to be gluten free. I do have a section of naturally gluten free recipes on my website if you ever want to browse through those.
Thank you for the link to your gluten free recipes section I will check that out. By the way, I made your shortbread and lemon crinkle cookies this holiday and both were a HUGE hit — especially the lemon crinkle cookies!!
Excited to try this recipe. Could I substitute oat flour for the white flour?
I don’t recommend that for this recipe. You need bread flour, or all-purpose would works if needed.
Hi I don’t have a Dutch oven but do have a similar none stick pan an this be used please?
Hi Carol, if you do not have a Dutch oven, we recommend the sheet pan method instead (see post or recipe directions for details).
Hi Sally! I love your artisan bread recipe, so I can’t wait to try this one. Can I use sesame seeds in the mix? Thx!
Absolutely! You can use those instead of flax seeds, or use 1 Tablespoon each.
Sounds delicious. Would love to know how to make into individual rolls & how many you would get out of the recipe. Baking time & temp changes?
You can make smaller rolls, yes. Bake time and yield will depend on the size you make them. Bake until the crust is golden brown and when you tap the loaves, they will sound hollow when done. For a more accurate test, the bread is done when an instant read thermometer reads the center of the rolls as 195°F (90°C).
Hi! I am super excited to try this bread! Can you please tell me if there are modifications necessary baking at 4,000 altitude? Thank you so much!
Hi Michelle! We wish we could help, but we have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Can whole wheat or a whole grain flour be substituted?
Hi Joni, see recipe note — we recommend avoiding whole wheat flour in this dough, however if necessary, you can replace up to 1 cup (about 130g) of the bread flour with whole wheat flour. The bread will taste a bit heavy.
Red star platinum yeast contains dough strengtheners which improve the rise, and texture of bread.
Have you made it with yeast that doesn’t contain added strengtheners?
Sure have! Regular instant or quick rise works wonderfully as well. I’ve used this dough many times before, with many variations, and as long as you’re using an instant yeast, there are no changes to the recipe. Active dry yeast is the same, but the initial rise time should be closer to 3.5-4 hours.
It’s been far too long since I baked yeast bread. This delicious recipe has convinced me to get back in the game. One question: Red Star says one packet of the Platinum Instant Yeast contains approx. 2 1/4 teaspoons / 7 grams . The recipe calls for 2 teaspoons / 6 grams. Your video shows you emptying a packet into a bowl and measuring 2 teaspoons from the packet contents. What do you do with the remainder of the yeast? Save it? If so, for how long? Toss it? I know it’s a small amount but if it’s tossed, it’s still a waste. Would using the whole packet be too much? Thanks in advance for your help. In anticipation, getting the dutch oven ready to make that Creamy Chicken Noodle Soup to go with the bread! Perfect for the New Year and a cold winter’s dinner!
You can certainly use the entire packet if you’d like. No huge difference either way. Store leftover opened yeast in an airtight container in the refrigerator for up to 4-6 months.
Rather than parchment, can you bake this on a baking sheet with a Silpat? If using a Dutch oven, can you spray with cooking spray instead of parchment? (My parchment won’t tolerate that much heat.) Thanks!
Hi Kathy, do not use a Silpat here since the oven temperature is quite high (most can withstand this temperature, but just to be sure). Instead, sprinkle your nonstick baking sheet with flour and/or cornmeal. No need for parchment if using a nonstick baking sheet.
Can you explain why silpat wouldn’t be appropriate here? I use silicone baking liners when making my sourdough breads without issue, but perhaps because it is a yeasted bread and appears more moist? Would just like to understand. Thank you! It looks incredible!
Hi Elena, this is a very high oven heat and while most silicone baking mats can withstand such high heat, it’s likely best to not risk it and just sprinkle the pan with flour and/or cornmeal.
I assume you use unsalted nuts/seeds in the recipe?
Either are fine! I usually use salted sunflower seeds and unsalted pepitas. Using both salted sunflower seeds and pepitas would be a little too much though.
This recipe looks absolutely delicious! I just purchased all of the necessary ingredients. How would this be with a nice homemade jam and some butter once finished? A little sweet twist for breakfast toast?
Sounds absolutely delicious, Justine — hope you enjoy it!
Nice Recipe