No Knead Seeded Oat Bread

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 flour is moistened.

Cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature. Allow to rise for 3 hours.

For best flavor and texture, let this risen dough rest in the refrigerator for at least 12 hours and up to 3 days.

Lightly dust a large nonstick baking sheet with flour and/or cornmeal. Using generously floured hands, shape the risen dough into a ball.

Transfer ball to prepared baking sheet. Mix topping ingredients together. Sprinkle on top of dough, pressing them in if necessary. Loosely cover and allow dough to rest for 45 minutes.

Preheat the oven to 425°F (218°C).

When ready to bake, using a very sharp knife or bread lame, score the dough with a slash or X about 1/2 inch deep.

Place the shaped and scored dough in the preheated oven on the center rack.

Optional: For a crispier crust, place a shallow metal or cast iron baking pan or skillet on the bottom oven rack. Carefully pour 3–4 cups of boiling water into the shallow pan to create steam.

Bake for 40 minutes or until the crust is golden brown. If browning too quickly, tent with aluminum foil. The bread is done when it sounds hollow when tapped or an instant-read thermometer reads 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.