No Knead Seeded Oat Bread

Ingredients:

Dough:

• 3 cups (390g) bread flour (spooned & leveled), plus more 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 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:

1. Combine dry ingredients: In a large un-greased mixing bowl, whisk together the flour and yeast. Add the oats, pumpkin seeds, sunflower seeds, flax seeds, and salt and whisk to combine.
2. Add wet ingredients: 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.  
3. 1st rise: Cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature. Allow to rise for 3 hours.  
4. Refrigerate (optional): For optimal flavor and texture, place the risen dough in the refrigerator for at least 12 hours and up to 3 days.
5. Shape and prepare: Lightly dust a large nonstick baking sheet with flour and/or cornmeal. Shape the risen dough into a ball and transfer it to the prepared baking sheet. Mix the topping ingredients together and sprinkle them on top of the dough.
6. 2nd rise: Loosely cover and allow the dough to rest for 45 minutes.
7. Preheat oven: Preheat the oven to 425°F (218°C).
8. Score and bake: 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.
9. Optional: Add steam: For a crispier crust, place a shallow metal or cast iron baking pan on the bottom oven rack and pour 3-4 cups of boiling water into it. Quickly shut the oven to trap the steam.
10. Bake: Bake for 40 minutes or until the crust is golden brown. If the exterior browns too quickly, tent the bread with aluminum foil. Test for doneness by tapping the warm bread; it should sound hollow.
11. Cool: Remove the bread from the oven and allow to cool for at least 10-20 minutes before slicing and serving.

Notes:

• For a thicker crust, use a pizza stone or Dutch oven.
• You can freeze the dough or baked bread.
• Experiment with different seeds and flavors.

Enjoy your homemade sourdough!