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, 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. And/or get on the fast track to baking bread like a pro with my free Beginner’s Guide to Yeast email series.
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.
Just finished this recipe and it looks just like the picture. Waiting for it to cool.
I made this last week, but it turned out not good super salty and hard. I don’t know if the reason is, I did not mix it longer; I did not let it rest after I took it out of the fridge so it was a bit cold when I baked it; The steam did not work because of a problem on my oven.
Hi Kimmy, This type of bread does not rise much during baking, and it is a denser style bread due to the oats and seeds packed inside, plus the no knead technique. Did you add any more flour to it, and did you spoon and level to measure? Adding too much additional flour to the bread can cause it to become dry/hard, as can overbaking. And did you use all salted seeds? That could lend to a much saltier bread. Let us know if we can help troubleshoot further. Thank you for giving it a try!
I don’t have a Dutch oven (yet), but have had good results with the cranberry nut recipe using a cast iron frying pan I preheated in the oven, as well as a bread pan with water on the gas oven floor for steam during the first part of baking. For my first try, I only let the dough sit for about 8 hours, as I always find these recipes don’t have much lift after 12 hours or so. (I live at 7,000 feet altitude, so that might be part of the problem.) The bread was great!
I tried making this bread but it still comes out looking quite dense. Pls advise
Hi Diana, This is a denser bread and not expected to be light inside, due to the oats and seeds packed inside, plus the no knead technique. Make sure to handle the dough with care after it rises to maintain all the air bubbles inside. Thank you for giving this one a try!
Holy cow, I did it!! This recipe was so easy and the video was quite helpful before beginning the process. I really appreciate the effort you put into sharing this recipe with others. So, I must say that the only pumpkin seeds I have are roasted/salted, but I rinsed the salt off and let them dry, so all was good. I did utilize my Thermapen to check the interior temp and found an extra five minutes baking did the trick! So this morning I had a cup of hot tea and a slice of warm bread with butter sans gem since I wanted to taste all the nuts.
Will I make this again? Often, especially as gifts for neighbors!
Can you make this with gluten free flours? It looks amazing.
Hi JEM, we haven’t tested anything, but let us know if you do.
Really love the cranberry walnut bread recipe, comes out great every time. Looking forward to making the seeded oat bread. Can I add chia seed and how would I do it? Thanks?
Hi Janice, we haven’t tried making this bread with chia seeds, so are unsure of the result. Because chia seeds absorb a lot of liquid and change their texture, I’m not sure I would give it a try, but if you want to test it out, please let us know how it goes!
Can almond flour or other non wheat flour be used for the no knead seeded bread? Thank you.
Hi Janet, no, I wouldn’t try it. I recommend finding a bread recipe that’s been formulated and tested using GF ingredients.
This loaf was dense and filling! I gave it 2 days in the fridge, and then buttered and added cornmeal to a pan that wasn’t non-stick, which worked well. To my surprise since I live at high altitude, the yeast did not rise quickly, and the bread needed the full 45 min in oven (w/tray of water). Usually bake times are shorter at high elevation but this loaf was so dense and moist that it took the entire time. I tented it with aluminum foil after 25 min. I love the flavor, but prefer something a little lighter, so will use less oats next time and maybe sub in wheat flour. Thanks for the thorough instructions and great recipe!
I’m making the Dutch oven recipe of this bread. I have the same Dutch oven as you and instructions say not to heat an empty Dutch oven but you say to heat it empty for 30 min. Just checking if I’m reading correctly.
Hi Karen, while we’ve never had an issue, we would follow the instructions on that specific product. To be safe, you can skip that specific pre-heating step. Hope you enjoy the bread!
Made this today. I think it came out as suppose to be. I would say it is a dobber bread. I will serve it with your garlicky chicken in the gravy. My husband will like it because he is a bread person. I love the crispy crust and soft interior. I used the dutch oven. Thanks
This bread had a good texture but I’m afraid it tasted far too salty! Followed the recipe exactly. I think it only needs ONE teaspoon of salt.
Hi Sally, can I substitute the honey for maple syrup ? Also can I use a stainless steel bowl instead of a glass one for the dough to rise in?
Thankyou
Hi Sami, Yes, maple syrup can be used instead, or even brown sugar.
I’ve tried this and another no-knead recipe, following instructions to the letter. But they come out *really* dense. I think this style of bread just may not be for me!
Hi Michele, This is a denser bread and not expected to be light inside, due to the oats and seeds packed inside, plus the no knead technique. Make sure to handle the dough with care after it rises to maintain all the air bubbles inside. Thank you for giving this one a try!
I just made this and it’s DELICIOUS! Thanks for publishing this oat bread recipe.
This is now my go to bread so easy and flavourful, this time I substituted a small amount of the flour for rye flour as I need to use it up thanks for the recipe
Just wanted to let you know, I made this bread and it was so good! I am a total novice and most times bread doesn’t work for me but this did and it was so easy. Thank you!
Sorry was not good!! Hard as a rock no flavor,didn’t rise very much
Made with freshly home fine milled spelt flour and the rolled oats indicated. Only use active dry yeast (don’t want the artifical conditioner in that Platinum yeast). Refrigerated about 17 hrs, only had white sesame seeds and ground flax, so substituted accordingly. Baked in Dutch oven on a silicone bread lift pad. Regarding rise: First rise was nearly doubled. Second rise after coming out of refrigerator was only about 25% in the 30 min window. Baked loaf was about 2.5 to 3 inches high in center, but sliced nicely. May use a bit more rise time after refrigerator next time. Suggestions? Outstanding crispy crust and spongey tender crumb. Thank you!
Hi Mel, we’re so glad you enjoyed the bread! Since it is a no-knead bread, it’s not intended to be an especially tall loaf. A longer second rise time will help a bit, but also make sure to handle the dough with care after it rises to maintain all the air bubbles inside. Thank you for giving this one a try!
This is one of my favorite breads to make. My family, friends and neighbors love it. I have given multiple loaves away at Christmas. Easy, always turns out fantastic and is sooooo tasty.
Can this be baked in a loaf pan?
Hi Linda, if using a loaf pan, we would make our multigrain sandwich bread or this honey oat bread instead.
Hi, I am interested in trying out this recipe and I wanted to ask if I can mix rye flour with the bread flour, like 50/50. I am looking for more healthier alternatives and love rye flour. So I wanted to ask if it is possible to mix it and what should the proportion be. Thanks
Hi Evelina, we haven’t tested the addition of rye flour here, but it would likely take some tweaks to the other ingredients as well. You might wish to search for a recipe that is specifically written to include rye flour, or, if you decide to do any experimenting here, please do let us know how it goes!
This was an awesome recipe and will
Certainly do it again. I used a bit more yeast as my yeast was in my freezer. The texture was sticky but not wet sticky… and looked amazing. I let it sit for 3 hours on the counter and in the fridge for 17 hours. Let it rest for 1.5 hours after putting it parchment paper . Covered and baked in Dutch oven for 40 mins and uncovered for 10 mins… and thermometer registered 202. It’s delicious and came out beautiful. I had a hummus turkey sandwich with broth soup. I have posted it to my story on IG.
I had so much hopes on this bread. I had the opposite effects described. My dough was never sticky or wet when mixing. It was dry and densed since the beginning. I use King Arthur bread flour all the time when baking bread, so the flour is not to blame. I followed every step and listen to the suggestions and watched the video from the author. Left the dough in the refrigerator for 4 hrs as it said minimum 2 hrs. Baked it on my pizza stone and let it rest few minutes and when I cut the bread, the slices were heavy but also dense and difficult to chew. For me, it was a sate of seeds.
The bread did not rise at all and is incredibly dense, what did I do wrong? I followed the directions exactly, and I know it’s not the yeast because I made a different loaf the same day that rose perfectly well.
Hi Brian, This is a denser bread and not expected to be light inside, due to the oats and seeds packed inside, plus the no knead technique. Make sure to handle the dough with care after it rises to maintain all the air bubbles inside. Thank you for giving this one a try!
This recipe is really good. I feel like a lot of the commentators that have certain negative feedback have never baked before, and are missing some basic skills to adjust or modify that can only come with being an experienced baker. I followed it exactly as written, did a 2 hour fridge rise due to time constraints, and I did somewhat shape the dough once it came out and before baking in dutch oven. It took 30 mins in the dutch oven with the cover on, and 25 minutes with the lid off. It’s a really good recipe that I feel can probably be adapted in a lot of different ways and still successful, however, it does require a basic knowledge of baking / breadmaking fundamentals. Thanks Sally and team!
Made this bread yesterday. It was beautiful and tasted great, but it was still a bit doughy when I cut into it. Rested in the fridge for 13 hours, cooked it on a baking sheet with steam to an internal temp of 197. Let it cool for 3 hours before cutting. Should I let the next one go until 200?
Hi Wendy, it does sound like the loaf may have been a bit under baked. Was the internal temperature taken from the center of the bread? The loaf should sound hollow when tapped, too. A few extra minutes should do the trick for next time!
A great seeded loaf with minimal work, however I like being able to add some whole wheat flour to it. I found if I cut the oats back to 1/2 C and substituted 1/2 C of WW flour for the bread flour, it came out great. Keeping the oats the same made the loaf too dense in my opinion. It’s otherwise definitely a keeper for me!
The smell of the yeast when I cut the loaf was overwhelming. Next time, I will use half of what the recipe calls for. Other than that, the bread is good.
Hi Matisse, Was your kitchen particularly warm, causing the dough to rise quickly? That’s often the culprit for overly yeasty breads/doughs, when the dough rises too quickly before the yeast finishes acting. Leaving it out for a bit too long can cause it, too. We don’t recommend reducing the amount of yeast, as that will compromise the rise. Thank you for giving this a try!
This is my favorite bread recipe! I made it with GF flour and it came out perfectly. Hearty, healthy, filling and delicious. Would you know the nutritional content?
Hi Sarah! 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
Can’t wait to try this recipe with gf flour for my daughter! I saw one review that did so and it worked well, crossing my fingers it will turn out well!
thanks for a lovely recipe.
I didn’t refrigerate and it came out perfectly.
Just the kind of loaf I was looking for.
Ruth
From New Zealand