This Gluten-Free Seeded Oat Bread is soft inside, crusty outside, and full of healthy seeds and oats. It has a rich homemade flavor and a hearty texture that makes it perfect for sandwiches, toast, or serving with soup.

Unlike many gluten-free breads that can feel dry or crumbly, this loaf stays soft and chewy thanks to the balanced flour blend and slow rising time. The oats add tenderness, while the pumpkin seeds, sunflower seeds, and flax seeds bring crunch and nutrition.

This recipe creates a rustic artisan-style loaf without complicated techniques. Even though the dough is sticky, it is very simple to prepare. The long refrigerator rest improves the flavor and gives the bread a better texture.

If you love homemade gluten-free bread with seeds and oats, this recipe is perfect for you.

Why You Will Love This Recipe

• Completely gluten-free
• Soft and chewy texture
• Crunchy seed topping
• Great for sandwiches or toast
• Easy overnight artisan bread
• Full of healthy ingredients

Ingredients

For the Dough

• 3 cups gluten-free bread flour blend
• 2 teaspoons instant yeast
• 1 cup gluten-free rolled oats
• 1/4 cup pumpkin seeds (pepitas)
• 1/4 cup sunflower seeds
• 2 tablespoons flax seeds
• 2 teaspoons coarse sea salt
• 2 tablespoons honey
• 1 1/2 cups warm water (95°F / 35°C)
• 1 tablespoon psyllium husk (recommended for better texture)

For the Topping

• 1 tablespoon gluten-free rolled oats
• 1 tablespoon pumpkin seeds
• 1 tablespoon sunflower seeds
• 1 teaspoon flax seeds

Ingredient Details

Gluten-Free Bread Flour

Use a high-quality gluten-free bread flour blend for best results. A blend with rice flour, tapioca starch, and potato starch works well.

Psyllium Husk

This helps replace gluten elasticity and improves the texture of the bread. It helps the loaf hold together better.

Oats

Always use certified gluten-free oats to avoid contamination.

Seeds

Pumpkin, sunflower, and flax seeds add flavor, crunch, and nutrition.

Honey

Honey adds light sweetness and helps activate the yeast.

Instructions

Step 1: Mix the Dry Ingredients

In a large mixing bowl, whisk together:

• Gluten-free flour blend
• Instant yeast
• Gluten-free oats
• Pumpkin seeds
• Sunflower seeds
• Flax seeds
• Psyllium husk
• Salt

Mix everything well until evenly combined.

Step 2: Add Water and Honey

In a measuring cup or small bowl, mix warm water and honey together.

Pour the liquid into the dry ingredients.

Using a wooden spoon or spatula, mix until all the flour is moistened.

The dough will look sticky and shaggy. This is normal for gluten-free dough.

Step 3: Shape the Dough

Using the spoon or lightly wet hands, gently shape the dough into a rough ball inside the bowl.

Do not knead heavily because gluten-free dough does not need traditional kneading.

Step 4: First Rise

Cover the bowl tightly with plastic wrap or foil.

Leave at room temperature for about 3 hours.

During this time:

• The dough will rise
• Air bubbles will form
• The texture will become lighter

Step 5: Refrigerate the Dough

Place the covered bowl into the refrigerator for at least 12 hours or up to 3 days.

This resting period improves:

• Flavor
• Texture
• Crust quality

The bread develops a more artisan-style taste after chilling.

Step 6: Prepare the Baking Tray

Dust a baking tray lightly with gluten-free flour or cornmeal.

If using parchment paper, make sure it is safe for high heat.

Step 7: Shape the Bread

Using floured hands, gently remove the dough from the bowl.

Shape into a round loaf.

The dough will still feel sticky, which is completely normal.

Place the loaf onto the prepared tray.

Step 8: Add the Topping

Mix together:

• Oats
• Pumpkin seeds
• Sunflower seeds
• Flax seeds

Sprinkle the topping over the loaf.

Press lightly so the seeds stick to the dough.

Step 9: Final Rest

Cover loosely and let the loaf rest for 45 minutes.

This helps the dough relax before baking.

Step 10: Preheat the Oven

While the dough rests, preheat the oven to:

425°F (218°C)

A fully heated oven helps create a better crust.

Step 11: Score the Dough

Using a sharp knife or bread lame, cut a slash or X on top about 1/2 inch deep.

This helps the bread expand while baking.

Step 12: Optional Steam Method

For a crispier crust:

• Place a metal pan on the bottom oven rack
• Carefully pour 3–4 cups boiling water into the pan

The steam helps create a beautiful crust.

Step 13: Bake the Bread

Place the loaf on the center oven rack.

Bake for about 40 minutes.

The bread should become:

• Golden brown
• Firm outside
• Slightly hollow sounding when tapped

The internal temperature should reach:

195°F (90°C)

Step 14: Cool Before Slicing

Remove the bread from the oven.

Allow it to cool for at least 15–20 minutes before slicing.

This helps the inside finish setting properly.

Tips & Tricks

• Use gluten-free bread flour for best structure.
• Psyllium husk helps prevent crumbly bread.
• Keep hands floured because dough is sticky.
• Steam creates a crispier crust.
• Let bread cool fully before slicing.

Common Mistakes to Avoid

Adding Too Much Flour

Sticky dough is normal. Extra flour can make the bread dense.

Skipping Psyllium Husk

Without it, the loaf may crumble more easily.

Underbaking

Gluten-free bread needs enough baking time to set properly.

Cutting Too Soon

Warm bread may feel gummy if sliced too early.

Serving Ideas

This bread tastes amazing:

• Toasted with butter
• With soup or salad
• As sandwich bread
• With cream cheese
• With honey or jam

Storage Instructions

• Store in an airtight container for 2–3 days
• Refrigerate for longer freshness
• Freeze slices for up to 3 months

Notes

• Use certified gluten-free oats only.
• Dutch oven baking creates an extra crispy crust.
• You can add sesame or poppy seeds for extra flavor.
• If using active dry yeast, rising time may take longer.
• The dough is softer than regular wheat dough.

Gluten-Free Seeded Oat Bread

Description

This Gluten-Free Seeded Oat Bread is soft, chewy, and packed with healthy oats and crunchy seeds. Perfect for toast, sandwiches, or soup.

Duration

• Prep Time: 20 minutes
• Rise Time: 15 hours
• Bake Time: 40 minutes
• Total Time: About 16 hours

Ingredients

Dough

• 3 cups gluten-free bread flour
• 2 teaspoons yeast
• 1 cup gluten-free oats
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 2 tablespoons flax seeds
• 1 tablespoon psyllium husk
• 2 teaspoons salt
• 2 tablespoons honey
• 1 1/2 cups warm water

Topping

• Oats
• Pumpkin seeds
• Sunflower seeds
• Flax seeds

Instructions

1. Mix flour, yeast, oats, seeds, psyllium, and salt.
2. Add honey and warm water. Mix into sticky dough.
3. Cover and rise for 3 hours.
4. Refrigerate overnight.
5. Shape into loaf and place on tray.
6. Add topping and rest 45 minutes.
7. Score the loaf.
8. Bake at 425°F (218°C) for 40 minutes.
9. Cool before slicing and serving.