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Baking recipe · from the recipe book

Soft Honey Oat and Seed Boule

A tender, soft-crusted round loaf with a sweet, nutty oat flavor and a pleasant crunch from sunflower-free mixed seeds.

Soft Honey Oat and Seed Boule

Ingredients

  • 3⅔ cups450 gAll-purpose flour
  • 1⅓ cups110 gOld-fashioned rolled oatsdivided: 100 g soaked, 10 g for topping
  • ¾ cup180 gWaterboiling, for soaking the oats
  • ¾ cup (180 ml)200 gMilk, 2%warmed to about 100°F (38°C)
  • 1½ tbsp30 gHoney
  • 2 tbsp30 gUnsalted buttermelted, divided: 20 g in dough, 10 g for brushing
  • 1 packet7 gInstant yeast
  • 1½ tsp9 gSalt
  • ¼ cup30 gPumpkin seeds (pepitas)
  • 2 tbsp20 gSesame seeds
  • 2 tbsp15 gGround flaxseed

Steps

  1. Soak the oats: put 100 g of the oats in a large bowl, pour the boiling water over them, stir and let stand 20 minutes until cooled to lukewarm. Set the remaining 10 g of oats aside for the topping.
  2. Melt the butter; set 20 g aside for the dough and 10 g for brushing the baked loaf.
  3. To the soaked oats, add the warm milk, honey, 20 g melted butter and instant yeast; stir to combine.
  4. Add the flour, salt, pumpkin seeds, sesame seeds and flaxseed. Mix into a shaggy dough, then knead 8–10 minutes until smooth and slightly tacky. This is about 84% hydration counting water and milk (oats absorb much of it) and 2% salt.
  5. Cover and let rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size.
  6. Turn the dough out, press gently and shape into a tight round boule. Set it seam side down on a parchment-lined baking sheet.
  7. Brush the top lightly with water and sprinkle with the reserved oats, pressing them in. Cover and proof at about 75°F (24°C) for 45–60 minutes, until puffy and the dough springs back slowly when poked.
  8. While the loaf proofs, preheat the oven to 375°F (190°C).
  9. Score the top shallowly and bake 35–40 minutes, until golden and the center reaches 190°F (88°C).
  10. Brush the hot loaf with the reserved 10 g melted butter for a soft crust, then cool on a rack at least 1 hour before slicing into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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