I love making bread – something about it just feels nice, from the smell of the kitchen to the fresh from the oven, mouthwatering, first slice. This bread is hearty, sweet, and full of good things like oats, molasses, pumpkin seeds, flax, and raisins, making it one delicious, easy to make, homemade bread! The idea comes from my Mom’s Dakota rolls which I think are a spin off of the bread served at Dakota restaurants. No matter how we get to this recipe, the result is just pure delicious! And, we are making it the “easy” way with no kneading, similar to our No Knead Oatmeal Bread and Easy Artisan Bread.
To get started we need a large container with a cover. I use a large food grade plastic bucket that I previously kept sugar in. A bowl with saran wrap or large stock pot will also work, just make sure it is big enough for the rising dough. Add all the ingredients into the container. If you don’t particularly like some of the seeds or raisins in this recipe, feel free to adjust to your liking.
Mix really well.
Cover and place in the refrigerator overnight.
When you are ready to bake the bread, sprinkle a little flour on the top of the dough and pull out a handful. I like to split into two loaves, so kind of divide it in half and shape into an oval. You want to stretch the top of the dough over the sides and tuck under the bottom to make a smooth top to the loaf.
Place the loaves on a greased cookie sheet. Frugal tip – use a butter wrapper to grease the pan.
Sprinkle with a little oatmeal, flour, pumpkin seeds, or any combination of seeds/oatmeal if you like and then slice 3-4 slashes on the top, about 1/4 inch deep. This will help the bread expand.
Let these loaves sit on the counter for 30 minutes. Pre-heat the oven to 450 degrees and place a pan of hot water on the bottom shelf of the oven. When the oven is up to temperature, place the loaves in the oven on the upper rack. Bake for 35 minutes.
Cool completely before slicing. Yum!
- 2 cups water
- 1 Tbsp. yeast
- 2 tsp. salt
- 3 cups all-purpose flour
- 1 cup rye flour
- ½ cup molasses
- 2 cups old fashioned oats
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- ½ raisins or dates (I used some of each because I ran out of raisins. The dates tend to mush into the dough while the raisins keep their shape a little better - use what you like and have on hand)
- ¼ cup flax seeds
- Add all the ingredients to a large container with a cover.
- Mix well.
- Cover and place in the refrigerator overnight
- The next day, pull out the dough and sprinkle a little flour on top.
- Divide the dough in half and form into ovals
- Place on a greased cookie sheet.
- Let set on the counter for 30 minutes.
- Preheat oven to 450 degrees and place a pan of water on the bottom shelf of the oven.
- Place the tray in the oven (above the water) and bake for 35 minutes.
- Cool completely before slicing.