July 19, 2025
Seeded Honey Oat Boule
Prep time:
1 hour and 40 minutes
Cook time:
55 minutes
Total time:
2 hours and 35 minutes including rest time
Seeded Honey Oat Boule
Indulge in the world of gluten-free baking with our Seeded Honey Oat Boule recipe – a combination of flavors and textures that’s bound to make your heart and taste buds sing. Imagine a golden-brown boule, its crust invitingly crisp, giving way to a tender, honey-infused crumb adorned with a medley of sunflower, pumpkin, and sesame seeds. It’s a masterpiece that not only caters to dietary needs but also celebrates the sheer joy of homemade goodness.
Crafting this boule is an enchanting experience. As the dough comes together, the aroma of honey fills the air, and the blend of gluten free flours (Hand + Heart Gluten Free All Purpose Flour and Hand + Heart Gluten Free Artisan Blend Flour) transforms into a dough that’s pliable, promising and easy to work with. When the baking is done, you’ll be rewarded with a loaf that’s beautifully golden brown and crusty– the sweetness of honey, the nuttiness of oats, and the delightful crunch of seeds. Get ready to embrace the pleasure of gluten-free baking and savor each joyful slice of this Seeded Honey Oat Boule.
Seeded Honey Oat Boule
Prep time:
1 hour and 40 minutes
Cook time:
55 minutes
Total time:
2 hours and 35 minutes including rest time
Yield:
Makes 1 9” Boule
Author:
made by hand, from the heart
Ingredients
INGREDIENTS:
1 ¾ cups (250g) Hand + Heart Gluten Free All Purpose Flour
1 ½ cups (250g) Hand + Heart Gluten Free Artisan Blend Flour
2 (12g) teaspoons salt
7g active dry yeast
2 cups (473ml) warm water (110ºF)
2 tablespoons (20g) vegetable oil
2 tablespoons (40g) honey
2 teaspoons apple cider vinegar
½ cup (42.5g) whole rolled oats (not instant)
¼ cup (30g) pumpkin seeds
¼ cup (30g) sunflower seeds
2 tbs (18g)dark sesame or flax seeds
Seed Topping Mixture:
1 tablespoon (5g) whole rolled oats
1 tablespoons (8g) pumpkin seeds
1 tablespoons (8g) sunflower seeds
1 teaspoons (3g) dark sunflower or flax seeds
Instructions
INSTRUCTIONS:
Mixing the dough:
- In a stand mixing bowl, add both gluten free flour, salt, and yeast. Whisk to combine.
- In a small measuring cup, add the water, oil, honey and apple cider vinegar. Whisk to combine.
- Add the water mixture into the flour mixture and stir with a spatula until the liquid is absorbed. Fitted with a dough whisk, start slow the stand mixer on low and move speed up to number 4 for 8 minutes, stopping in between to scrape the bottom of the bowl.
- Add the whole rolled oat and all the seeds and mix on number 4 setting for additional 2 minutes.
- Remove hook and gather dough into a ball. Cover with a cling wrap or kitchen town and let rest inside the bowl for 30 minutes.
Proofing the dough:
- Invert dough into a heavily floured counter. Dusting top of dough with gluten free flour to prevent from sticking to hands and surfaces.
- Gently flatten the dough and fold it onto itself 2x and form into a ball. Use a bench scraper to help with forming the dough into a ball. Pinch seems.
- Invert dough seem up onto a floured proofing basket or a large bowl lined with a kitchen towel dusted with gluten free flour. Cover with a kitchen towel and let rest on the counter for 1 hour.
OVERNIGHT PROOFING: Cover basket with plastic wrap and then the cloth that came with the proofing basket and place in the refrigerator to proof for a minimum of 4 hours or overnight. Let rest on the counter for 1 hour while the oven is preheating before baking.
Prepare to bake the dough:
- While the dough is proofing, insert a Dutch Oven in the oven and preheat oven to 470ºF.
- Invert dough onto a bread mat or parchment paper. Spray top of dough with water and sprinkle seeds and oats on top gently pressing seeds into the dough. Score top of the dough with a lame or sharp knife.
- Remove Dutch Oven from the oven and remove lid. Carefully transfer the parchment paper with dough and cover Dutch Oven with the lid. Bake for 30 minutes. After 30 minutes, remove lid and reduce oven temperature to 440ºF and bake for additional 20-25 minutes until internal temperature reaches 210ºF.
- Let rest on the counter for a minimum of 1 hour before cutting.
NOTE: Bread will stay fresh 3 days on the counter or up to 2 week in the refrigerator. Slice the bread and store in the freezer for longer shelf life and make toast whenever you need it.
keywords: gluten free Seeded Honey Oat Boule, Seeded Honey Oat Boule
