Rustic Pecan, Oat & Seed Bread

🍞 Rustic Pecan, Oat & Seed Bread

A hearty, rustic bread with buttery pecans, a little crunch from sunflower and pumpkin seeds, and oats for a softer, moister interior.

💛 A little note from my kitchen

The oats in this recipe may mean your dough needs a bit more water, and it may not appear to rise as much. Trust the process! This bread turned out so moist, soft, and delicious. I wish I could capture just how amazing it was—but you’ll have to make it and taste it for yourself!

🌾 Ingredients

• 2 cups bread flour (or all-purpose flour)
• 1 cup white whole-wheat flour
• ½ teaspoon instant or rapid-rise yeast
• 1¼ teaspoons salt
• 1⅓ cups warm water (105–110°F), plus 1–2 tablespoons if needed
• ½ cup chopped pecans
• ¼ cup old-fashioned rolled oats
• 2 tablespoons sunflower seeds
• 2 tablespoons pumpkin seeds
• 1 tablespoon olive oil

👩‍🍳 Instructions

1. Mix the dough

In a large bowl, combine the flours, yeast, salt, oats, sunflower seeds, and pumpkin seeds.

Add the warm water and olive oil. Stir until a shaggy, slightly sticky dough forms. If it seems dry, add another tablespoon or two of water.

2. Add the pecans

Gently fold in the chopped pecans, distributing them throughout the dough.

3. Rise in the Instant Pot

• Place the dough in a lightly oiled bowl that fits inside your Instant Pot.
• Use the Yogurt Low/Less setting, provided it maintains a gentle dough-proofing temperature of approximately 80–90°F.
• Let rise approximately 3–4 hours, or until doubled and puffy. Check earlier, since the rise may be faster.

4. Shape the loaf

• Transfer the dough onto lightly floured parchment paper.
• Gently shape into a round loaf.
• Let rest for 20–30 minutes while the oven preheats.

5. Preheat the Dutch oven

• Preheat the oven to 450°F.
• Place the covered Dutch oven inside for 30 minutes.

6. Bake

• Carefully lower the dough, still on parchment, into the hot Dutch oven.
• Bake covered for 30 minutes.
• Remove the lid and bake another 10–15 minutes, until beautifully golden brown.
• The internal temperature should reach approximately 200–205°F.

7. Cool

Transfer to a cooling rack and allow to cool for at least 45–60 minutes before slicing.

✨ Why I love this combination

• Pecans: Rich, buttery flavor and a wonderful nutty texture.
• Oats: Help hold moisture for a more tender interior.
• Sunflower seeds: Add a mild, pleasant nuttiness.
• Pumpkin seeds: Provide a little extra crunch without overwhelming the pecans.
• Olive oil: Helps soften the crumb and keeps the bread from feeling dry.

💡 My recommendation: Don’t add any other seeds. This combination has enough texture and flavor without becoming overly dense or competing with the pecans.

A crisp, rustic crust with a soft, moist interior—homemade bread worth waiting for. 💛