Easy oat seed bread is made with no yeast. It's a dense healthy loaf that's perfect for toasting. Enjoy with butter, smashed avocado or your favourite toppings. There is no kneading, no yeast, easily mixed by hand and pack full of flavour and texture. I was sceptical after baking as it didn't look like normal bread. Then I toasted a slice and added a little butter and it was amazing. A cross between a very healthy bread and a cracker. Possibly the best-seeded bread without yeast I have tasted.
Takes = prep. 20 minutes + cooling
Bakes = 60 minutes
Makes = 1 small loaf 13 slices
Store = in the fridge for 1 week, freezer for a few months
- Porridge oats – 300g (3 cups)
- Sesame seeds – 80g (1/2 cup)
- Chia seeds* – 60g (1/2 cup)
- Pumpkin seeds – 70g *1/2 cup)
- Sunflower seeds – 60g (1/2 cup)
- Flaxseed or linseed – 1 tablespoon
- Ground flaxseed or psyllium husks – 40g (1/2 cup)
- Salt – 1 teaspoon
- Baking powder – 1 teaspoon
- Maple syrup – 1 tablespoon
- Warm water – 500ml (2 cups)
PREHEAT oven 20 minutes before baking, 180˚C fan-forced, 200˚C. Grease and line a small loaf tin.
ADD in all the dry ingredients and whisk. Add maple syrup to warm water, then pour into the dry ingredients and stir until fully combined. Rest for 5 to 10 minutes.
PLACE the dough into the prepared baking tin and smooth the top with a silicone spatula. Bake in the warm oven for 30 minutes. Remove from the oven and flip out the bread on a lined baking tray and cook the bottom for a further 30 minutes.
COOL completely before cutting. I left my bread overnight. I love this bread toasted as it is quite dense and the toasting made all the difference. It's not really a fluffy sandwich bread but very tasty.