A bread which is not really a bread but kind of resembles it, but better, so much better! This oat bread recipe originally comes from a book I bought a while ago, My New Roots by Sarah B. You should check out her blog, it has really lots of great recipes! Like hundreds of them really. Amazing girl! Her oat bread consists basically of oats and seeds. If you don’t happen to have psyllium you can substitute it with the equal amount of ground flax seeds. You can make perfect toasts with the oat bread btw.
Ingredients (1 loaf of bread)
- 1 cup / 135 g sunflower seeds
- ½ cup / 85 g flax seeds
- ½ cup / 55 g hazelnuts or pumpkin seeds
- 1 ½ cups / 140 g oats
- 2 Tbsp. chia seeds
- 4 Tbsp. psyllium seed husks
- 1 Tsp. sea salt
- (Optional) a small handful of olives, pitted and chopped
- 1 Tbsp. maple syrup or honey
- 3 Tbsp. olive oil
- 1 ½ cups / 350 ml water
- Combine all dry ingredients in a bowl.
- Whisk maple syrup, oil and water together in another bowl. Add this to the dry ingredients and mix very well until everything is completely soaked. Wait until all the liquid is absorbed. It took me approximately 30 minutes, but I assume it might take longer. The idea is that you get a very sticky and rough dough.
- Preheat oven to 350°F / 175°C.
- Once ready, transfer the dough in a silicon loaf pan. Smooth out the top with the back of a spoon. Put it away in the fridge for an hour. The dough is ready when it retains its shape even when you pull the sides of the loaf pan away from it.
- Place the loaf pan in the oven on the middle rack, and bake for 30 minutes. Remove the bread from the loaf pan, place it upside down directly on the rack and bake for another 30 minutes. Bread is done when it sounds hollow when tapped.
- Let cool completely before slicing.
- Store the oat bread wrapped in bread paper or parchment up to five days.