Easy Seeded Oat Bread

• Preparation time: 20 mins
• Baking time: 70 mins
• Servings: 10

No proofing. No kneading. Bomb texture. Nutty taste. Just like that – poof! Unlike its store-bought wannabe relatives, this bread is packed with nothing but natural ingredients, is super easy to make and will stay soft for days. Also, only one slice will give you around 25g of carbs and 5g of fibre – your gut will thank you. If you’re a fan of soft-like-a-feather loaves, you should absolutely give this one a try.

Ingredients

• 100g buckwheat flour
• 100g rice flour
• 50g teff flour
• 100g certified GF oats
• 50g flax seeds
• 50g sunflower seeds
• 1 tbsp baking soda
• 40g psyllium + 300 ml water
• 3 tbsp plain yoghurt
• 2 tbsp salt
• 2 tbsp olive oil
• 400ml water

Instructions

1. Whisk the psyllium together with water and set aside for 15 mins.
2. Mix all dry ingredients in a bowl.
3. Add olive oil and water, mix until well blended. I prefer working with a wooden spatula, but a stand mixer should work, too.
4. Work the psyllium mixture into the dough. It should be smooth by now, a bit wobbly and easy to work with.
5. Line a bread form with parchment paper. Transfer the dough into it and sprinkle with seeds of choice. Gently press them into the dough so they don’t fall off when cutting.
6. Bake for 70 minutes at 180C.
7. Take the bread out the form and let it cool before cutting.

I wouldn’t recommend freezing this bread as it can get soggy when defrosted. The wonderful thing about it is, it can last up to 3-4 days without turning into a stone. Enjoy and comment if you’ve tried it!