Recipes

Easy Seeded Oat Bread

Easy Seeded Oat Bread

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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast
Calories: 210
Ingredients Method Notes

Ingredients
  

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

Method
 

  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.

Notes

Nutrition facts:
Makes ca. 10 slices. Per slice: 250 kcal | Protein 7.9 g | Carbs 29.6 g | Fat 10.8 g | Fibre 8.8 g.
For athletes:
This is a quite fibre-dense, slow-carb bread thanks to psyllium, flax, seeds, and wholegrain flours, excellent for glycaemic control and gut health.
I’d pair it with an extra protein source if you’re using it for breakfast or a snack inbetween.