Seeded Oat Bread
This Seeded Oat Bread is a no-knead, oil-free, vegan, gluten-free bread loaded with fiber and protein.
Equipment
- loaf tin
- Mixing Bowl
- spoon
- kitchen towel
Ingredients
Dry Ingredients
- 180 g rolled oats
- 100 g sunflower seeds
- 80 g ground flaxseed
- 50 g pumpkin seeds
- 30 g chia seeds
- 30 g psyllium husk Necessary for binding and texture
- 1 teaspoon salt
Wet Ingredients
- 400 ml hot water
- 1 tablespoon apple cider vinegar
Instructions
Preparation
- Stir all the dry ingredients in a large bowl.
- Add the wet ingredients (water and apple cider vinegar) and mix again – first with a wooden spoon, then with your hands.
- Transfer the dough to a parchment paper-lined loaf tin, cover with a damp kitchen towel or plastic wrap, and set aside for 30 minutes, preheating the oven to 360F/180C in the last 15 minutes.
- Transfer the loaf to the oven and bake for around 50-60 minutes until the top is golden brown.
- Remove the seed loaf from the oven and leave it to cool before slicing.
Notes
Don’t omit the psyllium. Use a metal loaf pan for best results. Allow to cool completely before slicing to ensure the loaf sets properly.
Nutrition
Serving: 1sliceCalories: 150kcalCarbohydrates: 15gProtein: 5gFat: 7gSaturated Fat: 0.5gPolyunsaturated Fat: 5gMonounsaturated Fat: 1gSodium: 200mgPotassium: 150mgFiber: 5gCalcium: 3mgIron: 6mg
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