Description
This hearty and healthy Seeded Oat Bread combines the wholesome flavor of oats with a variety of nutritious seeds. Perfectly suited for breakfast, sandwiches, or as a side, this bread is easy to make at home and packed with fiber and nutrients from whole grains and seeds, offering a delicious and satisfying loaf every time.
Ingredients
Scale
Wet Ingredients
- 2 cups warm water (about 110°F/43°C)
- 1 tablespoon honey or maple syrup
- 1 tablespoon olive oil (or vegetable oil)
Dry Ingredients
- 2 cups rolled oats (old-fashioned oats)
- 1 packet active dry yeast (about 2 ¼ teaspoons)
- 1 teaspoon salt
- 2 cups whole wheat flour (or all-purpose flour, if preferred)
- 1 cup oat flour (optional, for extra oat flavor)
- 1 tablespoon ground flaxseeds (optional, for added fiber)
Seeds
- 1 cup mixed seeds (sunflower, sesame, pumpkin, or flax)
Instructions
- Prepare the Oats: In a medium bowl, combine the rolled oats and warm water. Let them sit for 10-15 minutes to soften the oats and start absorbing the liquid.
- Activate the Yeast: In a small bowl, mix warm water with honey or maple syrup. Sprinkle the active dry yeast over the liquid and let it rest for about 5 minutes until it becomes foamy, indicating the yeast is active.
- Mix the Ingredients: Add the yeast mixture, olive oil, salt, and flour to the soaked oats. Stir thoroughly until a dough forms. If the dough feels too sticky, gradually add a bit more flour, working it into the mixture.
- Add the Seeds: Incorporate the mixed seeds and optional ground flaxseeds into the dough, mixing well to ensure even distribution throughout.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead it for 5-7 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
- First Rise: Place the kneaded dough into a greased bowl, cover it with a clean towel or plastic wrap, and allow it to rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size.
- Shape the Dough: Punch down the risen dough gently to release trapped air. Shape it into a loaf and place it into a greased 9×5-inch loaf pan, smoothing the top as needed.
- Second Rise: Cover the loaf pan and let the dough rise again for about 30 minutes or until it puffs up noticeably.
- Bake the Bread: Preheat your oven to 375°F (190°C). Bake the loaf for 30-35 minutes, or until the crust is golden-brown and the loaf sounds hollow when tapped on the bottom.
- Cool and Serve: Let the bread cool in the pan for 10 minutes to set. Then transfer it to a wire rack to cool completely before slicing to maintain texture.
Notes
- For a stronger oat flavor, add the optional oat flour as indicated.
- Ground flaxseeds boost fiber content but are optional depending on taste preferences.
- If the dough is too sticky to handle, add flour gradually but avoid adding too much to keep the bread moist.
- Ensure water temperature is around 110°F (43°C) for activating yeast properly; too hot can kill the yeast.
- Using a greased pan prevents sticking and helps the bread maintain shape.
- Allow bread to cool fully before slicing to avoid crumbling.
- Store bread in an airtight container at room temperature for up to 3 days or freeze slices for longer storage.
