Description
This Savory Oatmeal Seed Bread is a wholesome, hearty loaf perfect for healthy comfort food lovers. Packed with nutrient-dense seeds and oats, it delivers a satisfying nutty crunch and chewy texture. With simple ingredients and no refined flour, it is naturally gluten-free and high in fiber, making it an excellent choice for a nutritious snack or breakfast toast.
Ingredients
Scale
Dry Ingredients
- 2 cups Rolled oats (Provide a hearty base and chewy texture.)
- 1/2 cup Sunflower seeds (Bring a nutty crunch.)
- 1/4 cup Ground flaxseed (Adds omega-3 fatty acids.)
- 1/2 cup Pumpkin seeds (Packed with minerals.)
- 1/4 cup Chia seeds (Helps with texture.)
- 2 tablespoons Psyllium husk (Acts as a binder.)
- 1 teaspoon Salt (Enhances flavors.)
Wet Ingredients
- 2 cups Hot water (Activates ingredients.)
- 1 tablespoon Apple cider vinegar (Supports rising process.)
Instructions
- Combine Dry Ingredients: In a large bowl, combine the rolled oats, sunflower seeds, ground flaxseed, pumpkin seeds, chia seeds, psyllium husk, and salt. Stir until well-blended to ensure even distribution of ingredients.
- Add Wet Ingredients: Slowly pour in the hot water and apple cider vinegar to the dry mixture. Use a wooden spoon initially to mix, then use your hands to knead the mixture into a cohesive dough.
- Prepare for Rising: Transfer the dough into a loaf tin lined with parchment paper. Cover the loaf with a damp kitchen towel and let it rest for 30 minutes to allow the psyllium husk and seeds to absorb moisture and help the dough bind.
- Preheat Oven: While the dough rests, preheat your oven to 360°F (180°C) to ensure even baking temperature.
- Bake the Bread: Place the loaf tin into the preheated oven. Bake the bread for 50 to 60 minutes until the top turns golden brown and the loaf is firm to the touch.
- Cool Down: Remove the bread from the oven and allow it to cool completely on a wire rack before slicing, ensuring the texture sets perfectly and slices cleanly.
Notes
- This bread is naturally gluten-free if using certified gluten-free oats and seeds.
- Psyllium husk acts as a binder and moisture retainer, making this bread dense and chewy without gluten.
- Store the bread wrapped tightly in the refrigerator for up to a week or freeze slices for longer storage.
- Feel free to add herbs or spices like rosemary or garlic powder for extra savory flavor.
- The bread does not contain yeast and relies on psyllium and vinegar for texture and leavening.
