Bread lovers, it’s time to rejoice! Continue reading for my (long awaited) sugar free, lactose free and refinedflour free oat bread recipe. I promise you’ll love the combination of it’s crisp crust and soft, chewy interior. So, without any further delay, let’s get straight to it:
Oat flour - 2 and a half cups
Linseed meal - 1 tsp
Baking powder - 1 tsp
Chia seeds - 1 Tbsp
Salt - ½ tsp
Granulated yeast - 1 Tbsp and a half
Rolled oats - ¼ cup
Liquid Stevia - 2 Tbsp
Apple cider vinegar - 1 tsp
Vegetable oil - 1/3 cup
Eggs - 2
Warm water - 1 cup
Mix the granulated yeast and warm water; leave it heating for 5-10 minutes.
In a large plastic container, add all the dry ingredients. Leave the baking powder at the top of the mixture.
Activate the baking powder with a tablespoon of apple cider vinegar ( it should immediately start to bubble). This will make the batter rise.
In another container, mix the vegetable oil, stevia, and the yeast water.
Pass all the wet ingredients to your dry ingredient bowl and add the 2 eggs.
Beat the whole mixture with a big spoon.
Once everything is incorporated and the mixture becomes sticky, remove it from the bowl and start to knead it all with your hands and a little oat flour.
Keep kneading until the dough doesn’t stick to your hands.
Sprinkle oat flour all over the bowl and put the kneaded dough back in.
Cover the bowl with aluminum foil and a dark cloth. Let it rest on the counter for 1-2 hours.
Preheat the oven at 350 degrees for 10 minutes.
During those 10 minutes, knead the dough again to make it smooth and shape it any way you please.
Bake the bread at the same temperature for 10 to 15 minutes.
Voilà! there you have your everyday morning source of protein and fibre. A filling and nutritious option for the perfect breakfast toast. It’s amazing with some butter and jam, a bit of hummus, or with my personal favorite: avocado slices!