Soaked Oats Bread
Not only is this bread loaded with nourishment, it’s really easy to make. Simply stir, soak, stir again and bake. Serve a slice with a bowl of soup ...or salad to round them out into a main meal. Or, toast some for breakfast on those days when you’re not particularly hungry - with over 8g of protein and 5g of fibre per slice, it’ll keep you going for much longer than your average loaf. It freezes well, so consider making 2 loaves and keeping some slices in the freezer. Read more Not only is this bread loaded with nourishment, it’s really easy to make. Simply stir, soak, stir again and bake. Serve a slice with a bowl of soup or salad to round them out into a main meal. Or, toast some for breakfast on those days when you’re not particularly hungry - with over 8g of protein and 5g of fibre per slice, it’ll keep you going for much longer than your average loaf. It freezes well, so consider making 2 loaves and keeping some slices in the freezer.
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fats
seeds
points
fats
seeds
NUTRITION PER SERVING (Read more)
Notes
Freezing Instructions: Freeze slices in an airtight container or bag for up to 3 months. Place pieces of parchment in between to prevent sticking. Defrost overnight in the refrigerator and then toast.
Alternatives:
pumpkin, sesame sunflower seeds - bag of Omega seed mix
eggs - flax egg (make by mixing 1 tbsp milled flax with 3 tbsp water, rest for 10-15 minutes to thicken)
points
fats
seeds
Ingredients
Method
Gather and prepare your ingredients. Line a 2lb loaf tin with parchment paper.
Place the pumpkin, sunflower and sesame seeds, oats, chia seeds, milled flax, buckwheat flour and salt into a bowl. Add the water and olive oil and stir to combine. Cover and set aside to soak overnight, or for at least 1 hour.
Preheat the oven to 210°C/190°C fan. Sprinkle the bicarb over the surface of the batter and pour the vinegar over, allowing it to fizz up. Add the eggs and stir well to incorporate, until you have a wet, sloppy mix. Pour into the prepare loaf tin and bake for 1 hour 10 minutes. Remove from the loaf tin and allow to cool completely on a wire rack before slicing. If your mixture is not wet and sloppy, add a little extra water. If in doubt, knock the bottom of the loaf - it will sound hollow when fully cooked.
Notes
Freezing Instructions: Freeze slices in an airtight container or bag for up to 3 months. Place pieces of parchment in between to prevent sticking. Defrost overnight in the refrigerator and then toast.
Alternatives:
pumpkin, sesame sunflower seeds - bag of Omega seed mix
eggs - flax egg (make by mixing 1 tbsp milled flax with 3 tbsp water, rest for 10-15 minutes to thicken)
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