Discover this rustic and healthy bread that combines the richness of oat flakes with the benefits of flax seeds. An express recipe, gluten-free if desired, perfect for those looking for a tasty alternative to traditional bread. In just 5 minutes of active preparation, you'll get a soft and nutritious bread that keeps for several days. This oat flake bread is a true culinary revolution: quick, economical and incredibly healthy. Its light texture and rustic taste make it the ideal companion for your breakfasts or meals. Easy to make with basic ingredients, it will surprise you with its quality and authenticity. A recipe that proves homemade can be both quick and delicious!
HAGEN 10-Piece Cookware Set - Removable Handle - Bordeaux
€59.90
Pros:
- High-quality non-stick stone coating
- Compatible with all stovetops, including induction
- Removable handle for easy storage
- Elegant Bordeaux design
Cons:
- Not dishwasher safe
- Can scratch if used with metal utensils
- 1
Blend the oat flakes until you get a fine texture, close to flour.
- 2
In a bowl, combine the oat flour, baking powder, salt and flax seeds. Add the eggs, yogurt and olive oil. Mix vigorously for 2-3 minutes until you get a homogeneous dough.
- 3
Cover the bowl and let rest for 10 minutes to allow the oat flakes to absorb the liquids.
- 4
Preheat the oven to 180°C (350°F). Grease a loaf pan and sprinkle the bottom with flax seeds. Pour the dough and bake for 40 to 50 minutes until the bread is golden brown and a knife inserted in the center comes out clean.
- 5
Let cool for 10 minutes in the pan before unmolding on a rack.
- Blending: The finer the flakes are blended, the lighter the texture will be
- Resting: Essential to activate the oat fibers
- Variations: Add sunflower seeds, nuts or cranberries
- Gluten-free: Use certified gluten-free oat flakes
- Enjoy this bread toasted with avocado, fresh cheese or your favorite spread. It also perfectly accompanies soups and salads.
- Keeps for 3-4 days in a cloth. Freezes excellently in slices. Can be lightly toasted after a few days.
