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...
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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.
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.
Plantpoints
fats
Plantpoints
fats
TRY MORE RECIPES for high fibre bread
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.
Some of the seeds may develop a green-ish tinge during baking. This is a normal reaction to the bicarb and doesn't affect the flavour in any way.
As an alternative for eggs, try a flax egg (make by mixing 1 tbsp milled flax with 3 tbsp water, rest for 10-15 minutes to thicken)
Plantpoints
fats
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.
Some of the seeds may develop a green-ish tinge during baking. This is a normal reaction to the bicarb and doesn't affect the flavour in any way.
As an alternative for eggs, try a flax egg (make by mixing 1 tbsp milled flax with 3 tbsp water, rest for 10-15 minutes to thicken)
User comments (50)
This was lovely when I cooked it properly. First time round, I mixed in the side of vinegar and bicarb as I didn’t read the recipe. That made nice crisp bread! When I cooked it properly beautifully moist and really nice bread this will be a staple.
Has the FREE been missed off Gluten
please?
Delicious! I added extra water and only needed to cook for 1 hour. Will definitely be making this regularly!!!
This is so delicious and moist. I love this bread. I soaked it overnight and couldn't wait to get back from the farmers market to add the eggs and rest of the ingredients. This will definitely be on weekly repeat.
This is delicious, healthy and so easy to make
This is a great store bought bread replacement and super versatile. Just be sure to allow soaking time. This time I only threw in fresh dill, which was very subtle. Next time I'm going to add garlic and Tuscan herbs to give it a really savoury flavour. 🙂
Delicious!
Fabulous bread recipe, my favorite if all if your bread recipes so far! So yummy and flavourful, thank you!
This bread is delicious! I have tried almost all of the other nut and seed breads and I find them to be too rich and dense, but this one is lovely and light and still nutritious. Definitely a keeper I had 1 tablespoon of maple syrup to balance out the flavors.
Super easy and healthy!!
This loaf cuts very well. Great for freezing.
Really tasty bread, lovely toasted with honey!
This is an easy recipe to bake. Just a little pre planing required.
My husband is begging me to make this weekly. My daughter hates it :/ but more for us! This many seeds does make it rather expensive- I’ll try finding the seeds in bulk at Costco.
Grandkids didn’t want a bar of it and so I was assured it was super healthy and I loved it ! Easy and tasty!
Delicious, moist and chewy. 1 slice with almond butter is very filling.
So easy to make, moist and tasty. Will definitely do it again.
I totally love this recipe. The bread is delicious as is, toasted or with toppings it is perfect.
I absolutely love this recipe. I wanted to try making my own bread for some time now and this recipe was such a good entry point! Compared to yeast-based bread it's foolproof and takes almost no time. It's delicious, healthy and hearty.
Delicious & easy!! Yumm!!
Really tasty and so easy to make. I have a notebook with my favourite recipes in and this is on page one. A real family favourite ❤️
Fantastic flavor and wonderful texture. I, of course, couldn't wait for it to fully cool. No harm done! Could you measure the pan so that I know what to use? The same with the seed bread. Neither is that tall in the way that I made them. I would like them taller for making sandwiches. Thank you!
Absolutely love this so easy and very filling
Really tasty and very simple to make! Definitely be making this one again.
Just perfect! I adjusted the salt to our taste and it’s favourite in our house.
I mixed the vinegar with the eggs, beat them together in a measuring cup. Stirred baking soda in to mixture in the bowl after soaking THEN added egg/vinegar mix. It worked!
Really tasty. Loved it with buckwheat but may try rye next time. It’s a keeper
Fab recipe. Delicious
So delicious and full of goodness. Another new favourite of mine from the DK app.
My go to, so easy, so substantial, yum!
I am on a personal mission to drastically reduce my reliance on bread. This is a great alternative for me. It was easy to make. I cooled and sliced it to store in the freezer. This has worked well for me. A great alternative to bread as we know it.
LOVE THIS BREAD
Give it a go you can't go wrong. Very satisfying slice of bread anytime of the day. Super easy to make. I particularly enjoyed using buckwheat for the first time in my life . It didn't dissappoint!!! It's a good thing to expand your knowledge and tastebuds especially when good results come at the end. Go for it....
Recipe was great but reset itself to number of people in plan (3) so a very small loaf!
Very tasty!
Brilliant recipe for gluten free diet. The bread has a lovely texture and is very tasty. Will make again.
Nice texture and great taste. One slice makes a very filling open face sandwich for lunch. The sunflower seeds turned a bright green but didn’t alter the taste.
I think the cooking time is a bit long, depending on your oven i would keep an eye on it as it may not need the full 70 mins.
I love this recipe, it's so easy and prep time is minimal. My 6 year old also loves the bread!
Wonderful recipe, easy to make and very tasty.
Substituted plain white flour as didn't have buckwheat flour. Delicious! 1/2tsp of salt was enough, otherwise followed the method to the letter. Also approved by my 16 year old son 😊
A little too salty for my taste. Otherwise another great bread.
Very easy to make and versatile
Really loved this. Left it to soak for as long as possible
Nice and nutty and light, not as dense as some alternative bread, but it had a bit of an unpleasant odour, which has put me off making again
Absolutely love this. Feels like you’re eating slice of good health!!
So easy to make, delicious and filling.
Very dry, has a taste like burnt plastic!?
Perfect
Hard to stop eating it!! This is delicious!
I have been baking the ''life changing loaf of bread'' for many years - (I may be wrong but I think the LCLoB is the inspiration behind this recipe) and I think this is a better one, much more ''bready'' and with more protein. I didn't have oats so have replaced with quinoa flakes. Next time I will try with some sourdough starter and see....