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 s...oup 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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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.
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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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.
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.
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)
User comments (25)
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....
Excellent. I used spelt as I didn’t have any buckwheat
Brilliant Recipe.. Easy to make and satiating..!
Second time I make this bread. So good and all the fibers keep you satisfied. I add some A38 ( a probiotic dairy we have in Denmark, it brings some sourness)
Love this, needs a little more water than stated I’ve found is left overnight to soak
So easy to make and so delicious
Made the bread for the first time today - and it's lovely!
Absolutely delicious - reminds me very much of an old Avoca Soda bread recipe I had. Love it ( porobably too much!)
I adapted the recipe slightly according to the ingredients l had available.
I think this recipe would be much tastier with substituting the buckwheat flour with whole wheat flour. The buckwheat flavor is so strong that it takes over all the other flavors
Full of satisfying texture!
Works well in air fryer (Ninja) on bake. Ready in an hour.
No need for more water after o/night soak but did use large eggs. Enjoyable & filling.
Really simple recipe; even a hit with my fussy husband. It’s quite heavy do you don’t need a lot. Lovely recipe
Love this
Lovely flavoursome alternative to standard bread but loaf was wet in the middle (and sunk when cooling) even though have it 10 mins longer in the oven. A bit salty too & chia lumped together in clusters even though I mixed well. Completely absorbed water during overnight soak and very dry. But delicious after toasting well.
Delicious. Easy to make. Love it.
Absolutely delicious and so easy to make
I have really enjoyed this. Very filling as you say. I didn’t have quite enough of the seeds and didn’t think about this in terms of the egg ratio. I think there was a tad too much egg creating a slightly moister loaf than it should have been? Toasting it for longer helped with this. I did cook in oven for an extra 15 mins as felt it would have been undercooked otherwise. It also freezes really well. I’ve eaten mines with peanut butter.
Probably the best tasting bread I’ve ever eaten. Full of goodness and so easy to make. Lovely with homemade soup.
Tastes so delicious. Bit crumbly but did add water to make sure it was sloppy. Would be great to see a picture or video of how the texture should looks. I will def try again and make it more sloppy perhaps but it’s delicousssss
Easy to make. I soaked for one hour. Am so surprised it actually tastes good as I really thought I'd have to force myself. Love that it's tasty and super good for you. I made 2 and freezing slices
The first time I made this I used buckwheat flour which was ok, but next time I made it with wholemeal spelt flour and was super delicious. Freezes well so may become my go to bread.
Very dense but easy to make
Had it with a winter vegetable soup for so much nutrition
This is fantastic!
Very good.