This seeded oat bread is no fuss, no knead, wheat and yeast free. It’s full of super seeds, nuts and packed with flavour. Perfect for covering with your favourite breakfast spreads or savoury lunch time toppings.
Vegan & wheat free
Prep time – 10 minutes
Rise time – Minimum of 4 hours
Cooking time – 50 minutes
Serves – 8-10
150g whole jumbo oats or gluten free oats
125g pumpkin seeds
100g oat bran
65g chopped walnuts
2 tbsp. chia seeds
4 tbsp. psyllium seed husks
7g of pink Himalayan salt
1 tbsp. maple syrup
3 tbsp. /45ml of melted coconut oil
Grease the base and sides of a 1lb. bread tin. Melt the coconut oil in a small pan, remove from the heat and pour in the maple syrup, water and stir together. In a large mixing bowl combine all the dry ingredients, make a well in the centre and pour in the wet ingredients. Stir thoroughly.
Spoon into the greased bread tin and gently smooth the top with the back of a spoon. Cover the bread with cling film and leave at room temperature for at least 4 hours or overnight. Heat the oven to 175°C . Place the bread in the centre of the oven and bake for 20 minutes.
Remove from the oven, carefully tip the bread out of the tin and return to the oven topside down, placed directly onto the wire oven shelf and continue to bake for a further 30 minutes.
The bread is ready if you get a hollow sound when tapped on the base.
Place on a cooling rack and allow to cool completely before slicing.
Store in an airtight container and eat within 4 days.