I haven’t posted a non-flavoured bread recipe in a while, although I have been busy experimenting with some recipes behind the scenes to find a few more lower GI options.
Although I’m not gluten free, I try to avoid white flours as much as possible and rather save them for special baking treats or desserts. Changing to stoneground flour a couple of years ago has definitely been more friendly on my tummy, but lately I’ve been trying to find more ‘fuller for longer’ options.
This bread is exactly that. Filled with oats and seeds, this wholewheat low GI bread is super filling. One slice goes a long way, making it ideal for open sandwiches. Top with some avo for a quick but filling lunch. Or go all out and turn it into the perfect open BLT.
Oat & Seed Bread (No Knead)
- ½ Cup Milk or replace with water if you wish*
- 1 Tbsp Lemon Juice
- ¾ Cup Seeds of your choice (plus 1 Tbsp for garnish) Use sunflower seeds or a mix as I do
- 2 Cups Rolled Oats (plus 1 Tbsp for garnish)
- 3 Cups Wholewheat flour
- 1 Cup White bread flour
- 10 Grams Instant dry yeast (1 Sachet)
- 1½ tsp Salt
- 2 Cups Luke warm water
- 1 Tbsp Oil (Vegetable/Sunflower or Coconut Oil)
- 3 Tbsp Honey
- Add the lemon juice to the milk and set aside for 5 – 10 minutes (to create buttermilk). *Skip this step if not using milk
- In the meantime, toast the seeds in a non stick frying pan or in the oven, taking care not to let them burn, then set aside to cool slightly (do not toast the 1 Tbsp seeds to be used for garnish as they will toast while baking)
- Grease a standard size loaf tin (or two smaller loaf tins) with non-stick cooking spray and set aside
- In a large mixing bowl, mix the seeds and oats with the other dry ingredients
- Create a well in the centre of the dry ingredients, then add the warm water, oil, honey, and the milk mixture to the dry ingredients an mix from the middle out until totally combined and mixed through
- Pour the dough into the prepared loaf tin, then sprinkle the reserved tablespoon of seeds and tablespoon of rolled oats over the top of the bread. Loosely cover with a clean tea towel and leave to rise in a warm draft free place for around 30 minutes
- Preheat the oven to 200°C, ensuring that the rack is in the middle of the oven and bake for 30 minutes, then carefully remove the bread from the tin and bake for a further 10 minutes in the oven to crisp the bottom crust
- Leave to cool on a cooling rack for 15 – 20 minutes before slicing