Using jumbo oats makes a huge difference to the texture of this bread. Without them it's just normal oat bread.
I use chia seeds and a tin of coconut milk as binders, the higher the content of coconut the better. Unless you are watching your figure, because it is quite fattening.
So soaking the ground up chia seeds overnight in about 200ml of water is what I like to do, along with pre soaking various other seeds. There's pumpkin, sunflower, linseed and sesame seeds in this bread.
All oats are gluten free, but if a factory processes other gluten rich products where the oats are being processed, then those oats can't be labelled gluten free. Hence the price.
Ingredients
Jumbo oats
Tin of coconut milk
4 tbls of chia
Salt to taste(a pinch at least:)(optional)
Olive oil
Seeds etc (optional)
You'll need a mixing bowl and bread tin.
I use an electric oven, so ovens may vary.
How to
Preheat the oven to 170 C (338 F) and grease up the baking tin well with the olive oil. I like to have the tin just hot enough so I can handle it. So it only gets a couple of minutes in the oven before it's needed.
Fill the bread tin with enough oats so that its full and heaped up a little. I like a tall bread. Pour this into a mixing bowl. Add the salt and mix well.
Then in a separate bowl mix the coconut milk, the chia seeds and water, and the other seeds(drained) together really well, until all the lumps are gone in the coconut milk. Then add this mix to the oats and gently fold it all together.
Folding everything together gently is really important, because mixing it too well will push all the air out of the mix and the bread won't have such a nice texture.
It is a delicate bread and not the easiest to cut, it is crumbly...so delicious. Maybe up the amount of chia seeds if you want to make it more stable. (Now I haven't tried this, maybe I should)
So put the mix gently into the pre warmed tin, and so it doesn't stick when trying to get it out, try not to get it on the top lip of the tin.
Onto the middle shelf in the oven for 50 mins and let it sit after in the tin until it's almost cool before trying to get it out. It's so delicious when it's just baked with jam, but I find trying to release it from the tin too early can cause it to fall apart or stick to the inside of the tin.
So that's it, I hope it works out for you.
I've tweeked the recipe over the last few years. I used to use yoghurt instead of the coconut milk and chia seeds. This is a favourite.
Enjoy!
What is the origin of this dish? It looks tasy AF. I'd love to wash it down with a Amber Ale. I think the two who complement each other very nicely.
It started as a yoghurt, bicarbonate soda oat bread before this. It's really worth trying. A friend says it's her favourite bread.