Oat And Seed Bread Recipes

GLUTEN FREE OAT AND SEED BREAD

Steps:

• Preheat the oven to 200°C.
• Place all the ingredients in a large bowl. Add the boiling water. Give it a stir and let sit 20 minutes.
• Grease a rectangular cake or loaf pan and line it with parchment paper.
• Use a spatula to put the oat and seed mixture in the loaf pan. Press it down tightly.
• Bake for 70 minutes at 200°C.
• Let cool completely before slicing.

NO-KNEAD SEEDED OVERNIGHT BREAD

Steps:

• Stir together 3 cups whole-wheat flour, bread flour, oats, salt, yeast, 1/4 cup pumpkin seeds, and 2 tablespoons each flax, poppy, and sesame seeds in a large bowl. Whisk honey or sugar into water in measuring cup, then stir into flour mixture. Drizzle a thin layer of oil over top of dough, cover with plastic wrap, and refrigerate 2 hours, then let rise at room temperature 12 to 18 hours.
• Coat inside of a large Dutch oven or ovenproof pot with oil and sprinkle evenly with 2 tablespoons whole-wheat flour. Stir dough to deflate, then quickly form into a ball and place in pot. Sprinkle with remaining 1 tablespoon whole-wheat flour and smooth into dough with your hands. Brush with egg white and sprinkle with remaining 1 tablespoon each pumpkin, flax, poppy, and sesame seeds. Cut an X in top of dough with a sharp knife. Cover; let rise in a warm spot until doubled in bulk, about 1 1/2 hours.
• Preheat oven to 475 degrees with a rack in lower third. Lightly sprinkle top of dough with water, cover, and place in oven. Reduce oven heat to 450 degrees. Bake until browned, about 45 minutes. Remove lid; bake 15 minutes more. Let cool in pot on a wire rack 15 minutes, then turn bread out onto rack to cool completely. To store, wrap tightly in plastic and keep at room temperature up to three days.

HEARTY MULTIGRAIN SEEDED BREAD

Steps:

• Mix warm water and sugar together in a bowl until sugar is dissolved; stir in yeast. Set aside until a creamy foam starts to form, about 5 minutes.
• Combine bread flour, whole wheat flour, coconut oil, and salt in a food processor; pulse 4 times. Add chia seeds, wheat germ, flax seeds, millet, 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats; pulse until incorporated.
• Pour yeast mixture over flour mixture in the food processor; process until a dough ball forms, about 1 minute.
• Turn dough into a well-oiled large bowl and cover with a damp towel; allow to rise in a warm area until doubled in size, about 1 hour.
• Punch dough down and knead a few times. Form dough into an oblong shape and place in a greased bread pan. Lightly press the remaining hemp seeds, sunflower seeds, and oats onto the loaf. Cover with a damp towel and let rise in a warm area for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until cooked through and crust is lightly browned, about 30 minutes. Cool bread in the pan for 5 minutes before transferring to a wire rack to cool completely.

OAT AND SEED BREAD

Steps:

• Take one cup warm water, combine yeast and sugar, set aside.
• The remaining 3 cups of water should be (tap) hot. Add oil, molasses, flax, sunflower seeds, oats, and salt.
• Mix in whole wheat flower.
• Mix in yeast mixture which should have risen nicely.
• Knead in white flour, adding until it is no longer sticky but is still soft.
• Allow to rise covered for an hour and a half, turning under every half hour.
• Divide into three large loaf pans, heat oven to 375'F, allow to rise in pans until oven heats up.
• Bake for about 30 minutes.