Super Soaked Oats Bread
I adapted this recipe from one I found in Dearbhla Reynolds’s fab book The Cultured Club. It was originally created by My New Roots who named it Life Changing Bread. She’s not wrong. I have been eating a slice nearly every day since I discovered it and I don’t think I could live without it now.
It’s great with a bowl of soup, spread with hummus and served with salad, with eggs for breakfast, covered in nut butter and topped with fruit … you get the idea. The perfect vehicle for a multitude of toppings.
I always like to have some in the house so I make a loaf, slice and freeze it. I’ve tried it many different ways, substituting different nuts and seeds. Use whatever you like – the original recipe uses hazelnuts, but I love walnuts, I’ve also tried pistachios and cashews. They have all been delicious. One thing I do recommend is using ground flax seed and milled chia seeds. The texture is nicer and more cohesive, and some studies have shown the nutrients from these seeds are more bio-available if you eat them ground rather than whole. You can either buy them pre-ground or grind them yourself using a pestle and mortar or spice grinder.
Psyllium husk can be hard to find. I have tried this recipe without it, substituting extra flax seeds. It worked, but is much nicer with the husk, so it’s worth looking around. Good health food shops have it – in Dublin I have found it in The Source in Rathmines and Down to Earth on Georges Street.
I have been doing a lot of dietary analysis for my nutrition course so have measured out what you get from a slice. I cut mine quite thick and get 13 slices from a loaf, which provides :
17g oats, 10g flax seeds, 7g psyllium husk, 3.5g chia seeds, 7.5g sunflower seeds, 7.5g pumpkin seeds, 7.5g nuts, 5g coconut oil
So, a good source of fibre, omega 3s and protein. Your gut will thank you and you will glow from the inside out after eating this bread!
135g ground flax seeds
90g / 6 tbsp psyllium husk
45g / 3 tbsp milled chia seeds
100g sunflower seeds
100g pumpkin seeds
100g hazelnuts / walnuts, roughly chopped
70g melted coconut oil or sunflower oil
20ml maple syrup
1/2 tsp fine sea salt
Grease and line a 24cm loaf tin with parchment paper.
Put all the dry ingredients in a bowl and stir until combined.
Add the water, maple syrup and oil and mix well.
Scrape into the prepared loaf tin, pressing down with your hands, smooth out the surface and leave to absorb for at least two hours or up to overnight.
Bake in an oven preheated to 180°C for 30 minutes. At this stage take the loaf out of the tin and continue to bake for a further 30 – 45 minutes. Timing will depend on your oven, but you know it’s done when it sounds hollow when tapped on the bottom.
Allow to cool completely before slicing.