Skip to main content

Triple Seeded Oat Bread for #BreadBakers


BreadBakers#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the BreadBakers home page

We take turns hosting each month and choosing the theme/ingredient. This month Rocío of Kids and Chic has selected oatmeal breads as our theme.

She wrote: "Oats of any kind: rolled, flour, steel cut, quick cooking, etc. Your bread can be sweet or savory but it's got to have oats!"

If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com.

Oatmeal Bread Basket #BreadBakers

Oatmeal Bread themed #BreadBakers:

Triple Seeded Oat Bread 
I had initially planned to make a bread whose first rise is 12 hours; I was going to set it to rise before I left for work. But the morning I meant to do it, my car wouldn't start and I was completely thrown off. So, this is a QUICK triple seeded oat bread. I will post the other recipe soon!

Ingredients
  • butter for the pan
  • 1 C rolled oats + 2 T more for top and bottom
  • 1 C white whole wheat flour
  • 1 C flour
  • 1/3 C rye flour
  • 2-1⁄4 t baking powder
  • 1⁄4 t baking soda
  • 1 1⁄4 t salt
  • 1 C plain yogurt
  • 1 large egg
  • 1⁄4 C olive oil
  • 1⁄4 C maple syrup
  • 3⁄4 C milk 
  • 1 T hemp seeds + more for sprinkling
  • 1 T chia seeds + more for sprinkling
  • 1 t flax seeds
  • fleur de sel

Procedure
Preheat oven to to 375 degrees F. Generously coat a 9" x 5" loaf pan with butter. Sprinkle 1 T oats in the pan, covering the sides and bottom as much as possible.

Stir together all of the ingredients - except the seeds for sprinkling and the fleur de sel - until just moistened. Scrape the batter into the prepared pan, spreading evenly to the edges. Sprinkle the reserved oats, seeds, and fleur de sel over the top of loaf.

Bake the loaf until well-browned on top and a toothpick inserted in the center comes out clean, approximately 40 to 50 minutes.

Let stand in the pan on a wire rack for 15 minutes. Run a butter knife around the loaf to loosen it and turn it onto the rack. Let cool until barely warm, approximately 45 minutes.

Comments

  1. I really enjoy bread with seeds (and nuts too). I see lots of possibilities with this recipe.

    ReplyDelete
  2. Multigrain AND triple seeded? Wow - quite impressive! I love a hearty bread and it looks like you really hit the nail on the head with this one!

    ReplyDelete
  3. This bread is serious business, looks great!

    ReplyDelete
  4. I love everything about this bread! The grains and maple syrup...delicious!

    ReplyDelete
  5. delicious bread and very healthy. Thanks for the recipe

    ReplyDelete
  6. Lots of flavors in this one, I love it.

    ReplyDelete
  7. Oats, hemp, chia and flax. Delicious and nutritious.

    ReplyDelete
  8. Can I please have a slice? You had me at maple syrup!

    ReplyDelete
  9. I love breads with seeds. They put in a different realm altogether!

    ReplyDelete
  10. This looks oh-so-delicious. I love the triple seeded combo with oatmeal! Terrific choice and so pretty.

    ReplyDelete
  11. Seeds and oatmeal go so nicely together, glad this quickbread turned out so well and I hope that your car trouble was only temporary!

    ReplyDelete
  12. Lovely looking seeds and oats bread.

    ReplyDelete
  13. Such a hearty and healthy bread, looks wonderful..

    ReplyDelete
  14. Well, I'm sorry about your car problems but I am delighted that it means you made this wonderful seeded loaf. I'd love a toasted slice of this beauty, Camilla!

    ReplyDelete
  15. It's rare to come across a seeded quick bread. Looks great! Hope your car is working well now!

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

Learning About Chablis, A Compelling Label, and Gougères #PureChablis #Winophiles #Sponsored

  This is a sponsored post written by me on behalf of  Chablis Wines   in conjunction with the  May 2021 Chablis  #Winophiles  event.  Complimentary wine was provided for this post  though no other compensation was received.  This page may contain affiliate links. Jill of L'Occasion is hosting the French Winophiles this month and we are turning our eyes towards the wines of Chablis. And Chablis Wines* graciously sponsored the event, sending sample to several members of our group. I will be sharing pairing for all of these soon. But I received my package at the final hour and only had time to explore one bottle so far. If you are reading this early enough, join in the live Twitter chat on Saturday, May 15th at 8am Pacific. Just follow the hashtags #Winophiles and #PureChablis. And be sure to add those to anything you tweet so we can see it. Here's what the #Winophiles crew is sharing about all things Chablis... Pinny at Chinese Food and Wine Pairing gives us All Things #PureCh