Monday, July 13, 2015

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

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!

  • 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

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.


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

  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!

  3. This bread is serious business, looks great!

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

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

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

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

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

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

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

  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!

  12. Lovely looking seeds and oats bread.

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

  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!

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