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 RocĂ­o 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!


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

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur