Gluten-Free Oat and Seed Bread (Page 3 ) | August 20, 2024

Annonce:

Directions

Prepare the Ingredients:
- Grind 4 tablespoons of the seed mixture (flaxseed, sesame, sunflower, and pumpkin seeds) using a coffee grinder.
Mix the Dry Ingredients:
- In a large bowl, combine the rolled oats, ground seed mixture, chia seeds, psyllium husk, and salt. Mix well.
Add Wet Ingredients:
- Gradually add 650 ml hot water to the dry mixture, stirring constantly.
- Add 2 tablespoons of olive oil and mix well to form a dough.
Shape and Rest:
- Shape the dough into a loaf.
- Let the dough rest for 1 hour to allow the psyllium husk and chia seeds to absorb the water and bind the mixture.
Cook the Bread:
- After 1 hour, heat a cast iron skillet or a thick-based frying pan over low heat.
- Place the shaped bread dough in the skillet.
- Cook for 40 minutes on low heat, regularly removing any moisture that forms on the surface.
- After 40 minutes, carefully turn the bread and cook for another 20 minutes on the other side.
Cool and Serve:
- Once cooked, let the bread cool completely before slicing.
- Enjoy your homemade gluten-free oat and seed bread.