Oat Bread

Simple wholegrain oat bread for stable blood sugar

Ingredients

• 250 g oat flakes

• 150 g (crushed) flaxseed

• 200 g mixed nuts and/or seeds (cashews, almonds, sunflower seeds, pumpkin seeds, chia seeds, etc.)

• 5 tbsp psyllium husks

• 1 tsp salt

• 1 tsp coconut oil

• 500ml lukewarm water

Preparation

1. Grind the oat flakes a little finer in a food processor (but do not process them completely into flour)

2. Put the oat flakes in a bowl

3. Grind flaxseeds with a grinder (or buy ground flaxseeds, although it is better to grind them yourself, as the oil in the flaxseeds is sensitive and quickly loses nutrients after grinding)

4. Add flaxseed to the oatmeal in the bowl

5. Chop mixed nuts and seeds a little, but not too much

6. Add nuts and seeds to a bowl and mix well

7. Add salt and liquid coconut oil

8. Gradually add the water and knead the dough. The dough should have a firm, sticky consistency; use a little less water if necessary.

9. Cover the dough in the bowl and let it rest for about 3 hours (or overnight)

10. Place the dough on a baking sheet and shape it into a loaf pan with wet hands. A separate pan isn't necessary; the dough has the right consistency when it stays stable on its own.

11. Preheat oven and bake the bread for about 70 minutes using top and bottom heat.

12. Allow to cool before eating (otherwise it will crumble).

    
    

    The bread lasts about 5 days.