Fruits and Seeds Oat Bread

WP_20150403_018Yum! this recipe. I am so delighted about this bread.

I went to a supermarket today and there was a ‘Muesli Bread’ on the discount section. I have things I feel like trying only if they are reduced and the bread was one of them. It looked very nice. But I noticed on the label it says ‘contains preservatives’. A part of me thought, ‘Umm, they might be very safe though, so I should get this bread anyway.’ But my instinct said ‘No’ in the end, and I put the bread back on the shelf. The next moment the bread became my next experiment. ‘I can make a bread of my own with what I’ve got in the house.’

This recipe does not use any yeast. The texture is heavy and filling so it is not like the regular soft fluffy breads. The taste is, as you can imagine from dried fruits and lots of seeds used here, very good.

I used a little wholemeal bread flour as I had it in my cupboard, but you should be able to use other types of flours if you prefer. The reason I used flour in addition to oats is to create the bready texture.

Ingredients:

1+1/2 cups porridge oats

1/4 cup wholemeal bread flour

1/4 cup sunflower seeds

1/8 cup pumpkin seeds

2 tbsp poppy seeds

1/4 cup raisins

1/4 cup chopped dates

1/4 cup desiccated coconut

1g salt

3/4 cup water

Method:

1. Preheat the oven to 160C.

2. In a bowl, mix all the ingredients except for water.

3. Add the water and mix to form a dough.

4. Shape the dough into a ball and flatten the top.

5. Bake for about 30 min. The outside will be crispy and you want to make sure the inside is cooked. If you press the top and if its hard the inside is cooked.

6. Enjoy a slice!

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