Breads & doughs
Homemade oat bread with honey and seeds
Easy oat bread with whole wheat flour, honey and sunflower seeds. No kneading or yeast: a tender, close crumb loaf for slicing and toasting.
- Total time
- 130 min
- Servings
- 12
- Difficulty
- Easy
- Cuisine
- International
Ingredients
Dry ingredients
Wet ingredients
Method
Prepare the pan and dry ingredients
Preheat a conventional oven to 180 °C (356 °F). Line a 22 × 12 cm loaf pan with baking parchment. Mix the three flours with the oats, seeds, 12 g baking powder, 1 g baking soda and 3 g salt, breaking up any lumps.
Whisk the wet ingredients
In another bowl, whisk the 100 g egg with 240 ml almond beverage, 85 g honey and 15 ml vinegar. Whisk in the 55 g melted, lukewarm coconut oil; avoid cold ingredients, which would cause the oil to solidify.
Combine and bake
Pour the wet mixture into the dry ingredients and fold with a spatula just until no loose flour remains. This is a thick batter and needs no kneading. Transfer to the pan, smooth and bake immediately for 45–50 minutes. Check from minute 45: a skewer in the center should come out without wet batter. Loosely cover with foil if browning too quickly.
Cool and slice
Leave in the pan for 5 minutes. Lift out using the parchment and cool on a rack for about 60 minutes, until the center is no longer warm. Cut into 12 slices with a serrated knife; cooling helps prevent the crumb from breaking apart.
The step photos are illustrative.
Notes
Tips
- Weigh the flours and avoid overmixing once wet and dry ingredients meet. Use fresh baking powder. Check doneness with a skewer, but do not taste raw batter: it contains uncooked flour and egg.
Substitutions
- Replace almond beverage with the same amount of milk if desired; allergens and nutrition will change. Do not replace all the wheat flour with oats, as this loaf relies on the flour blend for structure.
Storage
Once completely cool, keep tightly wrapped in a cool, dry place for up to 2 days, or freeze slices for up to 2 months for best quality. Discard the entire loaf if mold appears. Contains wheat, egg and almonds.
Sources: USDA FoodData Central — SR Legacy (2018); FDA — Handling Flour Safely; USDA FSIS — Molds on Food.
Illustrative images generated for this recipe.
Nutrition facts
1 slice (1/12 of the loaf)
- Protein
- 5 g
- Carbohydrates
- 24 g
- Fat
- 8 g
- Saturated fat
- 4 g
- Fiber
- 2 g
Estimated per slice from raw ingredients divided by 12. Accompaniments are excluded; almond beverages vary by brand.
Reference source: USDA FoodData Central — SR Legacy (2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
This loaf combines oat flour, whole wheat flour and all-purpose flour with sunflower seeds. Honey adds gentle sweetness and coconut oil helps keep the crumb tender. It is a quick bread, raised with baking powder and baking soda, with no kneading or yeast fermentation.
The thick batter goes into a loaf pan rather than being shaped by hand. Let the bread cool before slicing so its close crumb can set. A 22 × 12 cm pan makes 12 slices, delicious plain or toasted. The texture is more compact than a yeast loaf.
Frequently asked questions
Does it need bread yeast?
No. Baking powder and a little baking soda with vinegar provide the rise. There is no kneading or fermentation.
Why is the center wet?
It may need longer baking or may have been sliced while hot. Check with a skewer and cool on a rack before slicing.
Is it gluten-free?
No. It contains whole wheat and all-purpose wheat flours. Certified gluten-free oats do not remove the gluten in those flours.
