There are moments in life where you don’t have flour at hand for baking…. not only when people buy a lot of it and leave the shelves in supermarkets empty ;) In “rough” times like that, it’s good to know some alternatives. A delicious Low-Carb Bread with Oats & Seeds, for example. One of many options you have if want to go “flourless”… wanted or unwanted ;P
Baking without flour has become quite normal for many people all around the world. Some don’t use it because they have problems with gluten, others simply want to eat fewer carbs. However, if you are used to baking with flour, it can be quite challenging if you have to make something without. Adapting a recipe by replacing only the flour with something else just won’t work. I assume you knew that already ;P
Low-carb bread or gluten-free bread like this one here will never look or feel the way a regular sourdough bread looks and feels, for example. Kneading a dough made with flour creates gluten which gives a bake a certain texture and elasticity. Difficult to imitate with other ingredients. For that reason, most low-carb bread recipes create something that is more like a cake… At least from my experience. Sure you try to “mimic” the gluten structure in a pastry by using a wide variety of ingredients, but that only works to a certain extent. That does not mean that you can’t get something delicious on your table ;P
Oatmeal Bread Machine Recipe For The Best Toast (+ Video)
This bread here without flour has quite a compact structure, it crumbles only slightly, and holds together quite well when you cut a slice. It’s super moist and has a great flavor thanks to the toasted almonds, oatmeal, and seeds used. The bread is great for a healthy breakfast in the morning and works well as a side – with a salad or meat, for example.
If you are not able to eat the whole bread within the first two days, I recommend freezing half of it right away. Just wrap single slices of the fresh-baked bread into foil (or use a container) and freeze them. Whenever you are hungry you can defrost 1-2 slices and toast them, for example. Works really well. Saved us several trips to the bakery already ;P
By the way, I have a lot of recipes that do without flour – from bread to cookies to big cakes. If you search for “gluten-free” on the site (search function in the menu), you should definitely find what you’re looking for… or you can check out my Best Recipes without Flour.
Multi Seed And Grain Honey Bread
One more thing. Baking without flour can be more expensive than your usual bakes. Unfortunately, alternatives like almond flour or stuff like that are not really cheap. So… in case you can switch to something else instead of the low-carb bread, how about some cheesecake? They are often made without any flour or use cookies as the base (which can be gluten-free). Just throwing some ideas. I am not the first one to recommend eating cake instead of bread I think ;P
1. Mix the oat bran, ground almonds, seeds, rolled oats, sesame seeds, baking powder, and salt in a large bowl. Whisk the low-fat curd (Magerquark) and eggs in a separate bowl until smooth, then add to the dry ingredients and until well combined.
2. Preheat the oven to 350°F (180°C). Line a 9×4 inches (23x11cm) loaf pan with baking parchment and grease lightly. Pour the batter into the pan, smooth out the top and sprinkle with some oats and seeds. Let the dough rest in the pan for about 10 minutes – enough time to preheat the oven – then bake the bread for about 45-50 minutes. It’s ready once it has gotten some color and when it sounds hollow when you tap the crust. Remove from the oven and let cool completely in the pan, then lift out with the baking paper.
Ballybrado Light Rye Bread With Oats And Seeds
1. Haferkleie, gemahlene Mandeln, Saatenmix, Haferflocken, Sesam, Backpulver und Salz in einer großen Schüssel vermischen. Magerquark und Eier in einer separaten Schüssel glatt rühren, dann zu den Trockenen Zutaten dazugeben und alles gut vermischen.
2. Den Ofen auf 180°C (350°F) Ober/Unterhitze vorheizen. Eine 23x11cm (9×4 inches) mit Backpapier auslegen und leicht einfetten. Den Teig in die Form füllen, glatt streichen und mit einigen Haferflocken und Kernen bestreuen. Den Teig in der Form für etwa 10 Minuten ruhen lassen – in der Zeit kann der Ofen vorheizen – dann für etwa 45-50 Minuten backen. Das Brot ist fertig, sobald eine schöne Farbe bekommen hat und es hohl klingt, wenn man an der Kruste klopft. Aus dem Ofen nehmen und kurz in der Form abkühlen lassen, dann mit dem Backpapier herausheben und auf einem Kuchengitter komplett auskühlen lassen.
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Whole Wheat Sandwich Bread With Oats
This Low-Carb Bread with Oats & Seeds is not only good for your health, but it’s also a good option if you don’t have regular flour at home ;)
2. Preheat the oven to 350°F (180°C). Line a 9×4 inches (23x11cm) loaf pan with baking parchment and grease lightly. Pour the batter into the pan, smooth out the top and sprinkle with some oats and seeds. Let the dough rest in the pan for about 10 minutes – enough time to preheat the oven – then bake the bread for about 45-50 minutes. It’s ready once it has gotten some color and when it sounds hollow when you tap the crust. Remove from the oven and let cool in the pan for a moment, then lift out with the baking paper and let cool down completely on a wire rack.
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Oat, Seed And Nut Bread Minis {vegan, Flourless, Gluten Free}
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;)
Almonds apple banana blueberry bread breakfast brownies buttercream cake caramel cheese cheesecake cherries chocolate christmas cinnamon coconut cookies cupcake dessert dinner easter hazelnuts holiday homemade lemon lunch nuts oats pasta pie potato raspberries salad savory snack strawberry streusel sweet tart tomato vanilla vegan walnuts yeastThis seeded oat bread is crusty on the outside, chewy on the inside, and has the most delicious crunch in every bite, thanks to all the seeds. This is a hearty loaf that can stand up to any meal, from thick and chunky stews to delicate poached eggs. You’ll use an easy no-knead method to make this yeast bread, which produces a beautiful homemade loaf with minimal hands-on work
The kind that look like they took ages to make, and you wonder how much kneading, shaping, and work went into just 1 loaf? Well, you can make those same beautiful seeded loaves right at home, with hardly any work involved. No kneading, no complex shaping, no mixer needed.
Butter Oats Chia Seeds Sourdough Bread (no Knead, Open Crumb)
This bread, like my homemade cranberry nut bread and olive bread, will convince anyone that you either bought it from a bakery or spent all day in the kitchen making it—which, of course, you didn’t. Don’t feel like you have to let them in on our little secret. 😉
This texture-lover’s seeded oat bread recipe is based off of my homemade artisan bread, a wonderfully easy and widely popular no-knead bread that’s used by both beginners and experts.
If you’re nervous to try homemade bread, this recipe is a great introduction. Even though the recipe is easy, the bread does NOT skimp on flavor. It’s just a simple way of baking homemade bread inspired by the no-knead technique originating from bread expert Jim Lahey.
How To Make Oats And Seeds Bread Recipe By Ellen_a3
The trick is giving the risen dough a rest in the refrigerator. The cool air slows the fermentation process and helps develop better flavor.
The full written recipe is below, but use the following explanations and step photos to help you get started. Bring the dough ingredients together as instructed in the recipe. At first the dough will seem very dry and shaggy and you’ll question if it will even come together. It will. In fact, the dough is a little sticky after it has been thoroughly mixed:
Let it rise.Cover the dough and let it rise at room temperature for about 3 hours. Notice that the dough rises OUT more than it rises UP. That’s ok.
How To Make A Light And Tasty Rye Bread With Carrots, Oats & Seeds
You can move on to shaping and baking the dough, but for best flavor, I strongly recommend refrigerating the risen dough, even if it’s just for a couple hours. I usually refrigerate it for 12 hours.
After the dough rises and rests in the refrigerator, use generously floured hands to shape the dough into a round boule or ball-like shape.
Baking the seeded
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