Here’s a wholesome Oatmeal Flax Bread recipe—hearty, nutritious, and perfect for sandwiches or toast:
Ingredients
- 1 cup rolled oats
- 1/4 cup ground flaxseed
- 2 cups whole wheat flour (or a mix with all-purpose flour)
- 1/4 cup brown sugar or honey
- 1 1/2 tsp salt
- 1 tbsp baking powder (for quick bread) or 2 tsp active dry yeast (for yeast bread)
- 1 1/2 cups milk (or plant-based milk), warm if using yeast
- 1/4 cup vegetable oil or melted butter
- Optional: 1/4 cup chopped nuts or seeds for extra texture
Quick (No-Yeast) Version
- Preheat oven: 350°F (175°C). Grease a 9×5-inch loaf pan.
- Mix dry ingredients: Combine oats, flaxseed, flour, sugar, salt, and baking powder.
- Add wet ingredients: Stir in milk and oil until just combined. Don’t overmix.
- Bake: Pour batter into the pan. Bake 45–50 minutes, or until a toothpick comes out clean.
- Cool: Let the bread cool 10 minutes in the pan, then transfer to a wire rack.
Yeast Version (Optional)
- Activate yeast: Dissolve 2 tsp yeast and 1 tsp sugar in warm milk. Let sit 5–10 min until foamy.
- Mix dough: In a large bowl, combine flour, oats, flaxseed, sugar, salt, and optional seeds/nuts. Add yeast mixture and oil. Knead until smooth.
- First rise: Cover dough and let rise 1–1.5 hours until doubled.
- Shape & second rise: Shape into a loaf, place in greased pan, cover, and let rise 30–40 min.
- Bake: 375°F (190°C) for 30–35 min until golden brown.
💡 Tips:
- Ground flaxseed adds fiber and a nutty flavor; you can also sprinkle whole seeds on top for crunch.
- This bread freezes well—slice and store for easy breakfasts.
If you want, I can also create a super-easy one-bowl version that doesn’t require yeast or baking powder at all. Do you want me to do that?
