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VeganVegan — no animal products at allSeed-BasedSeed-Based — built on seeds as the primary structureOat-BasedOat-Based — built around oats as primary ingredientNo FlourNo Flour — no wheat or grain flours usedDairy-FreeDairy-Free — no dairy productsGluten-FreeGluten-Free — no gluten-containing ingredientsVegetarianVegetarian — no meat products
Yeasted Oat Bread with Paprika, Saffron & Seeds
Soft yeasted oat loaf spiced with paprika, saffron and garlic, packed with toasted pumpkin, sunflower and sesame seeds. Flourless and aromatic.
25 min prep / 90 min total
237 kcal
7.4g protein
10 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 250 mlwater
1 glass, for the starter
- 1 tbspsugar-free syrup
or honey
- 7 gdry yeast
- 100 goat flour
for the starter
- 250 goats
rolled
- 30 gpumpkin seeds
toasted
- 30 gsunflower seeds
toasted, plus more for topping
- 30 gsesame seeds
toasted
- pinchsalt
to taste
- tspdry garlic
- pinchsaffron
- tspsweet paprika
- 30 mlvegetable oil
- flaxseeds
for topping
Instructions
Whisk 1 glass (250ml) water with 1 tablespoon sugar-free syrup, 7g dry yeast and 100g oat flour. Rest until foamy.
Toast pumpkin, sunflower and sesame seeds in a dry pan until fragrant. Combine with 250g oats, salt, dry garlic, saffron and sweet paprika.
Fold the activated starter and 30ml vegetable oil into the dry mix until a thick dough forms.
Transfer to a greased loaf tin, smooth the top, sprinkle with sunflower seeds and flaxseeds and rest 15-.
Bake at 180°C for 40-, until the crust is deep gold. Cool before slicing.
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