As a wheat-free foodie, I love this ‘bread’ and I make this probably twice a week. It’s become a big part of our diet, which is really saying something when you live the man who literally wrote the book on bread! What Daniel Stevens doesn’t know about baking isn’t worth knowing, so the fact that he’s adopted this recipe into his repertoire is a pretty big deal for me. It’s super high protein and wheat free, packed with fibre and can be topped with sweet or savoury things. It has a dense texture, similar to rye or pumpernickel bread, and also makes great crostini or bruschetta.
Ingredients:
200g Oat Bran (you can get this in most supermarkets now, in the cereal aisle, or Holland & Barrett do a fine cut one which is my favourite)
2-3 Eggs, or vegan equivalent
2 Tablespoons of Greek Yoghurt or vegan equivalent
Pinch of sea salt
Baking Powder
1 Table spoon of Olive Oil (or similar)
Seeds, nuts or dried berries (optional)
Method:
Pre-Heat your oven to about 180*C and line a tin with baking paper. I usually use a round 8 inch cake tin, and line the bottom with a circle of baking parchment.
Use two large or three medium eggs, egg replacer or aqua faba (chick pea or bean water) of an equivalent amount and beat with a fork or whisk.
Add the oat bran in table spoons, starting with about six. Keep adding until you have a thick paste.
Then add the greek yoghurt, or vegan alternative (almond or Soya milk is fine) and mix in, loosening the paste. Beat in half a teaspoon of baking powder at this stage also, and add some salt and a drizzle of olive oil.
Once you have the basic mixture, you can add seeds (I use sunflower, linseeds and pumpkin seeds), nuts or dried berries to create different flavours of bread. Goji berries would work really nicely and would add a delicious sweetness.
Once you’ve added your extras, scrape the mix into your baking tin. You can add more seeds to decorate the top before you pop it in the oven if you like.
Bake at 180*C for about 30 mins. I have yet to burn a loaf of this bread – it seems you can cook it for quite some time before it even begins to colour! You may a get a little rise from the baking powder and eggs, but not much.
Check after 20 mins and see if you want the top to colour more. Once it’s golden brown, remove it from the oven and tip the bread out onto a wire rack to cool. It doesn’t slice very well when it’s still warm, so you’ll have to be patient before you try it!
Top with organic grass-fed butter or avocados and tomato salsa, smoked salmon, peanut butter and homemade jam, marmalade… The list is endless!! I’ve yet to find something it doesn’t go with 😀
Hayley x
@SaddleStreet 