Enjoy the delicious combination of sourdough bread made with oats, sunflower seeds, gluten-free and vegan ingredients. Perfect for a healthy and satisfying meal.
Delicious and Nutritious Sourdough Bread with Oats, Sunflower Seeds, Gluten-Free and Vegan
Looking for gluten-free, vegan, sugar-free, corn-free, and soy-free recipes that are also delicious? Look no further! This recipe will show you how to prepare a rustic bread made from oat flour and sunflower seeds that is perfect for both savory and sweet toppings. The bread has a crispy crust, but remains soft and juicy on the inside, and stays fresh for several days at room temperature. It’s a great option for those looking for a gluten-free alternative that doesn’t compromise on taste or texture.
The ingredients include oat flour, tapioca flour, potato flour, salt, sunflower seeds, psyllium husk, flax seeds, water, and oat sourdough. With a simple yet nutritious ingredient list, this bread is a healthy and tasty option for anyone following a gluten-free or vegan diet. Give it a try and enjoy a delicious homemade bread that’s free from common allergens and full of flavor!
Whether you’re looking for a new bread recipe to try or are searching for gluten-free and vegan options, this rustic oat and sunflower seed bread is a must-try. With its crunchy crust, soft interior, and versatility in toppings, this bread is sure to become a staple in your kitchen. Give it a try and taste the difference!
Wholesome and Delicious: The Perfect Sourdough Bread for Vegans and Gluten-Free Eaters
Hello and welcome to my channel, my name is Melli and today I’m baking an oat bread with you – pure sourdough bread. Like all of my recipes, this recipe is gluten-free and vegan, corn-free, soy-free and refined sugar-free. Of course we need sourdough for our bread. This is a pure oat sourdough. I prepared it myself; I’ll give you a link to how to do this in the info card above. You’re welcome to take a look there. We need 200 g of it. Let’s weigh that up first. — Here we have 200 g of my oat sourdough in it – you can see, this is my jar, I made it myself. I’ll link it to you in the video, take a look at the info card or on my channel. I have a detailed video on how you can make your own sourdough — even with rice, for example. So —.
For this we now pour our linseeds, then our psyllium seeds – and they are psyllium seeds whole – not the powder. — And we also add a few sunflower seeds to our oat bread. And now we mix the whole thing with our entire amount of water. That’s about half a liter. Now that depends: if you have a very liquid sourdough, you will need a little less, if your sourdough is very firm, you will need a little more. We have to mix the whole mixture well so that there are no lumps. And then we put that aside for about half an hour before we move on to the flours. We’ve been waiting for about half an hour – it could have been an hour. Then add the flour. That means we have our big bowl here; there we put the oat flour, the tapioca starch and the.
Potato flour; as well as salt. We mix it well. We simply mix it with our gel and knead it or stir it until it becomes a homogeneous mass . When the dough is well kneaded, we moisten it a little and cover it really well with a damp cloth. Then we cover the whole bowl again with a lid so that the moisture stays inside. We’ll put the whole thing aside for about an hour . Then it looks like this. We now use a large roasting tin – you can also bake it in a different shape, the only important thing is that you can cover it while baking. So that it bakes under steam. I’ve lined my large roasting pan with baking paper. We’ll oil it a little so that.
The bread comes out of the tin more easily afterwards. So and then we just take our dough and put it here – I shape it a little bit, into a round loaf and put it here, we brush our bread with water. Now I’m going to smooth the surface a little bit so that it looks nicer and if you have water on your hands and water on the bread on the surface, it won’t stick as much anymore . And then I cover my bread again, with a wet cloth – this way around – and cover it again with my lid. And so I just leave the bread here in my kitchen at 21 – 22° Celsius for about 6 hours . We bake the bread in the preheated oven on the hot air program at 220° with.
A lid, initially for 50 minutes, then we remove the lid and bake it until the desired browning, about another 15 minutes. If it sounds like this, the bread is ready. You then have to let this bread cool down. To do this, you place it on a rack and under no circumstances cut it beforehand. You see – really beautiful. It is very juicy and has a very firm, crispy crust. Look – it breaks apart beautifully …
