Fruity Nutty Spiced Oat Bread

A sweet and fruity version of my nutty oat bran bread recipe, laced with brown sugar, cinnamon, ginger and nutmeg along with dried apricots, cranberries and dates and including the healthy benefits of sourdough!

What’s so great about sourdough?

Many people who are sensitive to gluten can actually eat sourdough. When the wild yeast from the air and flour are used to ferment the dough, it makes it easier to digest. And your body processes the energy differently as well. Instead of the normal “carb high” you get from eating bread, sourdough delivers a longer, more even stream of energy to your body to help you keep going longer. Plus it just tastes good! There’s something about the slightly tangy flavor of sourdough that gives the bread another dimension of flavor. In this bread, that little bit of tang from the sourdough nicely balances out the sweet of the dried fruit.

If you do have celiac, though, don’t chance it. Either use gluten free sourdough or just leave the sourdough out. Yes, there is such a thing as gluten free sourdough! For most of us, the wheat version of sourdough will be just fine. In fact, I have a friend who is sensitive to gluten that absolutely loves it when I give her bread because she can eat it without any yucky tummy side effects.

What if I’m not into sourdough?

Sourdough is a process that requires care and feeding and in today’s busy lifestyle, yeah, some of us just don’t have time for that. If you don’t have room in your life to deal with sourdough, that’s okay. You can skip out on adding the sourdough starter to this bread and it will still turn out just fine. Also, because the bread dough sits out overnight, you’re still getting the fermented benefits that are amazing for your tummy.

What does this bread taste like?

It’s dense and nutty and fruity, with lovely spices, sort of like an autumn quick bread, but more compact. There’s a slight crunch from the nuts and a chew factor from the dried fruit. A slice of this bread toasts beautifully: think toasted nuts, but in bread form. It’s high in fiber and protein and even a thin slice is sturdy enough to pile on the toppings. I love a slice of this nutty oat bread, toasted, slathered with peanut butter and topped with blueberries or strawberries. It’s a heart healthy, fabulous breakfast or snack that makes my taste buds go to their happy place.

Fruity Nutty Spiced Oat Bread

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 9 hours 15 minutes
• Yield: About 24 servings (12 slices per loaf) 1x

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Ingredients

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• 2 cups assorted nuts and seeds (I used chopped walnuts, sliced almonds, sunflower seeds, pumpkin seeds and sesame seeds)
• 1/2 cup flax meal
• 1 1/2 cups oat bran (or oatmeal)
• 1/2 cup sourdough starter (optional)
• 3 Tablespoons psyllium husk powder
• 2 Tablespoons chia seeds
• 1 teaspoon sea salt
• 3 Tablespoons real maple syrup
• 3 Tablespoons melted grass fed butter (such as Kerrygold … or substitute oil of choice)
• 1 3/4 cups water
• 1 egg
• 1/2 – 1 cup brown sugar (to taste)
• 1/2 cup chopped dried apricots
• 1/2 cup chopped dates
• 1/2 cup dried cranberries
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon nutmeg

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Instructions

1. In a large mixing bowl, stir all ingredients together except the egg until well mixed. Cover and let rest at room temperature for 8 – 12 hours. This gives the psyllium and chia seeds time to bind together the bread ingredients. Right before ready to bake, stir in the egg, sugar, fruits and spices.
2. Preheat the oven to 350 F. If you have a pizza stone, set the pizza stone in the oven. Line 2 – 9 x 5 inch loaf pans with parchment paper, divide the dough in half and gently add the dough to the pan.
3. Bake at 350 F. for 20 minutes. Remove from oven.
4. Take each loaf out of the pan and flip it upside down on the parchment paper. Slide the loaf (with parchment paper) back into the oven and bake for another 30 – 40 minutes or until the loaf sounds hollow when tapped.
5. Let cool for at least 10 minutes before slicing.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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