Nutty Oat Bran Bread

Adapted slightly from My New Roots

A dense, nutty oat bread that is quite unique (in a good way!) in both flavor and texture. There’s a little bit of light crunch to each bite from the nuts and seeds, and you just feel good all over after you eat it. And bonus: if you’ve got sourdough starter you need to use up, here’s the perfect recipe for you.

For anyone who is paying special attention to their heart health (and hey, shouldn’t we all be doing that?), this oat bran loaf is (literally) a lifesaver! Packed full of lots of nuts and seeds with oat bran PLUS the benefits of probiotics (especially with the sourdough starter), this bread is so good for your heart and your digestive system. Each slice has 6 g of fiber and 3.6 grams of protein per slice, so you needn’t feel guilty about eating it. I love to toast me a slice, then pile high with smashed avocado or tuna guacamole and sprinkle liberally with everything bagel seasoning or a few fresh tomato slices. Oh man, so good! It’s a perfect breakfast with a little fresh fruit and/or egg on the side.

I also love to toast me up a slice, schmear a bit of peanut butter over the top, then top with blueberries and enjoy with a little extra fruit on the side and a cup of hot chai. Because it’s so dense and sturdy, you can slice it really thin, which is great for piling on lots of toppings. If you’ve given up bread to cut carbs, you might want to give this one a try.  Net carbs (Total carbs – fiber) in this bread are just shy of 7 g, less than half of what you’d find in a slice of “normal” bread.

I could eat this crazy good bread EVERY day for breakfast! (In fact, I’ve been doing that a LOT lately …)

If you need, you can easily make this bread gluten free by using gluten free oats and a gluten free sourdough starter (did you know there was such a thing? I didn’t until I went searching for it) … if you aren’t into sourdough, I’ve got another version of this recipe that doesn’t use any sourdough starter.

Nutty Oat Bran Loaf

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 10 hours 15 minutes
• Yield: 12 - 24 servings 1x

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Ingredients

Scale 1x2x3x

• 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 cup oat bran
• 1/2 cup steel cut oats
• 1/2 cup sourdough starter
• 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 coconut oil)
• 1 3/4 cups water
• 1 egg

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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.
2. Preheat the oven to 350 F. If you have a pizza stone, set the pizza stone in the oven. Line a 9 x 5 inch loaf pan with parchment paper and gently add the dough to the pan.
3. Bake at 350 F. for 20 minutes. Remove from oven.
4. Take the 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.

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Notes

Nutrition information is calculated for 24 servings, so one thin slice of this dense nutty bread.

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

© Copyright 2019, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

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Nutrition

• Serving Size: 1 slice

Nutrition facts were calculated with 1/4 cup whole wheat flour in place of  1/2 cup sourdough starter since the recipe analyzer doesn’t have sourdough starter available as an ingredient, so clearly this doesn’t take into account the health benefits of the probiotics or the impact the wild yeast has on the resulting loaf.

For the recipe analysis above, I used the following breakout of the 2 cups of nuts/seeds. If you use a different mix of nuts, nutritional analysis will differ:

• 3/4 cup chopped walnuts
• 2 Tablespoons pumpkin seeds
• 1 Tablespoon sesame seeds
• 1 Tablespoon sunflower seeds
• 1/2 cup sliced almonds