This is a quick bread loaf that can be done in the morning and be ready when everyone in the family is awake and wants breakfast. No planing needed, no yeast needed and no time for ferment. This is perfect for a weekend morning breakfast and reminds me about a slice of a Scandinavian breakfast bread.
This recipe is coming from one of my Swedish girlfriends here in Jacksonville. Her mother Berit has provided me with this simple and delicious recipe. Add the seeds and nuts you prefer and that you have at home.
Ingredients (1 loaf):
- 1/2 cup rolled oats
- 2 tbs water
- 2 cups flour (I use 1/2 cup all purpose flour, 1 cup spelt flour, 1/2 cup whole wheat flour)
- 2/3 cup nuts (e.g. almonds, hazelnuts, pecans, cashew, walnuts)
- 3 tbsp flaxseeds
- 3 tsp baking soda
- 1 tsp salt
- 1 2/3 cups plain yoghurt/greek yoghurt
- 1/2 tbsp canola oil
- 2 tbsp sunflower seeds or pumpkin seeds
Preheat the oven to 350ºF.
Add rolled oats and water into a bowl. Mix it together and let the oats soak up the water for a couple of minutes. That will give a moist bread.
Chopped the nuts in halves or quarters. Add flour, chopped nuts, flaxseeds, baking soda, salt and the water soaked rolled oats into a bowl. Mix it all together with a wooden spoon. Now add the yoghurt and stir it all together.
Use a bread pan (I normally use 1 pan that is 9×4” or 2 pans 8×4”) and add some canola oil on the bottom and on the sides. Add the batter into the bread pan. Garnish with sunflower seeds.
Bake the bread in the oven for approximately 60 minutes or until the inner temperature is 192 ºF. Leave the bread to cool down for a bit, before starting to slice it.