Easy bread

If one is sensitive to glutens, look for gluten-free oats.
If one is sensitive to lactose, look for a lactose-free yogurt.

Mix in a bowl--

300 grams of oat flakes (or ground up if preferred)
1 small spoon (not heaping) of salt
1 small spoon (not heaping) of baking soda

Prepare a large cup of desired seeds. I use chia seeds, pumpkin seeds, and sunflower seeds. Proportion should be to one's taste, it is not fixed.

Chop the equivalent of about 10 to 15 walnuts worth of a type of nut one wants in the bread.

Mix that and the cup of seeds into the dry mix.

Add a handful of moist fruit (I use dried cranberries that I've put in hot water to rehydrate them) to the dry mix.

Stir everything well.

Add half a liter of yogurt and stir well again. Should be a thick mixture. Let sit for 40 minutes so the dry ingredients can absorb the yogurt.

Spoon into a bread form lined with parchment (baking) paper. Press into the form so it is well packed.

Bake 65 minutes at 180 degrees Centigrade (360 degrees Fahrenheit).

Good in slices about a centimeter thick with a slab of butter on top and a cup of coffee

Cheers

a reply to: F2d5thCavv2

going to try this one! thanks ~

a reply to: TruthJava

Enjoy! When the baking time is done, check the bottom. If it is still a bit moist, it can be put a few more minutes in the oven.

Cheers

Is this Muesli?

Sounds delish

a reply to: Butterfinger

Close to it, perhaps? But no grains with glutens.

I like the taste. Neither sour nor sweet, but "sticks to the ribs" as folks use to say.

Cheers

a reply to: F2d5thCavv2
Mhmm I know that type of bread, minus the yoghurt but that is something I have to try!

Anyone know potato bread?

400g Potato (firm cooking)
400g flour (type 550)
100ml hot water
1 package dry yeast
1 tsp. salt (~7g)
1 egg

Mix sieved flour with dry yeast and salt. Peel potato, rinse and dry, grate finely. Pour 100ml of boiling water over the grated potatoes. Add the potato mixture and the egg to the flour mixture.

Knead the dough very well, maybe add more flour, depends on the moisture content in the potatoes, cover and let it sit at a warm and dark spot for 30-40 min.

Preheat oven to 225°C/ 440°F (top and bottom heat). Knead dough well again on a floured working surface and form it into a round loaf with floured hands. Place on a baking sheet lined with baking paper and off it goes into the middle of the oven. Place a bowl of hot water on the oven floor.

Bake potato bread for around 20 minutes at that temperature, then crank down to 200°C / 390°F and place the potato bread on the 2nd rack from the bottom. Bake another 30 minutes. Knock the bottom of the bread with your knuckles. If it does sounds hollow, the bread is finished.

a reply to: TDDAgain

Replace potatoes with ginger... oh snap, wrong thread

Can I put my blueberry pancakes from scratch recipe here?

a reply to: MindBodySpiritComplex
Ginger is also good for some hot buns.

The fresher the better.

originally posted by: RonnieJersey
Can I put my blueberry pancakes from scratch recipe here?

Please do.

Or we can start a pancake thread

Cheers

a reply to: F2d5thCavv2
I have a question.
Are oat flakes more like quick oats or old fashioned oats?

Is the finished product a stable slice, like for a sandwich?
Or more crumbley?

originally posted by: DontTreadOnMe
a reply to: F2d5thCavv2
I have a question.
Are oat flakes more like quick oats or old fashioned oats?

Is the finished product a stable slice, like for a sandwich?
Or more crumbley?

Hi DTOM,

The oat flakes we used, when we cook them for breakfast, are pretty much done when the flakes and water mixture boils, so they are not "instant oats". Sorry if my reply seems clueless, the product description is in another language. But I think there is a "quick" variety that we do NOT use. So regular oat flakes should work for you.

I slice it about half an inch thick and it holds its form. Thinner slices would crumble, I expect.

Let me know how it turns out!

Cheers

Bumping this as it looks like a tasty breakfast loaf....and I'm looking for something different for that first meal of the day.