No-Knead, No-Rise Oat Bread

This recipe has been circulating online for years, especially abroad, and is very popular among Dutch and German bloggers. (Yes, I read German blogs sometimes.)

They call it by the modest name: "The Life-Changing Loaf," and I have to agree with them—this is a serious winner.

I love baking bread at home and I know that traditional home baking can be a complicated business that requires skill, time, and patience. That's why I always love bread recipes that don't require rising, yeast, or kneading.

This oat bread recipe contains no flour at all; it's full of seeds and some nuts. It has a pleasant, slightly sweet taste, and most importantly—it's incredibly easy to make.

Now, I know what you're thinking: it looks more like a cake than bread in terms of appearance and texture, but that doesn't mean you can't devour it for a Saturday morning breakfast (did someone say festive brunch?)

The health benefit of this bread is that it's rich in fatty acids like Omega-3, dietary fiber that helps with satiety and balancing blood sugar levels, and plenty of vitamins and minerals. (Only good things will come from this bread, believe me.)

A bit about the Oat Bread

The original recipe contains psyllium seeds, which help bind the mixture into a uniform dough. I skipped them (because I don't like using products in my recipes that no one knows where to find), and it turned out great anyway.

The base of the recipe is quick oats (instant oats).

(I used Harduf quick oats—who also helped sponsor this post—thank you. This helps this blog continue to produce quality content.)

A little tip: you can grind half of the oats and the flaxseed (which also helps with Omega-3 absorption) in a spice grinder into flour. This will make the bread look more like bread and less like a cake.

Regarding additives: I divide them into two categories: "must-haves" and those that can be replaced or omitted.

The "must-haves": that should never be omitted are: flaxseed and chia seeds.

The reason is they are essential for binding the mass together (otherwise, the bread will fall apart).

The rest of the additions are completely optional; you can substitute them for any seeds you like—pumpkin seeds, nigella seeds, or even sesame.

In many recipes for this bread, it says to leave the dough aside for 12 to 24 hours to allow natural fermentation for an airier texture. I simply added a teaspoon of baking powder. I didn't find a significant enough difference to justify waiting a whole day. It's up to you.

Nutritional values by clinical dietitian and fitness trainer Noam Bachar:

One slice of bread out of 15 (weighing 35g) contains:

• 150 kcal
• 5g Protein
• 12g Carbohydrates
• 9g Fat

Want another life-changing bread recipe? How about green buckwheat bread?

If you made the recipe, don't forget to tag me!