Oat-linseed bread or rolls with bite – also available gluten-free

Ingredients for 1 servings:

• 150 g oat flakes, wholegrain
• 150 g oat flakes, fine
• 100 g oat flour, alternatively other flours can be used
• 150 g flaxseed meal
• 40 g psyllium husk flour
• 100 g hazelnuts, alternatively other nuts or kernels
• 80 g pumpkin seeds or similar seeds
• 80 g sunflower seeds or similar seeds
• 10 g salt
• 6 g coriander seeds
• 6 g fennel seeds
• 2 g caraway seeds
• 2 tbsp honey, liquid or agave syrup or a similar sweetener (2 level tbsp sugar
• 4 tbsp oil
• 50 ml vinegar
• 750 ml water

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

First, weigh and mix all the dry ingredients. The hazelnuts can be used whole, but I recommend at least roughly chopping them. Chop the listed spices with a food processor just before adding them. The spices are based on my personal taste, and you can substitute the type and amount according to your preferences. The same applies to the amount of salt; I found 10 g to be the perfect balance for my taste. After mixing all the dry ingredients, smooth the surface of the mixture and, using the back of a tablespoon, make six indentations in the surface. Add the desired sweetener and oil to these indentations. Finally, add the vinegar and water (cold or lukewarm). Mix everything well with a spatula. Using the silicone bread roll pan I used (9 cm x 5 cm x 4 cm), it yields 10 rolls. This also fits a 25 cm x 10 cm x 6.5 cm loaf pan. Rolls can also be shaped by hand with slightly moistened hands; they do not need a baking tin for baking. I have not tried making bread without a baking tin yet. To give the spices time to develop their flavor, place the filled bread tin or baking sheet in the refrigerator for a few hours or overnight. But there is nothing wrong with baking everything straight away. The oven does not necessarily have to be preheated for baking. Set the oven to 225°C. After about 25 to 30 minutes, turn the oven down to 200°C and bake the bread for another 60-70 minutes, or rolls for 50-60 minutes, depending on the desired degree of browning. The baking time can vary depending on the type and age of the oven. After baking, the bread and rolls need to be allowed to cool down completely. In my experience, they will keep easily for 10 days in a closed bread bin in the refrigerator. Of course, freezing is also possible; then thaw slowly in the refrigerator before use. The rolls will regain a nice crust after a quick bake (approx. 8 minutes at 200°C, depending on your oven). You can toast the bread slices a little in a toaster. Note: This recipe is based on the idea of ​​a “Wonderbread baking mix” from Bauckhof. I have modified and supplemented the ingredient list based on my experience with gluten-free baking, and I determined the quantities purely through trial and error. Basically, all of the ingredients I list are gluten-free or available gluten-free!