Keeping with Kate’s obsession with buckwheat flour lately, I created a little bread recipe that makes the most amazing toast! Gluten free, dairy free, egg free bread can be a real bummer to cook and to eat. This bread is not one of those.
This bread is great with jam, peanut butter, almond butter, or dairy free cream cheese! I hope you enjoy it as much as I do.
It’s got a moist crumb, sturdy crust, and it toasts up like a dream! Oh and, it’s incredibly easy. Don’t worry about the banana, it doesn’t lend much of it’s flavour, I find it helps to keep the crumb moist.
Hearty Oat Bread
- Scant 2 cups hot water
- 1 tbsp yeast
- 2 tbsp maple syrup
- 2 1/2 cups oat flour
- 1 1/2 buckwheat flour
- 3 tbsp arrowroot starch
- 2 tbsp egg replacer OR 3 tbsp chia 6 tbsp water
- 1/2 tsp salt
- 2 ripe bananas
- 1 tsp vanilla
Combine water, maple syrup and yeast to bloom, set aside. If using chia eggs, combine chia seeds and water in another small bowl and set aside.
Add oat, buckwheat flours, arrowroot starch, salt and egg replacer, if using, to a large bowl, whisk well to combine.
Mash bananas, and stir in vanilla. Add to yeast mixture.
Add wet ingredients to dry, and mix well.
Transfer to 2 greased loaf pans, and cover with a damp paper towel. Allow to rise for 1 hour at room temperature.
Bake at 350 for ~45 minutes