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Thursday, February 11, 2021

Taste-bud Journey: Oat Bread Minus Yeast

During the pandemic, I am taking taste-bud journeys as I self-isolate rather than physical journeys. Here is my adapted recipe for Oat Bread Minus Yeast. The recipe mostly originated from Gemma of Bigger Bolder Baking. A link to her cooking video will be included at the end of this article. As is typical of my creative vent, I made some minor changes to the recipe.

I have now made this recipe three times. As is typical of me, I like to add in some creative touches. I have also learned some lessons that I will apply to future bread-making ventures.

  • Lesson 1: Don't use a silicone loaf pan as it gets wide as it solidifies during baking. As long as you use enough cooking spray, the bread slides out easily and cleanly from the traditional loaf pan.

  • Lesson 2: Allow the loaf to cool completely before slicing. I was so impatient to try it the first time I made it that it almost fell apart in places when I cut into it. As a result, I could only use that first loaf bread in a sandwich grill or fried in a pan on stove. 

  • Lesson 3: My third lesson is more a matter of personal taste-bud and texture preference. I have decided that although I do enjoy eating this bread well-toasted in a toaster with cinnamon or jam, I will only make sandwiches with bread that require yeast as one of its ingredients.

  • Lesson 4: I find this lesson a little on the odd side, but apparently, homemade bread does not toast well. I actually have to run the bread through twice in the toaster to have a nicely golden brown slice of bread. When I researched this on the web, it appears that other people have had that experience, as well. Why? 

  • This is one explanation I found by Googling it: "It's probably the higher water content of the bread compared to your baseline bread. Just takes time to dry out the surface enough to toast it. Until enough water evaporates, the temp of the bread surface won't be beyond boiling point. Jan 7, 2012" It will be interesting to see if that will also happen when I finally try a recipe requiring yeast.

  • Lesson 5: Interestingly enough, I found that a $9 bread slicer worked far better for me than a much more expensive brand. Check out the photo of my beautifully even bread slices! 

Recipe with 3 ingredient adjustments from original


  • 1 large egg
  • 1 tsp Xanthan Gum
  • 1 cup oat flour
  • 1 cup plain yogurt
  • 1 cup milk
  • ¼ cup flavorless oil
  • ¼ cup honey
  • 1 tbsp chia seeds


  • 1 ¼ tsp sea salt
  • 1 1/3 cup whole wheat flour
  • 1 cup reg. flour
  • 2 ¼ tsp baking powder
  • ¼ tsp baking soda

Please note: This is my modified recipe the third time around. I liked the look, taste, and texture much better this way. The original recipe calls for rolled or quick oats instead of oat flour. So, you can really make this either way.



Step 1: Mix together all wet ingredients in a large measuring cup or medium-size bowl. Refrigerate for 45 minutes to hydrate.

Step 2: At the end of 45 minutes, In a large bowl, lightly stir in all dry ingredients.

Step 3: Gently add wet mixture into dry mixture until just combined but not overmixed. If necessary, add more milk if too dry.

Step 4: Pour batter into greased loaf pan, spreading evenly. Sprinkle oats on top.

Step 5: Bake 55 to 60 minutes at 375° F. Apply toothpick test.

Step 6: Let cool completely before cutting into slices.

Please note: Per Gemma, store this bread at room temp. 3 days or one week in fridge. Freezes well. Great as toast!


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