This recipe uses Risen Flour’s WA grown Organic oats and is so easy and quick to make.

INGREDIENTS

• 235g Risen Flour’s oat flour
• 22g  psyllium husk powder
• 7g Instant yeast
• 3g or ½ teaspoon baking
• 10g salt
•  184 g plain yogurt OR you can use ¾ cup apple sauce and 182g oat milk
• 184g  milk (or non-dairy milk)
• 2 large eggs
• 55g oil of your choice
• 60g honey
• 100g Risen Flour’s organic oats

METHOD

• Preheat the oven to 180decC. Liberally grease a 21 x 11cm (8x4inch)  loaf pan using non-stick cooking spray. Set aside.
• Place Oat flour, psyllium husk powder, baking soda (Bicarb) , salt,  milk, eggs oil, yoghurt, honey and yeast to the blender. Blend well scraping down the sides as necessary. 
• Now add the rolled organic oats and give it a quick blitz to mix but not break up all the oats.
• Pour into greased loaf pan.
• Cover and allow to rise in a warm place for around 30 – 45 min. 
• In the meantime heat your oven up.
• Sprinkle some more oats on top of loaf and place in the oven.
• Bake for around 50min to 1hr – the bread is cooked when the internal temp of the bread reaches 100deg C.
• If you don't have a thermometer, use a long wooden skewer, making sure it comes out without wet dough.

Cool in the pan for 10 minutes before removing to a wire rack to cool completely. For best slicing, allow the bread to cool at least 30 minutes first.

ADDITIONAL NOTES:

If you don’t have a blender, whisk the dry ingredients together in a large bowl. Add the wet ingredients and balance of the oats and mix well – follow the balance of method and bake  as directed above. 

This bread can be frozen. Slice when cold and freeze! It can be stored for up to 3 months in the freezer and 3 to 4 days in our bread bags.

Pour the batter into the prepared loaf pan. If desired, sprinkle additional oats on top before baking.

Bake for 50-55 minutes, rotating pan and loosely tenting foil over the top halfway through. For best results, insert an instant read thermometer in the bread to make sure the temperature is 200ºF. If you don't have a thermometer, use a long wooden skewer, making sure it comes out without wet dough.

Cool in the pan for 10 minutes before removing to a wire rack to cool completely. For best slicing, allow the bread to cool at least 30 minutes first.