Oat Flour Bread

haferflocken quark brot angeschnitten auf einem schneidebrett

This oat flour bread recipe is a healthy, gluten-free, and protein-packed alternative to traditional bread. It’s loaded with fiber and protein, and the best part? It’s super easy to make – no rising time required!

Author : Aline Cueni

5 from 2 votes

Prep Time :10

Cook Time :45

Total Time :55

Servings : 1 Bread

Calories : 241kcal

Ingredients

2 cups (500 g) plain Skyr yogurt, or quark cheese
2 eggs
3 ½ cups (300 g) rolled oats, or 3 cups oat flour, see notes
3 tablespoon (30 g) sunflower seeds, optional
3 tablespoon (30 g) pumpkin seeds, optional
2 ½ teaspoon baking powder
1 teaspoon salt
1 tablespoon rolled oats, for decoration

Instructions

Preheat the oven to 400°F (200°C). Line a 9-inch loaf pan with parchment paper.
In a large bowl, whisk together Skyr yogurt and eggs until smooth.
Blend the oats in a high-speed blender until you get a fine flour.
In a separate bowl, combine the oat flour, seeds, baking powder, and salt. → Since the dough is quite thick, it’s important to mix these dry ingredients separately first to ensure even distribution.
Add the dry ingredients to the wet ingredients and stir well.
Transfer the dough the prepared loaf pan, smooth out the top using a silicon spatula or spoon, and sprinkle with oats (or seeds) for decoration.
Bake in the preheated oven for 45-50 minutes. Remove from the oven, lift the bread out using the parchment paper, and let it cool completely on a wire rack before slicing.

Notes

Grinding Oats: You’ll need to blend the oats into a fine flour. A high-speed blender works best, but you can also use 3 cups of store-bought oat flour.
Gluten-Free: Not all oats are gluten-free! If you have gluten sensitivities, make sure to use certified gluten-free oats to avoid cross-contamination.
Storage: Store the bread in an airtight container in the fridge for up to 4-5 days. Since it contains dairy-products and eggs, it’s best not to leave it at room temperature for too long.
Freezing: Slice the fully cooled bread and freeze the slices in a ziplock bag for up to 3 months. You can toast frozen slices directly for a quick snack.

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