Saturday, June 27, 2015

Oat Bread

We have finally decided on our own (more complicated) version of the Oat Bread that we were told about a couple of weeks ago.
The original is:
3 cups oats
2 cups cottage cheese / plain yoghurt
2 tsp baking powder

Here is what Rachel does.
3 cups jumbo / wholegrain oats
1 1/2 cups thick milk kefir
2 eggs
2 tsp baking powder
1 tsp xylitol
1/4 tsp salt
1/4 cup mixed seeds (linseeds, sesame seeds and sunflower seeds)
Mix well and place in lined bread tin.
Bake at 180C for 35 to 40 minutes.
Oats: She blends 1/2 to flour and the other she blends just a bit - to make it like a wholegrain bread.
Milk Kefir: I let it separate and pour the whey off - so we have nice thick kefir to use. As kefir can be tart if left this bit longer, she adds the bit of xylitol to just counter any sharpness from the kefir.

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