Oatmeal and wheat yeast-free bread with nuts
4 servings
80 minutes
Nut and oat-wheat unleavened bread is a true embodiment of simplicity and flavor. This recipe is rooted in European culinary traditions that value the naturalness of ingredients and rich taste. Oats soaked in buttermilk give the bread a tender texture, while walnuts and pumpkin seeds add crunch and a light buttery sweetness. The unleavened dough is lovingly shaped and baked to a golden crust that can be highlighted with olive oil or egg yolk. This bread pairs wonderfully with honey, cheese, or butter, perfectly complementing both a morning breakfast and a cozy evening dinner. Each slice carries the warmth of home and the taste of nature.
1
Pour buttermilk over oatmeal, add salt and sugar, mix, and let it sit for a while, even overnight in the fridge.
- Rolled oats: 0.7 glass
- Buttermilk: 500 ml
- Sea salt: 1 teaspoon
- Sugar: 2 tablespoons
2
In a separate container, mix flour with baking soda, add oil, and knead thoroughly until smooth. Pour in buttermilk with oats and knead the dough.
- Coarse-ground flour: 2 glasss
- Pasta flour (00 / semolina): 1 glass
- Baking soda: 1 teaspoon
- Olive oil: 5 tablespoon
- Buttermilk: 500 ml
- Rolled oats: 0.7 glass
3
Add nuts and seeds and mix thoroughly.
- Walnuts: 150 g
- Pumpkin seeds: 150 g
4
Place the dough on a floured board and shape it into a loaf with patting motions.
- Coarse-ground flour: 2 glasss
5
Carefully place it on a greased baking sheet and put it in a preheated oven at 200 degrees. After half an hour, when a crust forms, you can brush it with olive oil or egg yolk. Bake for 1 hour and 20 minutes.
- Olive oil: 5 tablespoon
