Yeast-free oat bread with kefir
Description
It goes perfectly with tea and coffee. For this bread I used quick-cooking rolled oats. The finished oat bread must be cooled completely before slicing, otherwise you’ll get a gummy (not at all airy) crumb. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Place the flakes in the blender jar.
- 3
Step 3
Run the device for 1 minute.
- 4
Step 4
Into a large bowl, crack the eggs, add salt and vegetable oil.
- 5
Step 5
Whisk these ingredients vigorously until the mixture is smooth and uniform.
- 6
Step 6
Pour in the kefir and add the baking soda.
- 7
Step 7
Mix these ingredients until the mixture is smooth and uniform.
- 8
Step 8
Add crushed rolled oats.
- 9
Step 9
Mix them in until you have a smooth, even oat dough. The dough should be thick and sticky; spoon it into the pan rather than shaping it with your hands.
- 10
Step 10
I have two 500 ml ceramic baking dishes. I strongly recommend lining the bottom of any dish except silicone ones with a piece of good-quality baking parchment. Spread the oat dough over the bottom of the prepared dish and, with damp hands, smooth the surface of the future loaf. Bake the bread in an oven already preheated to 180 °C for 25 minutes. A sign of doneness is a golden-brown crust.
- 11
Step 11
Remove the finished oat bread from the pan, cool completely, and serve.
- 12
Step 12
The baking is ready. Serve with tea.