Small oat breads
Tags:
alcohol-free
gluten-free
vegetarian
Description
Bread doesn't always have to be baked with wheat, spelt or wholemeal flour. These small oat breads have, not surprisingly, oat flakes as a base. This has the advantage that the small breads are also something for you if you want or need to eat gluten-free.
Ingredients for
For the dough
150
g
oat flakes, tender
150
g
oat flakes, crunchy
3
Teaspoon(s)
baking powder
0.5
Teaspoon(s)
salt
2
Teaspoon(s)
chives, chopped
350
g
yoghurt
2
eggs
Preparation
Note
Our bread/cake recipes are/were usually developed for a specific
specific mould. If the recipe is to be baked in a different tin
mould, the recipe or the number of portions must be adapted accordingly.
20cm loaf tin corresponds to approx. 5 portions
25cm loaf tin corresponds to approx. 10 portions
30cm loaf tin corresponds to approx. 17 portions
Batzen tin corresponds to approx. 7 portions
Mini loaf tin corresponds to approx. 8 portions
The baking time may also need to be adjusted, but cannot be
but cannot be converted across the board. A little help: When the bread/cake looks ready
either take a stick test or remove the bread carefully with a baking glove.
carefully remove the bread from the tin with a baking glove and tap the bottom of the loaf.
of the loaf. If it sounds hollow, the bread is most likely baked through.
Translated with DeepL.com (free version)
Bake the breads
1
Preheat the oven to 175°C convection oven. Mix together the oats, baking powder, salt and chives.
2
Mix the yoghurt and eggs and knead into a mixture with the rest.
3
Divide the dough evenly between the mini loaf moulds and bake in the preheated oven for 40 minutes.
Ingredients for
For the dough
150
g
oat flakes, tender
150
g
oat flakes, crunchy
3
Teaspoon(s)
baking powder
0.5
Teaspoon(s)
salt
2
Teaspoon(s)
chives, chopped
350
g
yoghurt
2
eggs
