Overnight Oats Bread with Seeds and Yogurt

Name: Overnight Oats Bread with Seeds and Yogurt
Yield: 8
Cuisine: Signature Cuisine
Ingredients: Oat flakes: 100 g of; Buckwheat flakes: 45 g of; Sunflower seeds: 135 g of; Almond grounded: 65 g of; Chia seeds: 2 tbsp. of; Psyllium husk: 25 g of; Flax seeds: 90 g of; Salt: 1 tsp. of; Water: 175 g of; Coconut yogurt: 175 g of; Honey: 1 tsp of; Extra Virgin olive oil: 3 tbsp. of

Features:

Cuisine:

Signature Cuisine

1 h 15 min
Serves 8
Medium

Ingredients

Dry ingredients:
100 g of Oat flakes
Or buckwheat flakes
45 g of Buckwheat flakes
Or Oat flakes
135 g of Sunflower seeds
65 g of Almond grounded
2 tbsp. of Chia seeds
25 g of Psyllium husk
90 g of Flax seeds
1 tsp. of Salt
Wet ingredients:
175 g of Water
175 g of Coconut yogurt
1 tsp of Honey
Or Maple syrup, Agave nectar
3 tbsp. of Extra Virgin olive oil

Directions

Here is another version of bread with seeds and nuts. It’s a fairly dense texture bread with seeds standing out in the texture, similar to Seed and nut bread.

The peculiarity of this variant of bread is that we use oatmeal and buckwheat flakes. If you don’t eat oatmeal, you can use only buckwheat and vice versa. It makes the bread a little softer and “breadier” in taste. In addition, we add coconut yogurt and leave the bread to ferment overnight which allows all the ingredients to soak in and begin to ferment a bit with the live yogurt bacteria. It will taste slightly sour, a bit reminiscent of rye bread.

By the way, if you want a more uniform texture, you can crush all the dry ingredients in a food processor to a coarse crumb.

Bon Appétit!

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Steps

1 Done	In a large bowl, mix all the dry ingredients until smooth. If you want a more uniform bread texture, you can crumble all the ingredients together in a food processor to a coarse crumb.
2 Done	In another bowl, mix all the liquid ingredients. Salt can also be dissolved here rather than added to the dry ones.
3 Done	Now, add the wet ingredients to the dry ones and mix them intensively with a spoon until uniform. You will get a very dense dough.
4 Done	Place the dough in a baking mold covered with baking paper. Then with the wet palm of your hand make a smooth surface, convex in the center (the illusion of risen bread). Leave the dough to soak and ferment overnight at room temperature. You can cover the surface with plastic wrap or baking paper to prevent it from drying out.
5 Done	In the morning, preheat the oven to 175 degrees Celsius. Put the bread in the oven (remove the plastic wrap if you covered it) and bake in the mold for 20 minutes. Then, take it out of the mold, remove the baking paper and place the bread directly on the baking tray and bake for another 40 minutes. The surface should turn brown.
6 Done	Take the cooked bread out and let it cool completely on a rack before slicing.