Oat and Seed Loaf (GF) - 2 Variations - Sour Dough Discard

As seen in my article on @YorkRegion and my Metroland / Torstar Column: RENATA’S TABLE: Oat and seed loaf is a healthy bread

If you are looking for a healthy quick bread recipe to make in under 45 minutes, you’ve found the perfect recipe! This Oat and Seed Loaf is dense, delicious, nutritious and easy to make.

Two versions are included below – the original and a variation reducing the amount of Greek yogurt and adding sour dough discard. I don’t know which version is my favourite as they are both delicious and only subtly different! If you have an active sour dough starter, as I do, it seems such a waste to throw away the discard (if you know you know) and I am always looking for ways to use this beautiful, healthy, fermented dough. It works brilliantly in this recipe! 

Add whatever seeds, or nuts, you like to the batter and sprinkle some on top to make it extra special. I love pumpkin, sunflower and sesame seeds, or if I do a nut version, walnuts or pecans are flavourful.

Sliced warm from the oven with some butter and honey is a decadent, amazing treat!  

Oats are a nutrient dense, gluten free whole grain, high in fiber and higher amounts of protein than other grains and oats are a rich source of manganese(essential for metabolism, supports bone health and provides immune support)  and phosphorous (supports healthy cells and boosts energy levels) and the vitamin B1 – thiamin (helps the body convert carbohydrates to glucose (energy fuel for your body) and efficiently metabolizes fats and proteins). 

Greek yogurt is dairy, of course. You could try this with a coconut yogurt (if it is on the firm side and not runny as I know coconut yogurt to be) to make it dairy free.  Greek Yogurt is higher in protein than regular yogurt, is a good source of calcium, VitB12, Riboflavin (VitB2) and selenium as well as VitA, zinc and potassium.  Plain Greek yogurt is low in carbs and has little sugar.

Hemp Hearts are rich in essential fatty acids, are a high-quality plant-based protein source, support immune system, heart health and blood pressure balance, bone health, muscle and nerve function, contain VitB complex, phosphorus, potassium, magnesium, calcium, iron and zinc.

Sour Dough and Sour Dough Starter have many health benefits, especially supporting gut health.  The fermentation process when making sour dough starter contains probiotic bacteria, which can improve gut health, as well as it creates prebiotics, which are indigestible fibers that feed beneficial gut bacteria. It also supports healthy blood-sugar management as sourdough bread has a lower glycemic index than white bread, so it doesn't raise blood sugar levels as quickly.

As always, when you make this recipe, I would love to see your creation so please post a photo of your Oat and Seed Loaf goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!

 Prep Time: 10 minutes / Cook Time: 35 minutes / Serves: 8-10 slices depending on how thick you slice!   

Ingredients

Regular Version

• 2 Cups Quick Oats – look for gluten free oats if you have gluten sensitivities

• 1 Cup Large Flake Oats (aka Old-Fashioned Oats) – look for gluten free oats if you have gluten sensitivities

• 1½ teaspoon Baking Soda

• 1/3 Cup Coconut Sugar – alternate: brown sugar

• 2 Tablespoons Hemp Hearts

• 1 teaspoon Fine Sea Salt

• 1 Tablespoon Maple Syrup – alternate: honey

• 1½ Cup Greek Yogurt

• ½ Cup Seeds or Chopped Nuts – of your choice

• 1 Tablespoon of Seeds or Chopped Nuts to sprinkle on top of your loaf before baking. 

Sour Dough Version

• 2 Cups Quick Oats – look for gluten free oats if you have gluten sensitivities

• 1 Cup Large Flake Oats (aka Old-Fashioned Oats) – look for gluten free oats if you have gluten sensitivities

• 1½ teaspoon Baking Soda

• 1/3 Cup Coconut Sugar – alternate: brown sugar

• 2 Tablespoons Hemp Hearts – optional but so good!

• 1 teaspoon Fine Sea Salt

• 1 Tablespoon Maple Syrup – alternate: honey

• ¾ Cup Greek Yogurt

• ½ Cup Sour Dough Starter Discard

• ½ Cup Seeds or Chopped Nuts – of your choice –

• 1 Tablespoon of Seeds or Chopped Nuts to sprinkle on top of your loaf before baking. 

 How It’s Made

• Preheat your oven to 400°F.

• Line your loaf pan with parchment paper.

• In a large bowl, mix the dry ingredients together: oats, baking soda, coconut sugar, hemp hearts and salt. 

• Regular version: Add the maple syrup, Greek yogurt and seeds, or nuts, and stir until everything is mixed together well to a firm but wet batter.

• Sour Dough version: Add the maple syrup, Greek yogurt, the sour dough starter discard and the seeds or nuts and stir until everything is mixed together well to a firm but wet batter.

• Spread into your loaf pan, gently smoothing the top evenly.

• Sprinkle the remaining seeds, or nuts, on top.

• Bake for 35 minutes. The top will be lovely and toasted brown. Test for doneness by poking a toothpick or a sharp knife into the middle area of the loaf.  It should come out clean or with a few crumbs.  If there is still wet batter, reduce the heat to 350°F and check in 5-minute increments until your loaf is done.   

• Remove from the oven and let it sit to cool for a few minutes before lifting the loaf out of the pan, using the parchment paper you lined the pan with and placing it on a cutting board or a wire grid to cool.  

• Store wrapped on your counter for 3 days, then move it into your fridge to keep for longer.

• Serve warm, at room temperature or cold from the fridge. A slice or two toasted is divine with the toppings of your choice! This is not a sweet loaf so it’s perfect with breakfast toppings or savory lunch items!  

Enjoy!