Pane fatto in casa all’avena e semi (Homemade oatmeal and seeds bread)

Here’s my recipe for a hearty homemade bread with oatmeal and seeds. This bread is not only delicious but it combines the nutritional benefits of oats and mixed seeds, making it a healthy addition to your diet.

Here are some key health benefits: Oats are an excellent source of dietary fiber, particularly beta-glucan, which can help reduce cholesterol levels, improve blood sugar control, and support digestive health.

Different seeds provide varied benefits. Here are their general benefits: Many seeds, such as flax seeds are high in omega-3 fatty acids, which are beneficial for heart health and have anti-inflammatory properties. Seeds are a good plant-based source of protein, dietary fiber, antioxidants and minerals.

Enjoy your homemade oatmeal and seed bread with butter, jam, or as a base for your favorite sandwiches! I love it plain too.

The cutting board that you see in the pictures it is a personalized and beautiful wooden cutting board made by Forest Decor.

They specialize in four main segments: traditional wood cutting boards, olive wood kitchenware, rustic ornaments, and personalized items. Their work is unique and high quality, and this personalized board is a beautiful addition to my kitchen!

PANE FATTO IN CASA ALL’ AVENA E SEMI (HOMEMADE OATMEAL AND SEEDS BREAD)

Total preparation time: 4- 4 ½ hours                   Baking time: 35-40 minutes                 Yield: 1 loaf of bread

INGREDIENTS

120 g (about 1 cup oatmeal flakes)
310 ml (1 ¼ cups) boiling water
1/2 teaspoon active dry yeast
20 g (1 ½ tablespoons) powered sourdough starter
60 ml (¼ cup) warm water (about 110°F or 45°C)
1 tablespoon honey or granulated sugar
2 tablespoons olive oil
13 g (2 heaping teaspoons) salt
450 g (3 heaping cups) whole grain bread flour
50 g (1/3 cup) sunflower seeds
50 g (1/3 cup) pumpkin seeds
2 tablespoons flax seeds
2 tablespoons sesame seeds
Extra seeds for topping

DIRECTIONS

1. Prepare the Oats: Place the oats in a large mixing bowl. Pour the boiling water over the oats and let sit for about 10-15 minutes until the mixture cools to lukewarm
2. Activate the Yeast: In a small bowl, dissolve the yeast in the warm water. Let it sit for about 5 minutes until it becomes frothy
3. Mix the Dough: To the oats, add the honey, olive oil, and salt. Mix well. Stir in the yeast mixture. Gradually add the sourdough starter, bread flour, mixing until a shaggy dough forms. Add all the seeds and mix until well combined
4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time
5. First Rise: Place the dough in a lightly greased bowl, turning it once to grease the top. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for about 1 ½ -2 hours, or until it has doubled in size
6. Shape the Loaf: Punch down the dough to release any air bubbles. Turn it out onto a lightly floured surface and shape it into a loaf. Place the shaped dough into a greased 9×5 inch loaf pan. Cover the pan with a towel and let it rise for another 30-45 minutes, or until it has doubled in size again
7. Preheat the Oven: Preheat your oven to 200 °C (400 °F)
8. Bake the Bread: Before baking, if you like you can brush the top of the loaf with a little water and sprinkle extra seeds on top for decoration. Bake in the preheated oven for about 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. If the top browns too quickly, you can cover it loosely with aluminum foil during the last 10-15 minutes of baking
9. Remove the bread from the oven and let it cool in the pan for about 10 minutes. Transfer the loaf to a wire rack to cool completely before slicing. – Paola