Servings: 8 slices
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
Dry Ingredients
- 2 cups rolled oats
- ¼ tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tbsp pumpkin seeds
- 2 tbsp sunflower seeds
Wet Ingredients
- 1½ cups kefir
- 2 medium eggs
- 2 tsp apple cider vinegar
Toppings (Optional)
- Additional seeds for sprinkling on top
Instructions
-
Prepare the pan
Spray a loaf pan with olive oil. Preheat the oven to 350°F (175°C). -
Process the oats
Pulse the rolled oats in a food processor until they break down into a flour-like consistency. -
Combine dry ingredients
In a mixing bowl, combine the oat flour, salt, baking soda, baking powder, pumpkin seeds, and sunflower seeds. -
Add wet ingredients
Stir in the kefir, eggs, and apple cider vinegar. Mix well until everything is fully incorporated. -
Bake
Pour the batter into the prepared loaf pan, level it out, and sprinkle with additional seeds if desired.
Bake for 30–35 minutes, or until golden brown and a toothpick inserted comes out clean. -
Cool & slice
Let the bread cool in the pan for a few minutes, then transfer it to a wire rack to cool completely before slicing.
Additional Notes
- Texture Tip: The bread is slightly denser than traditional bread, but it’s wonderfully moist.
- Make-Ahead: This bread stores well in an airtight container for 2–3 days or can be frozen for up to 2 months.
- Flavor Options: Add herbs like rosemary or thyme for a savory twist.
Variations
- Nut-Free: Skip the pumpkin and sunflower seeds, or replace with chia seeds or flaxseeds.
- Dairy-Free: Use dairy-free kefir or a non-dairy milk alternative instead of kefir.
- Herb Infused: Add a teaspoon of garlic powder or dried rosemary for extra flavor.
Nutritional Information (Approx. per slice)
- Calories: 126 kcal
- Protein: 6.6g
- Carbohydrates: 17g
- Fat: 3.8g
- Fiber: 2.3g
- Sugar: 2.6g
- Sodium: 516mg
- Calcium: 109mg
- Iron: 1.2mg
