OAT SANDWICH BREAD

OAT SANDWICH BREAD

Hello all of you Galley friends out there.  I hope this finds you well and ready for another Galley treat.  Today I’m making bread…lovely little rounds of bread, made with gluten free oat flour which I made myself by taking some old fashioned oats for a spin in my blender.

A while ago I created a Friends Faves category which prompted a submission from a close personal friend, Joan.  Then came another from Ruby.  Then another from Shelley.  All had a similar theme…bread using flour and Greek yogurt.

Planning to use this same fun formula of flour and Greek yogurt today, I realized in a mild panic I was out of the yogurt component.  Standing at the open fridge, I spotted my husband pot of cottage cheese.  Why not use that I said to myself?  And when I checked the nutritional break down, the protein content came up higher than if I had used Greek yogurt.

So here you have it folks…higher protein…gluten free (for those for which that matters)…more fibre because of the oats…and so easy to make little buns.

I pressed the dough into rounds about 1/2” thick.  Any thinner and it would be difficult to slice for sandwiches.  If you don’t plan on slicing, thinner is fine too.  They are really good toasted just ‘as is’.

If using the Omnia stove top oven your limitation is making them fit the baking pan..4” rounds is the limit, giving you eight perfect little buns.

Let cool, then slice and use for your favourite sandwich.  Today we enjoyed then as BLT’s but I can’t wait to smear them with cream cheese, draped in smoked salmon and top with a sprinkling of capers and thinly sliced red onion. What a treat that will be!

As always, thanks for stopping by.  Before you go, here are three more recipes using a similar easy yogurt/flour formula

SHELLEY’S AMAZING BAGELS

RUBY’S CINNAMON MONKEY BREAD

JOAN’S TACO BOMBS

…peace and love…

Oat Sandwich Bread

Easy little bread rounds using oat flour and cottage cheese.
Servings 4 Rounds
Calories 175kcal
Author www.seasaltgalleykat.com

Equipment

  • Mixing bowl
  • baking sheet For conventional oven users
  • omnia stove top oven with rack and parchment rounds For the ovenless

Ingredients

  • 1 Cup oat flour extra for kneading and dusting
  • 1 Tsp salt
  • 2 Tsp baking powder
  • 1 Cup cottage cheese
  • 1 egg, lightly beaten for wash Can sub milk or non dairy like oat milk
  • toppings sesame, finishing salt, everything bagel

Instructions

  • In mixing bowl, combine flour, baking powder and salt
  • Stir in cottage cheese until incorporated. The dough will be very crumbley.
  • Dump dough onto lightly floured surface and knead a couple dozen times until it comes together
  • Divide dough into 8 balls (4 for larger breads)
  • Press each ball into rounds, about 1/2” thick
  • Brush tops with egg wash and sprinkle with desired seasonings

for conventional oven users

  • Place rounds onto prepared baking sheets and bake in preheated 375 ° oven for about 20-25 minutes or until tops turn golden brown

for Omnia stove top users

  • Place rounds on rack in baking pan, cover and place on preheated base plate.
  • Cook on high for 5 minutes then reduce heat to medium low for an aadditional 15-20 minutes.

for serving

  • Enjoy warm or toasted, sliced with your favourite sandwich fixings

Nutrition

Calories: 175kcal | Carbohydrates: 22g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 754mg | Potassium: 368mg | Fiber: 2g | Sugar: 2g | Vitamin A: 74IU | Calcium: 147mg | Iron: 1mg

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