Recipe Let the yeast bloom in 50 ml lukewarm water for a few minutes until it froths. In a food processor, process the wholegrain oats to a fine powder and add the sea salt. Add the bloomed yeast, the rest of the water, the hazelnuts and seeds and mix well to an homogenous dough. Transfer it to a rectangular baking tin lined with some baking paper. Cover the bread with a piece of plastic foil and let it mature at a warm spot overnight for about 12 hours. Bake it the next day in preheated oven at 180°C for 40-45 minutes. When ready remove it from the tin and let it cool completely before you slice it.

TIP 1: The oat breads tend to retain a high percentage of moisture even after baking. If you like more crunch to your bread, toast the oat bread slices lightly in a pan oven medium fire until golden brown.

TIP 2: Enjoy it with fresh thyme honey, tahini paste, or hazelnut praline.

by Alexandra Mitsiou