I have been working on an oat loaf for a while. I shall be adding the recipe shortly.
I made many experiments and variations of this bread, playing back and forth with moisture and texture. Adding an egg white here, subtracting some yoghurt there, increasing and decreasing the oats, chopping, blending, or combining them. I wanted to reliably bake a savoury bread that didn’t go mudbrick or soggy on me, and which can be sliced thinly. Gluten-free loaves have a tendency to come apart if you don’t slice them up in chunks. The thing that finally made the loaf come together, was adding a tablespoon of ground flaxseeds, and adding a water basin to the baking process. I shall keep these tips in mind for future projects.
