I am one of those people who really loves eating bread. And by that, I mean with almost everything. My favorite is french toast with different savory and sweet toppings. I also become bloated when eating regular wheat bread often. So, I was looking for a solution and I came up with this simple quick rye flour and oats bread. It has a lovely nutty flavor and is perfect for toasts and sandwiches.
Rye is the grain that is closely related to wheat and barley. It is used to make rye flour and bread, and different kinds of beverages (like beer and whiskey). I’m not gonna bother you with the chemistry of the rye flour. All you have to know is that it also contains gluten, so it’s not suitable for people who are sensitive. Also, the structure of the flour doesn’t allow the rising of the dough, so you can’t expect fluffy loaf, like the one you get with the wheat flour.
Despite all that, it is possible to make the bread only with rye flour. But, since there is no much rising and proofing, there won’t be air bubbles forming in the dough while baking, and you will end up with more chewy texture than regular wheat bread. That is also why this bread will stay moist inside.
So, don’t let that fool you to think that it’s not baked well. Just make sure to use it in the next 2 to 3 days after making, to prevent it from becoming moldy.
Other bread recipes you might like:
- 30-Minute Dinner Rolls | No Yeast
- No-Knead Spelt Flour Bread
- Soft and Fluffy Bun Rolls (Kifla) Recipe
- Flaky Celebration Bread Rolls
Hope you enjoy this quick rye flour and oats bread as much as I do. What is your favorite way to eat the bread? Share your thoughts in the comments below.
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