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August 17, 2018

Quick Rye Flour and Oats Bread

JUMP TO RECIPE

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.

***Some of the links that I am using are affiliate links. That means if you follow them and purchase something, I will earn a little commission at no extra cost to you. I use affiliate links so I can promote products and services that I use and think are excellent. It also helps me monetize this blog so I can keep on creating content for you.***
rye flour dough in a bowl
rye flour dough in a loaf tin, topped with oats

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.

rye flour and oats bread on a cooling rack

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.

rye flour bread on a cooling rack

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.

Anchy

Yields 1 loaf

Quick Rye Flour and Oats Bread

Quick rye flour bread that is PERFECT for toasts and sandwiches.

30 minPrep Time

1 hr, 30 Cook Time

2 hrTotal Time

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Ingredients

  • 500 ml lukewarm water
  • 1 Tbsp apple cider syrup*
  • 1 Tbsp active dry yeast
  • 500 g rye flour
  • ¾ cup oats, divided
  • 1 ½ tsp sea salt

Directions

  1. Dissolve the yeast and apple cider syrup in the water, and let it sit aside for 10 minutes to become bubbly.
  2. Grease loaf tin (10 x 27 cm / 4 x 10”) with butter or oil, and coat the inside with ¼ cup of oats (leave some for topping).
  3. Combine rye flour and ½ cup of oats with salt in the mixing bowl. Add yeast mixture and mix until you get smooth dough.
  4. Transfer the dough to the prepared loaf tin and top with the remaining oats. Leave at warm place for 10-15 minutes to rest.
  5. Turn the oven on to 180°C (350°F) and place the loaf in straight away (no preheating needed).
  6. Bake your bread loaf for 90 minutes. Don’t open the oven! If you do, the heat will escape, so you will need to add 10 more minutes to the baking time. When done, the crust should be golden brown.
  7. Let the loaf cool in the tin for 5-10 minutes, then remove it to the cooling rack to cool down completely.
  8. Slice it with the serrated knife and use for toasts, french toasts (my favorite!) or any way you like.** Enjoy!

Notes

*You can substitute apple cider syrup for maple syrup or honey in equal amounts.

**This bread is going to stay moist inside, so don’t let that fool you to think it’s not baked. This is also a reason why this bread can’t be stored more than 2 or 3 days. I recommend using it before that, or it can easily become moldy.

Nutrition

Calories

2106 cal

Fat

13 g

Carbs

431 g

Protein

62 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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https://simplyanchy.com/quick-rye-flour-and-oats-bread/
Ana Veselinović | Simply Anchy


Did you enjoy this post? I would like to hear what you think in the comments below. If you make it don’t forget to post it on Instagram and tag me @simply.anchy or use hashtag #simplyanchyrecipe, because I love to see all of your kitchen creations. Also be sure to follow me on Instagram, Pinterest and Facebook, so that you never miss any of my recipes and posts.

quick rye flour and oats bread


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1 comment

  • Mike Goodger
    December 17, 2020
    Re breads that only last 1-2 days, I slice them as soon as the loaf is cool, lay the slices on a large greased baking tin or baking sheet, and open-freeze them, typically for 3 hours. Then I reassemble the slices into a loaf, put them in a freezer bag with a steel clip and store them in the freezer, so that I can take out individual slices as required. At the moment I have 5 different types of experimental bread stored like this and can sample them at leisure. So I do this with all my breads, not just short-life ones. There are only the two of us, it's different if there is a hungry family!
    Reply

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And all of my friends call me Anchy. Welcome to my food blog where I share simple recipes for everyday cooking. I hope that you will find what you are looking for. Read more about me here…

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