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.
Anchy
Yields 1 loaf
Quick rye flour bread that is PERFECT for toasts and sandwiches.
30 minPrep Time
1 hr, 30 Cook Time
2 hrTotal Time
Save RecipeIngredients
- 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
- Dissolve the yeast and apple cider syrup in the water, and let it sit aside for 10 minutes to become bubbly.
- 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).
- Combine rye flour and ½ cup of oats with salt in the mixing bowl. Add yeast mixture and mix until you get smooth dough.
- Transfer the dough to the prepared loaf tin and top with the remaining oats. Leave at warm place for 10-15 minutes to rest.
- Turn the oven on to 180°C (350°F) and place the loaf in straight away (no preheating needed).
- 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.
- Let the loaf cool in the tin for 5-10 minutes, then remove it to the cooling rack to cool down completely.
- 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.
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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.
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