Chive Oatmeal Bread Recipe
By Earth of Maria
🔪Prep Time: 15 mins
👩🍳Cook Time: 45 mins
▢ 2 cups water, at around 95 degrees F/35 degrees C
▢ 1/2 tbsp sugar
▢ 1 tsp salt
▢ 2 tbsp yeast, dry inactive
▢ 2 1/2 cups oats
▢ 1 cup fresh chives, chopped and loosely packed
▢ 1 tbsp dried thyme
▢ 2 tsp garlic powder
▢ 2 1/2 cups all-purpose flour
▢ 2 tbsp olive oil
1To a large mixing bowl, add warm water, sugar, salt and yeast. Mix together, then set aside to allow the yeast to bloom for around 5-10 minutes.
2To the yeast mixture, add the oats, mix together and set aside for 5 minutes. Then, add the chives, dried thyme and garlic powder, and mix once again.
3Gradually add the flour around 1/2 cup at a time, and mix until all the flour is incorporated. The dough should be slightly sticky but if it doesn't easily form into a loaf shape, add a little bit more flour. Once you've added all the flour, mix in the olive oil.
4Transfer the dough to a lightly-greased loaf tin, cover and set aside to proof for 1 hour.
5Preheat the oven to 350 degrees F/180 degrees C.
6Bake for 40-45 minutes, until a toothpick comes out clean from the centre.
7Carefully transfer the bread to a cooling rack. Allow to cool fully for around 15 minutes before slicing and serving.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.