Imagine sinking your teeth into a slice of warm, hearty bread that's not just delicious, but packed with nutritious ingredients that will make your taste buds dance and your body thank you. Our Sunflower Raisin Brown Bread with Steel Cut Oats is more than just a recipe—it's a culinary adventure that transforms humble ingredients into a mouthwatering masterpiece that will revolutionize your bread-baking experience. Whether you're gluten-sensitive, health-conscious, or simply a bread lover looking for something extraordinary, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup steel cut oats
- 1/2 cup sunflower seeds
- 1/2 cup raisins
- 2 cups water
- 1/4 cup honey
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup gluten-free flour blend
Instructions
- Begin by gathering all your ingredients: 1 cup of steel cut oats, 1/2 cup of sunflower seeds, 1/2 cup of raisins, 2 cups of water, 1/4 cup of honey, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 cup of gluten-free flour blend.
- In a medium saucepan, combine the steel cut oats and 2 cups of water. Bring the mixture to a boil over medium heat, then reduce the heat to low and let it simmer for about 20 minutes, or until the oats are tender and have absorbed most of the water. Stir occasionally to prevent sticking.
- Once the oats are cooked, remove the saucepan from heat and let it cool for about 10 minutes. This will help to slightly thicken the oats and make them easier to mix with the other ingredients.
- While the oats are cooling, preheat your oven to 350°F (175°C). Grease a loaf pan with a little oil or line it with parchment paper for easy removal later.
- In a large mixing bowl, combine the cooled oats, 1/4 cup of honey, 1/2 teaspoon of salt, and 1 teaspoon of baking soda. Mix well until all ingredients are evenly incorporated.
- Next, add in the 1/2 cup of sunflower seeds and 1/2 cup of raisins to the oat mixture. Stir until they are evenly distributed throughout the batter.
- Gradually add in the 1 cup of gluten-free flour blend, mixing until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Ensure the batter is evenly spread out to promote even baking.
- Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely.
- After the bread has cooled, slice it and serve. This Sunflower Raisin Brown Bread with Steel Cut Oats is delicious on its own or toasted with a little butter or jam.
Tips
- Temperature Matters: Ensure your steel cut oats are cooled slightly before mixing to prevent overworking the batter.
- Flour Finesse: When adding gluten-free flour, fold gently to maintain a light texture. Overmixing can lead to dense bread.
- Moisture Magic: The honey not only adds sweetness but helps keep the bread moist and tender.
- Seed and Raisin Distribution: Toss sunflower seeds and raisins in a bit of flour before adding to prevent them from sinking to the bottom.
- Toothpick Test: Always check doneness by inserting a toothpick into the center. If it comes out clean, your bread is perfectly baked.
- Cooling Technique: Let the bread cool completely before slicing to help it set and prevent crumbling.
- Storage Tip: Store in an airtight container and consume within 3-4 days for optimal freshness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 5g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
