There are moments in life where you don’t have flour at hand for baking…. not only when people buy a lot of it and leave the shelves in supermarkets empty ;) In “rough” times like that, it’s good to know some alternatives. A delicious Low-Carb Bread with Oats & Seeds, for example. One of many options you have if want to go “flourless”… wanted or unwanted ;P
Baking without flour has become quite normal for many people all around the world. Some don’t use it because they have problems with gluten, others simply want to eat fewer carbs. However, if you are used to baking with flour, it can be quite challenging if you have to make something without. Adapting a recipe by replacing only the flour with something else just won’t work. I assume you knew that already ;P
Low-carb bread or gluten-free bread like this one here will never look or feel the way a regular sourdough bread looks and feels, for example. Kneading a dough made with flour creates gluten which gives a bake a certain texture and elasticity. Difficult to imitate with other ingredients. For that reason, most low-carb bread recipes create something that is more like a cake… At least from my experience. Sure you try to “mimic” the gluten structure in a pastry by using a wide variety of ingredients, but that only works to a certain extent. That does not mean that you can’t get something delicious on your table ;P
This bread here without flour has quite a compact structure, it crumbles only slightly, and holds together quite well when you cut a slice. It’s super moist and has a great flavor thanks to the toasted almonds, oatmeal, and seeds used. The bread is great for a healthy breakfast in the morning and works well as a side – with a salad or meat, for example.
If you are not able to eat the whole bread within the first two days, I recommend freezing half of it right away. Just wrap single slices of the fresh-baked bread into foil (or use a container) and freeze them. Whenever you are hungry you can defrost 1-2 slices and toast them, for example. Works really well. Saved us several trips to the bakery already ;P
By the way, I have a lot of recipes that do without flour – from bread to cookies to big cakes. If you search for “gluten-free” on the site (search function in the menu), you should definitely find what you’re looking for… or you can check out my Best Recipes without Flour.
One more thing. Baking without flour can be more expensive than your usual bakes. Unfortunately, alternatives like almond flour or stuff like that are not really cheap. So… in case you can switch to something else instead of the low-carb bread, how about some cheesecake? They are often made without any flour or use cookies as the base (which can be gluten-free). Just throwing some ideas. I am not the first one to recommend eating cake instead of bread I think ;P
INGREDIENTS / ZUTATEN
4.2 oz. (120g) oat bran*
4.2 oz. (120g) ground almonds, roasted*
3.5 oz. (100g) seed mix* (sunflower, pumpkin seeds, etc.)
1.8 oz. (50g) rolled oats
3 tbsp. roasted sesame seeds*
3 1/2 tsp. (16g) baking powder
1 tsp. salt
17.6 oz. (500g) low-fat curd cheese (Magerquark)*
4 medium eggs
some rolled oats & seeds for sprinkling
120g Haferkleie*
120g Mandeln, gemahlen & geröstet*
100g Saatenmix* (Sonnenblume, Kürbiskerne etc.)
50g Haferflocken (Feinblatt)
3 EL gerösteter Sesam*
1 Pkg. (16g) Backpulver
1 TL Salz
500g Magerquark
4 Eier (M)
Haferflocken & Kernemix zum Bestreuen
DIRECTIONS / ZUBEREITUNG
1. Mix the oat bran, ground almonds, seeds, rolled oats, sesame seeds, baking powder, and salt in a large bowl. Whisk the low-fat curd (Magerquark) and eggs in a separate bowl until smooth, then add to the dry ingredients and until well combined.
2. Preheat the oven to 350°F (180°C). Line a 9×4 inches (23x11cm) loaf pan with baking parchment and grease lightly. Pour the batter into the pan, smooth out the top and sprinkle with some oats and seeds. Let the dough rest in the pan for about 10 minutes – enough time to preheat the oven – then bake the bread for about 45-50 minutes. It’s ready once it has gotten some color and when it sounds hollow when you tap the crust. Remove from the oven and let cool completely in the pan, then lift out with the baking paper.
1. Haferkleie, gemahlene Mandeln, Saatenmix, Haferflocken, Sesam, Backpulver und Salz in einer großen Schüssel vermischen. Magerquark und Eier in einer separaten Schüssel glatt rühren, dann zu den Trockenen Zutaten dazugeben und alles gut vermischen.
2. Den Ofen auf 180°C (350°F) Ober/Unterhitze vorheizen. Eine 23x11cm (9×4 inches) mit Backpapier auslegen und leicht einfetten. Den Teig in die Form füllen, glatt streichen und mit einigen Haferflocken und Kernen bestreuen. Den Teig in der Form für etwa 10 Minuten ruhen lassen – in der Zeit kann der Ofen vorheizen – dann für etwa 45-50 Minuten backen. Das Brot ist fertig, sobald eine schöne Farbe bekommen hat und es hohl klingt, wenn man an der Kruste klopft. Aus dem Ofen nehmen und kurz in der Form abkühlen lassen, dann mit dem Backpapier herausheben und auf einem Kuchengitter komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Low-Carb Bread with Oats & Seeds
- Prep Time: 00:10
- Cook Time: 00:50
- Total Time: 01:00
- Yield: 1 1x
- Category: Bread
- Cuisine: International
- Diet: Gluten Free
Description
This Low-Carb Bread with Oats & Seeds is not only good for your health, but it’s also a good option if you don’t have regular flour at home ;)
Ingredients
4.2 oz. (120g) oat bran*
4.2 oz. (120g) ground almonds, roasted*
3.5 oz. (100g) seed mix* (sunflower, pumpkin seeds, etc.)
1.8 oz. (50g) rolled oats
3 tbsp. roasted sesame seeds*
3 1/2 tsp. (16g) baking powder
1 tsp. salt
17.6 oz. (500g) low-fat curd cheese (Magerquark)*
4 medium eggs
some rolled oats & seeds for sprinkling
Instructions
1. Mix the oat bran, ground almonds, seeds, rolled oats, sesame seeds, baking powder, and salt in a large bowl. Whisk the low-fat curd (Magerquark) and eggs in a separate bowl until smooth, then add to the dry ingredients and until well combined.
2. Preheat the oven to 350°F (180°C). Line a 9×4 inches (23x11cm) loaf pan with baking parchment and grease lightly. Pour the batter into the pan, smooth out the top and sprinkle with some oats and seeds. Let the dough rest in the pan for about 10 minutes – enough time to preheat the oven – then bake the bread for about 45-50 minutes. It’s ready once it has gotten some color and when it sounds hollow when you tap the crust. Remove from the oven and let cool in the pan for a moment, then lift out with the baking paper and let cool down completely on a wire rack.
Notes
Enjoy baking!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
