This is our favorite breakfast bread!
But the best thing is that it is soaked overnight and gluten-free making it fully digestible and absorbable in the gut.
So many grain-based foods are prepared in haste, leaving large amounts of the anti-nutrient phytic acid in the final product. The goodness we hope to ingest to fuel our day, is never fully available to us, leaving us tired, crabby, and wondering why.
We can add all we want of antioxidant-rich berries, flaxseed, and coconut oil, but if it isn’t absorbed, it’s all a waste of money and time.
Oats have been a staple food in the British Isles since the Romans carried it through Europe and up to Scotland where oats’ popularity soared. To this day, oats are a Scottish favorite. Oats taste richer than wheat and, as hot oatmeal, is a favorite comfort food for many.
In the U.K., many a young man breakfasted on oatcakes much like this, worked all day, and yet grew strong. Bob’s Red Mill sells a gluten-free rolled oat.
Flour loses 40% of its vitamin content in the first 24 hours after milling. Here’s a little more in-depth science on what happens:
- Unsaturated fats in the wheat germ oxidize/go rancid.
- B Vitamins are destroyed by light and air.
- Beneficial enzymes start working and play themselves out.
- Vitamin A is diminished.
- Vitamin E, which is an antioxidant that helps to protect flour from oxidation, deteriorates once milled, especially if the conditions become moist.
Best Of Both Worlds
To grind your own grain and then to soak it, is the best of both worlds. The product not only tastes better, but is great for your digestive tract. Your great-grandmother would likely agree – these principles of traditional wisdom were passed down over generations.
Breakfast Bread Recipe
- 6 c. of unground oat groats (grind in powerful blender) OR 8 c. of freshly ground oat flour
- 4 cups milk
- 1 cup olive or coconut oil
- 1 Tbsp. of honey
Soak these ingredients overnight (or even better) up to 24 hours.
In the Morning Add:
- 1 tbsp. sea salt (or more to taste)
- 2 tbsp. cinnamon
- 1 tbsp. ginger
- 2 tsp. baking soda
- 2 tsp. baking powder
- several dashes of stevia powder (or replace with another 2 tbsp. of honey)
- (add extra spices such as cloves, cardamon, nutmeg, allspice, etc., if desired)
Taste the batter.
If more liquid is needed, add more olive oil and milk to get the batter to a consistency where it is not sticky and stiff.
Add 8 eggs. Stir thoroughly.
Preheat oven to 350 degrees, and grease two 9×11 glass baking pans.
<—-(Optional: For a berry/nut bread, Toss into the batter 2 cups of drained blueberries, cranberries, currants, elderberries, or aronia berries, fresh or frozen, and toss in 2 cups of chopped walnuts/pecans. Bake an extra 15 minutes.)
Pour batter evenly into the two pans, and bake for 35-40 minutes. Test for doneness with fork or toothpick.
Breakfast bread is at its sweet-tart best with cranberries, blueberries, and walnuts. Mouth-watering and delicious, it tastes perfect with a big glass of cold raw milk, butter, and honey.
It is exceptionally hearty! Our men really appreciate that they feel satisfied right up until lunch.
How Many Breakfasts Will It Make?
One big goal we had was to have something already made several mornings a week that only required warming up, and this works for us. We find 2 big pans provide 3-4 big breakfasts (requiring no prep time except warming) for a family of five. This breakfast bread, being soaked and full of preserving spices, will keep longer in the refrigerator – up to 5 days.
On the remaining days serve it butter-melting warm as a side with eggs and sausage or a frittata skillet. One son spreads almond butter on it! For the cook, this saves time , money, and energy.
I think you’ll love this breakfast bread as much as we do!
‘Top ‘o the Mornin’ to ya!
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“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” ~James Beard
“…She looks well to the ways of her household…” ~Proverbs 31: 27
Thanks for reading!