Saskatchewan Flax Development Commission

Greek Oat Bread

Source:   |  Category: Baking, Diabetic Friendly, Heart Healthy, Ground Flaxseed

Substitute chopped sun dried tomatoes for the olives. Bread can be stored in an airtight container for up to 2 days or frozen for up to 2 months.

Ingredients:

  • 1 cup (250 mL) whole wheat flour 
  • 3/4 cup (175 mL) oat flour 
  • 1/4 cup (60 mL) ground flaxseed 
  • 1 tsp (5 mL) crushed oregano 
  • 1 tsp (5 mL) baking powder 
  • 1/2 tsp (2 mL) baking soda
  • 1/2 tsp (2 mL) granulated garlic
  • 1/4 cup (60 mL) light crumbled feta cheese 
  • 2 Tbsp (30 mL) chopped Kalamata olives (about 6) 
  • 1 cup (250 mL) fat free plain Greek yogurt 
  • 1 Tbsp (15 mL) olive oil 
  • 1 Tbsp (15 mL) liquid honey 
  • olive oil, coarse sea salt for garnish (optional)
1 cup whole wheat flour 3/4 cup oat flour 1/4 cup ground flaxseed 1 tsp  crushed oregano 1 tsp baking powder 1/2 tsp baking soda1/2 tsp granulated garlic1/4 cup light crumbled feta cheese 2 Tbsp chopped Kalamata olives (about 6) 1 cup fat free plain Greek yogurt 1 Tbsp olive oil 1 Tbsp liquid honey olive oil, coarse sea salt for garnish (optional)

Instructions:

  1. Position rack in centre of oven and preheat to 450°F (220°C).
  2. In a large bowl, combine flour, oat flour, flaxseed, oregano, baking powder, baking soda and garlic. Stir well. Add feta and olives.
  3. In a separate bowl, whisk together yogurt, olive oil and honey. Add to dry ingredients, stirring to moisten.
  4. With lightly oiled hands, form dough into a ball. Place on a lightly oiled and floured baking sheet. Pat into a circle 8 inch (20 cm) diameter and 1/2 inch (1 cm) thick. Prick all over with a fork.
  5. Bake 12 to 15 minutes until browned on the bottom and lightly browned on top. Remove from oven, let cool 10 minutes. Cut into 8 wedges. Serve warm with a light drizzle of olive oil and a few grains of coarse sea salt.

Yield: 8 servings.

Serving Size: 1 wedge. Each serving contains 1 tsp (5 mL) of flax.

Cook's Notes:

  • Substitute chopped sun dried tomatoes for the olives. Bread can be stored in an airtight container for up to 2 days or frozen for up to 2 months.

Nutritional Analysis

Calories170
Total Fat2 g
Cholesterol0 mg
Carbohydrates6 g
Fiber3 g
Sugars4 g
Protein6 g
Sodium50 mg
Potassium179 mg