Greek Oat Bread

 Source: Greek Oat Bread, SaskFlax and POGA.com

Source: Greek Oat Bread, SaskFlax and POGA.com

This bread makes a great starter served warm with a light drizzle of olive oil and a sprinkle of coarse sea salt.

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)

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.

Cooks Note: 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

 
 

YIELD: 8 servings.

SERVING SIZE: 1 wedge.  Each serving contains 1 tsp (5 mL) of flax.

Per Serving
Calories 170
Total Fat 14 g
Saturated Fat 2 g
Cholesterol 0 mg
Carbohydrates 6 g
Fiber 3 g
Sugars 4 g
Protein 6 g
Sodium 50 mg
Potassium 179 mg