Plant-Based

Rye ’n’ Oat Soda Energy Bread

A clean and healthy bread can be used for a variety of meals throughout the week.

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Kris Osborne

Looking for another quick bread recipe? Try our Spelt Bread. 

Servings
14 slices
Prep Time
20 min
Cook Time
50 min
Duration
70 min

Ingredients

  • 2 1/2 cups dark rye 
flour, divided
  • 1 1/2 cups oat flour
  • 1 tsp baking soda
  • 3/4 tsp sea salt
  • 1 egg, beaten
  • 1 3/4 cups buttermilk
  • 3 tbsp raw honey
  • 3 tbsp safflower oil
  • 1/2 cup plus 2 tbsp old-fashioned rolled oats, divided
  • 1/2 cup dried unsweetened cranberries
  • 1/4 cup whole flaxseeds

Preparation

  1. Preheat oven to 375°F. In a large bowl, mix 2¼ cups rye flour, oat flour, baking soda and salt.
  2. In a medium bowl, whisk egg, buttermilk, honey and oil; add to dry mixture and stir until a dough forms. Add ½ cup oats, cranberries and flaxseeds. Mix until well combined (dough will be slightly sticky).
  3. On a clean surface, sprinkle remaining ¼ cup rye flour. Scrape dough onto countertop and knead a few times to incorporate flour until dough is soft but slightly sticky. Form into a long oval. Sprinkle remaining 2 tbsp oats on top. With a knife, cut a shallow “X” in middle of dough.
  4. Transfer to a parchment-lined baking sheet. Bake for 45 to 50 minutes. To test doneness, listen for a slightly hollow sound when bread is tapped. Let cool for 5 minutes before slicing.

Nutrition Information

  • Serving Size 1 slice
  • Calories 208
  • Carbohydrate Content 34 g
  • Cholesterol Content 17 mg
  • Fat Content 6 g
  • Fiber Content 7 g
  • Protein Content 7 g
  • Saturated Fat Content 1 g
  • Sodium Content 231 mg
  • Sugar Content 9 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 3 g