Greek Oat Bread

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Ingredients

 250 ml whole wheat flour 1 cup
 175 ml oat flour ¾ cup
 5 ml ground flaxseed ¼ cup
 5 ml crushed oregano 1 tsp
 5 ml baking powder 1 tsp.
 2 ml baking soda ½ tsp.
 2 ml granulated garlic ½ tsp.
 50 ml light crumbled feta cheese ¼ cup
 25 ml chopped Kalamata olives (about 6) 2 tbsp.
 250 ml fat free plain Greek yogurt 1 cup
 15 ml olive oil 1 tbsp.
 15 ml liquid honey 1 tbsp.
 olive oil, coarse sea salt for garnish (optional)

Directions

1

Position rack in centre of oven and preheat to 220 degrees (450 degrees F).

2

In a large bowl, combine flour, oat flour, flaxseed, oregano, baking powder, baking soda and garlic. Stir well.

3

Add feta and olives

4

In a separate bowl whisk together yogurt, olive oil and honey.

5

Add to dry ingredients, stirring to moisten.

6

With lightly oiled hands, form dough into a ball.

7

Place on a lightly oiled and floured baking sheet.

8

Pat into a circle 20 cm (8 inches) in diameter and 1 cm (1/2 inch) thick.

9

Prick all over with a fork.

10

Bake 12 to 15 minutes until browned on the bottom and lightly browned on top.

11

Remove from oven, let cool 10 minutes.

12

Cut into 8 wedges. Serve warm with a light drizzle of olive oil and a few grains of coarse sea salt.

Greek Oat Bread
IngredientsDirections

Ingredients

 250 ml whole wheat flour 1 cup
 175 ml oat flour ¾ cup
 5 ml ground flaxseed ¼ cup
 5 ml crushed oregano 1 tsp
 5 ml baking powder 1 tsp.
 2 ml baking soda ½ tsp.
 2 ml granulated garlic ½ tsp.
 50 ml light crumbled feta cheese ¼ cup
 25 ml chopped Kalamata olives (about 6) 2 tbsp.
 250 ml fat free plain Greek yogurt 1 cup
 15 ml olive oil 1 tbsp.
 15 ml liquid honey 1 tbsp.
 olive oil, coarse sea salt for garnish (optional)

Directions

1

Position rack in centre of oven and preheat to 220 degrees (450 degrees F).

2

In a large bowl, combine flour, oat flour, flaxseed, oregano, baking powder, baking soda and garlic. Stir well.

3

Add feta and olives

4

In a separate bowl whisk together yogurt, olive oil and honey.

5

Add to dry ingredients, stirring to moisten.

6

With lightly oiled hands, form dough into a ball.

7

Place on a lightly oiled and floured baking sheet.

8

Pat into a circle 20 cm (8 inches) in diameter and 1 cm (1/2 inch) thick.

9

Prick all over with a fork.

10

Bake 12 to 15 minutes until browned on the bottom and lightly browned on top.

11

Remove from oven, let cool 10 minutes.

12

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
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.
Recipe courtesy of POGA and SaskFlax