This chive oatmeal bread is perfectly fluffy and soft, crunchy on the outside, and perfect with any toppings of your choice. Serve it for breakfast or brunch, or use it for sandwiches. Vegan and dairy-free.
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If you're anything like me, you love freshly-baked bread, straight out of the oven. Smother it with some dairy-free butter or add a generous layer of avocado, and you're got the perfect breakfast/brunch/snack sorted.
And baking bread from scratch isn't as complex as it seems!
This chive oatmeal bread is simple, yet with a touch of sophistication. You can enjoy the process of making your own bread and not worry about messing up any step: the whole process is ridiculously simple.
It's fluffy and light, with hints of a garlicky, herby flavor. You can use it for toast and sandwiches alike. In short, this may become your go-to bread recipe that's as good as any bakery.
Ingredients for chive oatmeal bread
Sugar and salt. These will help to activate the yeast.
Inactive dry yeast. You can also use active yeast, in which case simply step the blooming process.
Rolled oats.
Fresh chives. I've also tried this recipe with spring onion, and a mixture of both, and the result was great each time.
Dried thyme and garlic powder for adding extra flavor.
All-purpose flour. I haven't tried this recipe with gluten-free flour, but if you do use it the result may not be as fluffy.
Olive oil.
How to make chive oatmeal bread
Bloom the yeast
To a large mixing bowl, add warm water (at around 95 degrees F/35 degrees C), sugar, salt and yeast. Mix together, then set aside to allow the yeast to bloom for around 5-10 minutes.
Make the dough
To the yeast mixture, add the oats, mix together and set aside for 5 minutes. Then, add the chives, dried thyme and garlic powder, and mix once again.
Now gradually add the flour around ½ cup at a time, and mix until all the flour is incorporated. The dough should be slightly sticky but if it doesn't easily form into a loaf shape, add a little bit more flour. Once you've added all the flour, mix in the olive oil.
Transfer the dough to a lightly-greased loaf tin, cover and set aside to proof for 1 hour.
Bake and serve
Preheat the oven to 350 degrees F/180 degrees C. Bake for 40-45 minutes, until a toothpick comes out clean from the centre.
Carefully transfer the bread to a cooling rack. Allow to cool fully for around 15 minutes before slicing and serving.
How to store and freeze chive and oatmeal bread
You can keep this bread on the counter for up to 3 days, covered with a dish cloth. Alternatively, you can store it in the fridge for up to 1 week.
It also freezes well. Freeze as individual slices in ziplock bags, placing a piece of parchment paper between each one. Reheat in the toaster and serve as usual.
Other vegan bread recipes
- My easy vegan white bread is super versatile.
- Olive oil skillet bread is perfect as a side dish.
- My vegan dinner rolls pair well with anything.
- For a sweet option, try pumpkin bread.
📖 Recipe
Ingredients
- 2 cups water, at around 95 degrees F/35 degrees C
- ½ tablespoon sugar
- 1 teaspoon salt
- 2 tablespoon yeast, dry inactive
- 2 ½ cups oats
- 1 cup fresh chives, chopped and loosely packed
- 1 tablespoon dried thyme
- 2 teaspoon garlic powder
- 2 ½ cups all-purpose flour
- 2 tablespoon olive oil
Instructions
- To a large mixing bowl, add warm water, sugar, salt and yeast. Mix together, then set aside to allow the yeast to bloom for around 5-10 minutes.2 cups water, ½ tablespoon sugar, 1 teaspoon salt, 2 tablespoon yeast
- To the yeast mixture, add the oats, mix together and set aside for 5 minutes. Then, add the chives, dried thyme and garlic powder, and mix once again.2 ½ cups oats, 1 cup fresh chives, 1 tablespoon dried thyme, 2 teaspoon garlic powder
- Gradually add the flour around ½ cup at a time, and mix until all the flour is incorporated. The dough should be slightly sticky but if it doesn't easily form into a loaf shape, add a little bit more flour. Once you've added all the flour, mix in the olive oil.2 ½ cups all-purpose flour, 2 tablespoon olive oil
- Transfer the dough to a lightly-greased loaf tin, cover and set aside to proof for 1 hour.
- Preheat the oven to 350 degrees F/180 degrees C.
- Bake for 40-45 minutes, until a toothpick comes out clean from the centre.
- Carefully transfer the bread to a cooling rack. Allow to cool fully for around 15 minutes before slicing and serving.
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