Oatmeal Bread with Walnuts and Sesame

1. Measure the Oats: In a large mixing bowl, add 280 grams of oats (about 3 cups). These oats will serve as the base of the bread and provide a rich, hearty texture.
2. Add the Baking Powder and Salt: To the oats, mix in 2 teaspoons of baking powder and a pinch of salt. The baking powder helps the bread rise, giving it a nice fluffy texture.

Optional – Add Black Pepper: If you want a subtle spice kick, add a pinch of black pepper to the dry mix. This step is optional but adds a nice balance to the sweetness of the oats and walnuts.

1. Crack the Eggs: In a separate bowl, crack 2 eggs and beat them lightly with a fork until the yolks and whites are well combined. Eggs help to bind the ingredients and give the bread structure.
2. Incorporate the Yogurt: Add 250 grams (1 cup) of yogurt to the eggs and stir until smooth. The yogurt adds moisture and a slight tangy flavor to the bread, making it soft yet flavorful.

Mix the Wet into the Dry: Pour the egg and yogurt mixture into the bowl with the oats, baking powder, and salt. Stir everything together with a spatula or wooden spoon until fully combined. The mixture should have a thick, batter-like consistency.
Fold in Walnuts and Sesame Seeds: Add a handful of roughly chopped walnuts and 1 tablespoon of sesame seeds to the mixture. Gently fold them in until they are evenly distributed throughout the batter. These add a lovely crunch and nutty flavor to the bread.

1. Grease a Bread Pan: Lightly grease a loaf pan with butter or a non-stick cooking spray. This will ensure that the bread doesn’t stick and is easy to remove once baked.

1. Pour the Batter: Transfer the batter into the greased loaf pan, spreading it out evenly.
2. Top with Extra Seeds (optional): If you like, sprinkle some extra sesame seeds or chopped walnuts on top for added texture and visual appeal.
3. Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Cool in the Pan: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and Serve: Once fully cooled, slice the bread and serve it with your favorite toppings, such as butter, jam, or even avocado. Enjoy!

- Texture Adjustments: If you prefer a denser bread, you can reduce the baking powder to 1 teaspoon. For a fluffier texture, try adding a bit more yogurt or using quick oats instead of rolled oats.

- Add Sweetness: If you prefer a slightly sweeter version, you can add 1-2 tablespoons of honey or maple syrup to the wet ingredients. This can balance the savory flavor of the sesame seeds and walnuts.
- Variations: Feel free to experiment by adding other seeds, such as sunflower seeds or chia seeds. You can also substitute walnuts with pecans or almonds.
- Gluten-Free Option: Ensure that you use certified gluten-free oats if you are making this recipe for someone with gluten sensitivities.

- Room Temperature: Store the bread in an airtight container or wrap it tightly in plastic wrap. It will stay fresh at room temperature for up to 3 days.
- Refrigeration: To extend its shelf life, refrigerate the bread in an airtight container. It will last for up to 1 week in the fridge.
- Freezing: You can freeze individual slices for up to 3 months. Wrap each slice in plastic wrap and store them in a freezer-safe bag. To reheat, thaw overnight in the fridge and toast or warm in the oven.