Mexican oat bread, Skyr and Chia is a revisited but popular version in Mexico, perfect for followers of a gluten-free diet or a hyper-protein diet. Inspired by the flavors and light textures of traditional Mexican breads, it puts on oats for a richness in fiber, the Skyr for a protein intake, and the seeds for a slightly crunchy texture. This soft bread is ideal for accompanying your Mexican dishes, such as soups or chili, or simply for breakfast. It is naturally gluten -free, simple to prepare, without lifting and lends itself to both sweet and salty topping. In addition, it keeps several days while keeping its softness, which makes it a must for lovers of balanced and gluten -free recipes.
Ingredients
Preparation
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1- Activate chia seeds
Mix the chia seeds with 2 tbsp of lukewarm water and let stand for 10 minutes to form a gel.
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2- Preheat the oven and prepare the bread dough.
- Preheat the oven to 180 ° C
- In your robot (I used the expert cook), mix the oatmeal to obtain a coarse flour. Add the salt and mix lightly.
- Add the rest of the ingredients: yeast, chia, eggs, seeds and skyr (or blanc cheese). Mix gently.
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3- Shape and cook the bread
- Pour the dough into a silicone or lined cake pan with parchment paper. I always use my sandwich bread mold with lid, fat or parchment paper and it's perfect.
- Cook: Cook in your preheated oven at 180 ° C for 40 to 50 minutes. Check the cooking with the tip of a knife.
- Cool: let the bread cool before cutting it out.
