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Caraway and Dill Oat Bread | Gluten-Free | Oil-Free | Flour-Free | Nut-Free

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Did you know that it’s bread season? It starts today and continues for the next 364 days. I know exactly what you are thinking…you are so happy that I brought this to light so you don’t miss one day of this gluten-free, vegan holiday. I know, I am being silly, but when I have something to share with others, I can’t help being a little giddy–and yes, gluten-free, vegan, oil-free bread makes me giddy.

gluten-free nut-free oil-free vegan Caraway and Dill Bread

My dreamy way of enjoying this bread is to pop a slice into the toaster, place it on my plate once fully toasted, and top it with a large spoonful of freshly made sauerkraut, followed by a drizzle of mustard. I planned on photographing my creation, but my hunger got the best of me and before I knew it, one bite turned into the last and there wasn’t any evidence to be found. I work up an appetite in the kitchen!

If you are looking for other ideas on how to enjoy this bread, I have a few! Spread a thin layer of my raw Sweet and Spicy Mustard, followed by a thick slab of homemade vegan Swiss Cheese. Now this next combo sounds heavenly to me…create an open-faced sandwich with a hearty helping of my Thousand Island Cole Slaw Salad. I hope that I have tickled your taste buds by now!

gluten-free nut-free oil-free vegan Caraway and Dill Bread

As usual, I took an up-close and personal photo, trying to capture the texture of this bread for you. Allow me to tap into your imagination. This bread, despite its pale color, has a crusty exterior, which you can detect if you look closely at the following photo. The interior crumb is substantial, moist but not sticky, and offers some resilience when chewed. If this reads like poetry, then you are probably a closet foodie, baker, or sensory analyst who pays close attention to the texture of your food.

Flavor-wise, the caraway and dill linger from bite to bite. I concentrated on a faint complementary seasoning combination so that it could stand on its own or be paired with many other flavors. You can always adjust these flavors by adding more or less.

gluten-free nut-free oil-free vegan Caraway and Dill Bread

Ingredient Run-Down


Gluten-Free Rolled Oats

Chia Seeds

Psyllium Husks

Baking Soda and Powder

Well, that about sums it up. I hope that your kitchen will soon be filled with the lovely aroma of freshly baked Caraway and Dill Bread! blessings, amie sue

gluten-free nut-free oil-free vegan Caraway and Dill BreadIngredients

Yields 1 (3 3/4″ x 8 3/4″) pan – roughly 12 slices


Soaking the Buckwheat

  1. Place the buckwheat in a glass or stainless steel bowl, and cover with double the amount of water.
  2. Add 2 Tbsp raw apple cider vinegar, stir, and cover with a clean dishtowel.
  3. Let it sit on the counter for 30 minutes to 4 hours.
  4. Once ready to use, drain and rinse before adding to the food processor.

Mixing and Baking

  1. Preheat oven to 350 degrees (F) and prepare your baking pan.
    • I am baking the bread in silicone pans; therefore I don’t need any oil or parchment paper. One tip when using silicone baking dishes is to place them on a baking sheet before loading and transporting them to the oven. Since they are soft and flexible, they can be challenging to handle once full.
    • If you use any other type of pan, I recommend lining with parchment paper so the bread doesn’t stick.
  2. Add the rolled oats, chia seeds, psyllium husks (not powder), caraway (whole and ground), dill, applesauce, water,  and salt to the food processor (along with the buckwheat). Process for a full 30-60 seconds.
  3. Add the baking powder and baking soda, process 10 seconds, and immediately pour into the pan and bake for 1 hour.
    • Before putting it into the oven, sprinkle extra caraway seeds and dill on top.
  4. Once done baking, remove the pan and slide the bread onto a cooling rack. Do not keep it in the pan, or it can become soggy.
  5. Cut once cooled, and enjoy!


  1. Once cooled, you can store it in an airtight container on the counter for a few days, or in the fridge for around 5 days.
  2. It also freezes fantastically well and toasts up beautifully. Slice it before freezing and pull out individual pieces as you need for an easy, nourishing breakfast or lunch.

2 thoughts on “Caraway and Dill Oat Bread | Gluten-Free | Oil-Free | Flour-Free | Nut-Free

  1. Mary S. says:

    Hi Amie Sue, I wanted to leave a note to say that this bread turned out perfectly. I followed the recipe exactly, used a metal baking loaf with parchment, and the consistency was perfect, even in the middle. It definitely calls for a savory topping. It would be amazing with garlic tahini and sauerkraut or for a tempeh reuben. Wish I had some sauerkraut. Thanks so much Amie Sue.

    • amie-sue says:

      Good afternoon Mary,

      Thank you so much for the feedback. I make all of the baked bread recipes on my site, regularly. Your topping sounds just delish! Enjoy and have a wonderful day, amie sue

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