#and a few other things but they're somewhat slice-of-life-ish

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going to pretend i now only have fandoms where things are kinda fine until i find another fandom where everyone's dying and also. blood.

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Oat&Linseed Bread Mix

This is a dry Mix to create very dense Bread that somewhat resembles German style whole-grain rye-and-wheat-and-seeds breads in flavour and Texture.

It goes well as a Sandwich base for sliced Cheese such as young Gouda, or with Hummus, and can be reheated and Made nicely crispy in a bread slice Toaster, Up to a week after First baking it. It's also very filling, and while it's Not inherently gluten-free by Default, it can easily be Made gluten-free without changing any of the properties, by using certified-gluten-free Oats instead of "regular", unclean Oats, and being careful about the content of Spice Mixes.

The dry mixture keeps for months and is a good idea to have around for when you're going to bake Something unrelated, and want to get the most use out of having the oven on. Most people who have an electric oven in their kitchen/as Part of their electric stove, are aware that it's somewhat wasteful/inefficient to Run it Just for one meal, but Life is such that sometimes you DO want to bake a cake, or a pie, or a meat-roast, or oven-baked vegetables, or prepare convenience food such as frozen Pizza or IKEA balls, and it makes very little difference in Energy consumption if you Put in some oat buns at the Same time.

Get yourself one of those 10 Liter buckets that are made of thin-ish, cheap-ish food-safe plastic (Polypropylene) and come with a Lid of the same material that makes a watertight but not very pressure-stable Seal, and is stackable with other buckets of the Same size due to a lip/rim on the Lid. You can get them for free If you know who to ask, because they're the typical packaging that restaurant-quantities of Ketchup and Mayonnaise and Yoghurt and Cream and Applesauce and some types of Frying Fat come in, so most Small Restaurants both use them for internal storage of EVERYTHING, and discard several per week. (If you are neither a regular at a Restaurant, nor Friends or Family with a Restaurant worker, and/or If you are too shy to ask, you May be able to buy a suitable bucket that is filled with Popcorn, or one that is empty and meant to be filled with Dog chow or parrot seed or Chicken Feed Pellets, at a Feed Store where you can buy that Stuff by weight and bring your own Container.)

Then get your ingredients. You'll need 500g of thick-rolled Oats, 500g of Instant/thin-rolled Oats, 400g of coarsely-ground Linseed/flaxseed, 100g of Chia seeds, two teaspoonfuls of mild-curry-spice-mix, and three teaspoonfuls of sea salt. Throw all of these ingredients into your bucket, Close the Lid Well, and Mix thoroughly by shaking or turning the bucket over many times. Or alternatively, Mix thoroughly by stirring with a large spoon before closing the lid.

Variations include using all instant Oats instead of half-and-half, replacing Up to half of the Thick-rolled Oats with thick-rolled flakes of other grains such as wheat/spelt, replacing the Curry with another Spice mix (like a spicier Curry, or Tandoori, or paprika-and-chili, or Mediterranean Herbs, or Pumpkin-Spice), using really fancy pink Salt, or half a teaspoon of Potassium Chloride in addition to the three spoons of Salt, or adding some oily seeds, like de-hulled hempseeds or sunflower seeds, or pumpkinseeds, or chopped hazelnuts, or sesame, or a Combination of several different seeds/nuts, Up to total 200g (per 1kg of oat).

When you are ready to make oat buns alongside the other Thing you are going to bake, boil some water. Measure two Cups (500mL) of the dry mixture into a bowl, and add one Cup (250mL) of hot (boiling/almost-boiling) water. Mix thoroughly with a fork immediately after adding the water, then add a 2-3 tablespoons of Apple cider vinegar, and Mix thoroughly again. Then you can leave the mixture alone for a few minutes and do whatever needs to be done for the other Thing you're Baking, but it's important to Mix before it becomes hard to mix from the water being absorbed unevenly. Within 10 minutes or so, all the water will be absorbed into a VERY thick/Stiff dough, that is easiest to knead and shape If you get your Hand wet with water before touching it. The best shape for baking this bread is a round flat shape Like a thick Cookie roughly the size of an adult human's palm. Two Cups of dry mixture is enough for making about six of these buns, so you should divide the contents of the Bowl into six parts. If you Happen to have Silicone moulds for large Muffins or small pies, you can Just Put each Portion into one of those moulds and Press it flat (to a finger's width) with wet hands. If you don't have moulds available, shape the dough by Hand into flat palm-sized circles, and lay them on whatever nonstick surface (foil, ceramic, metal…)to bake on. Let the requirements of the other Thing you are baking, decide your Temperature for you. If the Heat is 180°C (356°F), then it's going to Take about 15 minutes to Bake the oat buns, and the hotter the Temperature, the shorter the time. They don't rise AT ALL, nor should they shrink unless they've been baking too Long. If you want to eat them right from the oven, you can Break them into pieces and Dip in Something. If you want to use them for Sandwiches, days later, you should use a serrated knife to cut the top and bottom halves apart.