Friday, October 2, 2015

Life Changing Bread

I have long looked for a non-bread bread (does that make sense!) that I love.  Not to say that bread is bad. However when you live in the land of the perfect baguette, and it tempts you at every turn,  it might be nice to free up some space in a meal for more veggies and good grains. 

In addition, many breads contain some really kooky stuff. There are so many I cannot even count, but if your bread isn’t made of flour (preferably organic), water, salt (and maybe yeast) trust that it is NOT a healthy addition to your meal.

I found this (and these great photos!) on a blog called  It is a meal in one.  Just add olive oil, some spreads or an avocado & tomato and a salad.  And, yes, my whole family loves this lunch.


135 gr/1 cup sunflower seeds
90 gr/ ½ cup flax seeds
65 gr / ½ cup hazelnuts or almonds (leave out for nut allergy)
145 gr / 1 ½ cups rolled oats (get certified gluten free for gluten allergy)
2 soupspoons/ 2 Tbsp chia seeds
4 soupspoons/  4 Tbsp psyllium husks ( 3Tbl if using powdered)
1 coffeespoon/1 tsp fine seasalt
1 soupspoon / 1 Tbsp maple syrup (or a pinch of stevia for sugar free diets)
2 soupspoons / 2 Tbsp melted coconut oil or clarified butter
350ml / 1 ½ cups water

1.    In a flexible loaf pan, mix all DRY ingredients.  Or use a standard loaf pan lined with parchment paper or silicon paper.  Stir well.

2.    Whisk all Wet ingredients together. I use an immersion blender in a tall cup to emulsify them.

3.    Add wet to dry and stir very well until everything is completely soaked through and Dough becomes very thick.  If it is too thick to stir, add a few more spoons of water until it is manageable.  Smooth top with back of spoon.

4.    Let it sit on the counter for 2-12 hours. (I leave it overnight.)  To ensure the dough is ready, it should keep it’s shape even when you pull it away from the sides of the pan.
5.    Preheat oven to 175C/350F.

Now bake it!
6.    Place on middle rack and bake for 20 min.

7.    Remove from loaf pan. Remove parchment paper if used. Place UPSIDE DOWN directly on oven rack and bake for an additional 30-40 minutes.  Bread is done when it sounds hollow when tapped.

8.    Let COOL COMPLETELY before slicing (this can be difficult, but is very important)
9.    Store in an airtight container fro up to 5 days, Freezes well to, but slice first for a quick & easy toast. 

By the way, this makes incredible toast!

Also, so much of this recipe is substitutable.  No maple syrup? Use honey or agave or pureed dates that have been soaked in a few spoonfuls of hot water. Not enough sunflower seeds? Then mix it up with pumpkin seeds. No chia? Leave it out or use hemp  or sesame.  YOU choose. The only thing you cannot change is the psyllium husk. This is what holds the bread together. In addition it is great for our intestines, full of soluble and insoluble fibers, assisting in a slower release of sugars into our blood stream.

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