seeded loaf

 

Serves 8 / 5 mins prep / 60 mins cook

High in fibre, protein and omega 3.

INGREDIENTS

·       1 cup
sunflower seeds

·       ½ cup
flax seeds

·       ½ cup
hazelnuts or almonds

·       1½ cups
rolled oats (or rolled spelt)

·       2 tbsp
chia seeds

·       4 tbsp
psyllium husks

·       1 tsp
fine sea salt

·       1 tbsp
maple syrup (or honey)

·       3 tbsp
melted coconut oil

·       1½ cups
water

METHOD

  1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well.

  2. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable).

  3. Smooth out the top with the back of a spoon. Let sit out on the bench for at least 2 hours or overnight. To ensure the dough is ready, it should retain shape even when you pull the sides of the loaf pan away from it.

  4. Preheat oven to 175°C fan-forced.

  5. Place loaf pan in the oven and bake for 20 minutes.

  6. Remove bread from loaf pan, place it upside down directly on the oven rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).

Notes: 

·      You can replace silicon loaf pan with tin loaf lined with grease proof paper. 

·      Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

Original recipe: http://www.mynewroots.org/site/2013/02/the-life-changing-loaf-of-bread/