This Bread is Beyond Delicious and So Good For You
I first found this bread online and thought the term” Life-Changing” a tad dramatic. But the bread is every bit as tasty as it is reputed to be so dramatic, life-changing or not, I thought it would be fun to share on the blog.
This loaf is perfect for all of you low carb, paleo, banting types who are keen to have a wheat free diet but are missing your bread.
It is so easy as the ingredients are mixed straight into the loaf pan. It has no flour so you don’t need to worry about the rising factor..there isn’t one! I am now seriously addicted as it keeps so well in an airtight container that a weekly bake is all that’s needed. It is as delicious with cheese and nut butters as it is toasted with marmalade for breakfast. The options are yours.
Loaf Pan Mixing
The best part about baking this bread is the no mess factor. Everything gets measured straight into the loaf pan, the wet ingredients added to the dry and then you leave it to rest. Yes, it’s that simple!
- 1 cup sunflower seeds (or other seeds such as pumpkin) I used both.
- ½ cup flax seeds
- ½ cup nuts (hazelnuts, macadamia nuts, almonds, walnuts, etc…)
- 1½ cups rolled oats
- 2 T chia seeds
- 4 T psyllium seed husks
- 1 t fine grain sea salt or ½ t coarse salt
- 1 T maple syrup or honey
- 3 T melted coconut oil or ghee
- 1½ cups water
Line an ordinary loaf pan with parchment paper. Cut the parchment paper the same length as the loaf, but extend the parchment out over the sides of the pan. .
- Put all the dry ingredients into the pan and mix to combine. In a small bowl mix the honey, coconut oil or ghee and the water. Pour into the loaf pan and use your hands to thoroughly combine. Smooth out the top of the loaf with your hand or the back of a spoon and leave to rest for 2 hours or as long as overnight.
- Heat the oven to 175 degrees centigrade (less if it’s a fan oven) and bake the loaf in the middle of the oven for 20 minutes. Remove the loaf from the oven and turn upside down on a wire rack. Return the loaf on the rack to the oven and bake for another 30 to 40 minutes. The loaf is done when it sounds hollow when you tap it . Cool completely before slicing.
Store in an airtight container or wrap tightly in foil or plastic wrap. The loaf is good for up to 5 days and can be stored longer in the freezer. Slice before you freeze so you can remove one slice from the freezer at a time.