By Gill Murray
I've recently discovered this recipe from 'My New Roots' by Sarah Britton and I have to say the title is no exaggeration. If you're on a gluten free diet then this bread is definitely for you but even if you are not follwing a gluten free diet, this bread is a super healthy alternative and is packed full of seeds, oats and nuts and held together with psyllium seeds.
It's the psyllium seeds or powder that act to bind this bread together in the absence of flour. They can be purchased in your local health shop. The fantastic Highland Health Store on St John's Street in Perth is your place to go to find these super seeds. They are one of natures most absorbent fibers. They have huge health benefits, the most noteworthy it's the big fibre boost it gives our body, so it's well known to help with constipation, but it also lowers cholesterol and helps conditions including cancer, diabetes and heart disease. In summary the health benefits are huge!
When making this bread it really was so quick and easy to put together - not much mess as all the ingredients are measured straight into a loaf pan which makes life so much easier. The other great thing is that there was no kneading of dough which takes up so much time - once the ingredients are mixed into the loaf pan, you just leave to rest for a few hours before popping in the oven. Easy!
One last tip - this bread is absolutely delicious toasted. I have been toasting mine with and spreading it with homemade crab-apple jelly which is truly delicious. I hope you try this out and share your stories and pics with us.
2 hours 15 mins
- 135g sunflower seeds
- 90g flax seeds
- 65g hazelnuts or almonds
- 145g rolled oats
- 2 Tbsp. chia seeds
- 4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
- 1 tsp. fine grain sea salt (add œ tsp. if using coarse salt)
- 1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
- 3 Tbsp. melted coconut oil or ghee
- 1 œ cups/350ml water
1. In a flexible, silicone loaf pan combine all dry ingredients, stirring well. 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).
2. Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
3. Preheat oven to 350°F / 175°C.
4. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the 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).
5. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!