The benefits of making your own bread means you know exactly what is going into you and your families mouths AND its incredible!
NB: If you are Coeliac or just prefer to avoid gluten as I do- be sure to exchange the Oats for quinoa flakes. Switch up the nuts and seeds depending on what you have in the cupboard- the options are endless- if you use larger nuts such as walnuts- I recommend a quick grind through the food processer and add more water if it appears too dry. The results are seriously amazing. Enjoy!!
The Life-Changing Loaf of Bread- My New Roots:
Makes 1 loaf
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats or quinoa flakes
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder) – (NB: This ingrediant can not be exhanged)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup/ Agave (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil
1 ½ cups / 350ml water
NB: I prefer to mix all the dry ingredients in the food processer so the end result is nice and smooth but this is the original recipe.
1. In a flexible, silicon 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). 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.
2. Preheat oven to 350°F / 175°C.
3. 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).
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!