Prep 2 hrs 15 mins
Cook 1 hr
This recipe was found on www.mynewroots.org. It was posted by Sarah Britton who got the recipe from a friend. I'm posting it here for safekeeping. This dense bread is high in protein and fiber; it's also gluten-free and vegan. SOME NOTES: Do not substitute the psyllium. If you have a nut allergy, replace nuts with seeds. If you use ground flax seeds you will need more water. You will also need more water if you use quinoa instead of oats. Use certified gluten-free oats if you have a gluten sensitivity. I just made this loaf; it was easy to put together. I'm not sure if it's the ingredients or I'm just not used to 'healthy' food. I didn't like it at room temperature (it is a little better refrigerated.) I tried to get all unsalted ingredients but was unsuccessful. I will probably omit the salt the next time I try it. the loaf had the saltiness of salt water. Thank you, Snowpea, for suggesting I add the parchment paper to the instructions.
- 1 cup sunflower seeds
- 1⁄2 cup flax seed
- 1⁄2 cup hazelnuts (or almonds)
- 1 1⁄2 cups rolled oats
- 2 tablespoons chia seeds
- 4 tablespoons psyllium, seed husks (3 Tbsp. if using psyllium husk powder)
- 1 teaspoon fine grain sea salt (add 1/2 tsp. if using coarse salt)
- 1 tablespoon maple syrup (for sugar-free diets, use a pinch of stevia)
- 3 tablespoons melted coconut oil (or 3 Tbsp ghee)
- 1 1⁄2 cups water
- Preheat oven to 350°F.
- Combine all dry ingredients in a flexible, silicon loaf pan. Stir well.
- Whisk maple syrup, oil and water together in a measuring cup. Add to dry ingredients. 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. If using a metal loaf pan, line it with parchment paper before adding the ingredients. The loaf will come out easily when it's time to take it out to turn it.
- 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.
- Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!
Made this bread for my families reunion and all 14 out of 15 of them gobbled it up and asked for the recipe. The only one who didn't eat it was allergic to sunflower seeds. Ended up making 8 loaves in 5 days! Suggest getting enough ingredients for 4 loaves at a time and putting the dry ingredients in the correct proportions in plastic bags, so it doesn't take so much time to make the next time.