20130214-200848.jpgI miss bread sometimes. There…I said it out-loud. See my mildly grumpy face.

A shift to a Paleo diet means no more wheat. I know all the reasons why (gluten content, inflammation, etc) and I’m on board with it all. The problem is finding healthy breadish foods that meet the same crunchy savoury need that I find in a sour dough or dense rye bread.

I can make a few coconut flour and almond meal versions that are pretty good, but this is the first recipe that tastes like the dense, nutty breads from northern Europe. I really really love it. REALLY really love it.

It makes great toast, top it with smashed avocado and olive oil for a perfect breakfast, or use as an accompaniment for any stew or chili. Slather a healthy fresh fruit jam on it. My personal favorite: Almond butter and banana with a teeny drizzle of honey.

For the gluten-intolerant, there are rolled oats in it. Substitute with quinoa flakes (can find at your local health food store).

Makes one (1) loaf.

1 C Sunflower seeds
½ C Flax seed meal
½ C Hazelnuts or Almonds
1 ½ C Rolled oats
2 Tbs Chia seeds
4 Tbs Psyllium seed husks (or 3 Tbs psyllium husk powder)
1 tsp Sea salt
1 Tbs Maple syrup
3 Tbs Coconut oil or ghee, melted
1 ½ C Water

Preheat oven to 350°F / 175°C.

In a medium bowl, mix all dry ingredients.

In small bowl, whisk wet ingredients.

Add wet to dry and mix thoroughly. The dough will be fairly thick; you can add a few extra teaspoons of water if its way too dry.

Spoon the dough into a baking paper lined loaf tin and smooth out the top with the back of a spoon. Cover loosely with a bit of cling film and let sit out on the counter for at least 2 hours, or all day or overnight. I’ve also let it sit in the fridge.

To ensure the dough is ready, it should retain its shape even when you pull the sides of the baking paper away from it it.

Place loaf pan in the oven on the middle rack, and bake for 20-30 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 40-60 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, or freeze for longer term storage.

From the lovely Sarah Britton http://mynewroots.org/site/2013/02/the-life-changing-loaf-of-bread


4 Comments Add yours

  1. Kia says:

    Alright, it is in the fridge. Lets see how it is tomorrow. It is not easy to get chia seeds over here, so I used whole flax seeds instead. And for the oats I used buckwheat to have it glutenfree.


    1. ninjaneil says:

      Let me know how it goes; not sure about the flax seed substitute for chia, though. Soaked chia goes a bit gooey, one of the ways this bread sticks together and flax doesn’t do that. However you might be on to something. Keep me posted.


  2. Kia says:

    It is perfect!!! It tastes good! The texture is good! So easy to make! I love it! I cut it and had a slice with just now when I took it out of the oven. No problems to cut it while it was still warm.


    1. ninjaneil says:

      Excellent. I love the way it looks with the hazelnuts too. Like a lovely slice of granite. Lol


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