Life-changing loaf of bread
This seed bread is incredibly simple — no need to knead the dough. And it’s naturally gluten-free.
If you're not a professional baker, making bread can be a laborious process. The beauty of this recipe lies in its health benefits, and its simplicity. There's no waiting for the yeast to rise, no complicated kneading process — and, for the gluten-averse, there's an added bonus: this recipe uses no flour or other grains containing the protein gluten.
This nutrient-packed bread is best toasted and goes great with a cup of morning coffee. The recipe, adapted from Food 52, calls for ingredients like almonds and flaxseed, but feel free to mix it up with your favorite heart-healthy nuts and seeds. Psyllium seed husks are typically ground into a powder and can be found at your local health food store. Enjoy!
Servings: 10
Prep time: 20 minutes
Ingredients
- 1 cup sunflower seeds
- 1/2 cup flax seeds
- 1/2 cup nuts — we used a combination of pecans and almonds
- 1 1/2 cups rolled oats (if making gluten-free, make sure to get certified gluten-free oats)
- 2 tablespoons chia seeds
- 4 tablespoons psyllium seed husks (3 tablespoons if using psyllium husk powder)
- 1 teaspoon fine grain sea salt (add 1/2 teaspoon if using coarse salt)
- 1 tablespoon maple syrup
- 3 tablespoons melted coconut oil or ghee
- 1 1/2 cups water
Directions
- In a standard loaf pan lined with parchment, 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 the 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 or lift the parchment.
- Preheat oven to 350 degrees. 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 to 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!
Nutrition information (per serving)
- Calories: 220
- Total fat: 18 g
- Saturated fat: 5 g
- Cholesterol: 0 mg
- Sodium: 240 mg
- Total carbohydrate: 12 g
- Dietary fiber: 7 g
- Total sugars: 2 g
- Protein: 6 g