The last time I ate bread was February 2011.
It was around the time I started experimenting with different ways of eating and I had started a more ‘primal’ way of living which meant no grains, legumes, dairy or refined sugar.
Health is the main reason I eat the way I do. So the food I choose has to provide me with the maximum amount of nutrients possible. Whilst there is nothing inherently bad about bread, I got used to not having it and to be honest, didn’t really miss it either.
So, six years later, what am I doing posting a bread recipe. Well, this bread is different. It’s full of ingredients packed full of protein, healthy fats, high in fibre, is gluten free and suitable for a vegan diet.
Rather than describing how moist, chewy, crunchy and delicious this bread is, I’m just going to go ahead and give you the recipe so you can make it and find out for yourself.
It really is the easiest thing. All you need is a tablespoon, a measuring cup and a loaf tin. No kneading required. Just throw all the ingredients in together, let it sit for a few hours and then put it in the oven to bake.
Ingredients
One cup Sunflower Seeds
Half cup Flaxseeds
Half cup Almonds roughly chopped
One and a half cups of gluten free, finely rolled oats
Two tablespoons Chia Seeds
Three tablespoons Psyllium powder (this is the magic ingredient)
Half teaspoon Salt
One tablespoon Maple Syrup
One and a half cups Water
That’s it. So how does the bread hold itself together with no flour? Introducing the magic ingredient…psyllium husks. One of natures most absorbent fibres, it is able to soak up over ten times its weight in water. They also contain both soluble and insoluble fibre. The soluble fibre dissolves in water and soothes the digestive tract whilst the insoluble fibre sweeps the colon free of toxins.
How to make
1. Grease a loaf tin with oil of your choice. I used coconut oil.
2. Combine all the dry ingredients in the loaf tin.
3. Mix the water and maple syrup in the measuring cup and add to the dry ingredients.
4. Mix well until all the dry ingredients are soaked in and the dough becomes thick.
5. If the dough is too thick to stir, gradually add more water.
6. Press the dough into the pan with the back of a spoon and leave for at least 2 hours. The dough is ready to bake when it keeps its shape even when you pull it away from the sides of the loaf tin.
7. Preheat the oven to 175 degrees C.
8. Bake the loaf for 20 minutes in the middle of the oven then remove the loaf from the tin and place it upside down on the rack and bake for another 35 minutes.
9. Remove from the oven and let the bread cool before slicing.
10. Store the bread in a sealed container for up to five days.
Makes 20 thin slices.
Let me know how it turns out.