About the Recipe
This “bread” recipe is simply a revelation! It needs no store-bought flour, nor yeast… yet it is full of wholefood nutrition and easy to make with little work nor mess. It tastes amazing; keeps for several days out the fridge; slices and toasts beautifully. It’s even gluten free! We’ve completely stopped buying or making yeast-based bread after discovering this recipe.
You can swap out various ingredients depending on what you have available – provided you use psyllium husk. This is something you should buy off the internet as it’s not often found in supermarkets.
This can all be made by mixing it in the loaf tin (less mess) but you get a more consistent mix if you have a decent blender.
We typically prepare this while making breakfast so that it’s ready for lunch! 😊
Equipment: loaf tin, blender (optional)
Ingredients
165g sunflower seeds
110g flaxseeds
175g oats
75g hazelnuts or almonds (or walnuts, brazil nuts, …)
30g pumpkin seeds
2 tbsp chia seeds
4 tbsp psyllium husk
1 tsp salt
80g dried cranberries (or dried prunes, sultanas)
420ml water
1 tbsp olive oil
Preparation
Combine the seeds, nuts, psyllium husk and salt in the loaf tin (or blender). Mix (not too vigorously in a blender).
Stir in the cranberries / dried fruit.
Add the water and oil. Stir again until all the dry parts are moist.
Press down the mixture in the tin with the back of a spoon. Cover with a tea towel and leave to set for two hours or overnight.
Put the tin into the oven at 175C for 20 minutes.
Once done, use a spatula to run all around its edges and tip it out onto a baking dish or tray. Put it back into the oven for 40 minutes so that it bakes the other side.
Take bread out of the oven and leave to cool for 10 minutes or so before slicing.