This is a recipe that I have been searching for, for a long time. A healthy bread that doesn’t require highly processed white flower. It was handed to me on a plate, so to speak, by Alison on a Facebook Vegan Social Group that I belong to. It is from the web site My New Roots and can be found at http://mynewroots.org/site/2013/02/the-life-changing-loaf-of-bread/
Makes 1 loaf
Ingredients:
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats
2 Tbsp chia seeds
4 Tbsp psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp fine grain sea salt (add ½ tsp if using coarse salt)
1 Tbsp maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp melted coconut oil or ghee
1 ½ cups / 350ml water
Method (Thermomix):
Place all dry ingredients into TM bowl
Stir on Reverse Speed 4 for 10 seconds
Add maple syrup, oil and water
Set dial to closed lid position. Knead for 2 minutes on Interval speed until everything is completely soaked and dough becomes very thick (if the dough is too thick add one or two teaspoons of water and knead again for 30 seconds until dough is manageable).
Place dough in none stick loaf pan
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. Preheat oven to 350°F / 175°C.
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 (difficult, but important).
Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!
Method (Conventional):
In a none stick loaf pan 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 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.
Preheat oven to 350°F / 175°C.
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 (difficult, but important).
Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!
It’s amazing that it stays together even when you cut thru the whole nuts.
Thanks Nancy. Yes it is very firm after it comes out of the oven for a second time but it still has enough moisture to give it a good texture. I really like it. Just to let you know that Mum passed away peacefully 3 weeks ago. After her kidneys completely failed there was no way back and so it was a blessing in the end. No one wants to see a loved one in pain (both physically and emotionally) and feeling humiliated by having to have everything done for them when their mind is still as sharp as a tack. Paul
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Oh Paul I’m sorry to hear that she passed on, but as you said, sometimes it is a blessing. Once it’s established that nothing will get better, and also then there’s pain and suffering. Been there and did all that with 2 loved ones of my own years ago. I’m glad that you can be at peace with your loss.
Thanks Nancy. Death of course comes to us all. It is therefore vital that we come to terms with it and accept its inevitability and perhaps through that become transformed in the way we live our lives. Paul
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Very well said. Every minute could be the last, and each day must must be very special.
I’ll have to find a substitute for the oats as I cannot tolerate event the gf kind, but this recipe looks too great to pass up…..bread you can sink your teeth into.
It really is very tasty and of course, very, very wholesome. Great with hummus too. By the way, my last batch of Sauerkraut with loads of garlic was awesome. Thanks for the tip. Paul
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What agrand & very appetizing home-made bread!
I love every ingredient in here!🙂 Yummo!
You’ll love it Sophie. I’ve made two loaves so far and both turned out perfectly.
This looks amazing but since I dont have a Thermomix, I’m wondering if I can make this in a bread maker on pizza dough setting?
G’day Simone, I’ve never made it in a bread maker but I think it might work just fine. The Thermomix Kneads the mixture and then of course the oven cooks it. I’m sure your bread maker should do that just fine. Let me know how you get on won’t you?
Paul
Thanks Paul – I certainly will as the pizza dough setting kneads the dough also and allows it to rest before pouring out onto a board. In this case, it will be placing it in a loaf pan. Now to buy the ingredients🙂
I’m halfway through baking this (well not quite, but I just took it out of the oven to turn it) and whoa!! It smells sensational!! Can’t wait to try the finished product!!🙂
Thanks Vicki for the feedback. I find it so good because its so easy to make and you know exactly what’s in it.
Let me know what you think of it after a few bites won’t you?
OH WOW!! It’s awesome🙂 Definitely a must with pumpkin soup tonight🙂
That’s fantastic. Thanks Vicki.
I love this bread and have passed the recipe on to many friends. Now it turns out I can’t eat oats (even if they are gluten free). Have you experiemented with anything else for the main ingredient like sprouted quinoa or buckwheat?
Yes, I love the bread also Leslie. Hadn’t thought of experimenting with other ingredients but now that you mention it I think I will.
Perhaps you could give it a go too and let me know how you get on?
Look forward to hearing from you again.
Paul
I am glad to report that I, due to an allergy to oats and a desire to stay away from grains, I made this wonderful bread with quinoa flakes. I substituted the same amount of flakes for the oats and used 2 1/4 cups of water instead of 1 1/2 cups. It came out great!!!
That’s brilliant Leslie. I’ll give it a try also. Would you mind if I post it with an acknowledgement? Dr Rodney Ford has a good explanation for the reason people might have a reaction to oats. It’s quite complex actually. You can read it at http://www.drrodneyford.com. Thanks for your new recipe and for letting me know. Paul
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