Created by Sarah Britton (her blog is My New Roots). Submitted by Mugs McConnell.
When I was visiting SOYA Teacher Heather Thomas in Ft McMurray this fall, she shared this amazing bread with me. In fact, she made me make it so I would really know how to do it. This bread is incredibly delicious, heavy like those wonderful European loaves, and totally gluten free!
There are a couple of tricks to its success:
- A silicone loaf pan makes it really easy to take out of the pan partway through the baking. If you don’t have one, then line the pan with wax paper or a silicone dehydrator sheet.
- To continue baking it on the rack I put it on a cooling rack in the oven for ease of taking it out.
- The “dough” MUST sit at least 2 hours before baking, or longer.
- And you MUST let it cool before slicing it. Once it is sliced I freeze some of it and just eat one piece at a time (it is very filling).
- It is delicious toasted!
THIS recipe makes one small loaf, but I actually double the recipe – the bread doesn’t rise in the pan so you can fill it right up to make a nice big loaf.
Preheat oven to 350°F. Mix together:
1 cup sunflower seeds (or a mix of pumpkin and sunflower seeds)
1 cup raisins or craisins (optional)
½ cup flax seeds
½ cup hazelnuts or almonds (I soak them first and chop them so the cut easier when I slice the bread)
1 ½ cups rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt
1 Tbsp. maple syrup or honey (for sugar-free diets, use a pinch of stevia)
3 Tbsp. coconut oil or ghee, melted
2 cups water
In a bowl combine all dry ingredients. Whisk maple syrup, oil and water together in a separate bowl. Add mixture to the dry ingredients and combine until everything is completely soaked and dough becomes very thick, adding 1-2 teaspoons water if dough is too thick to stir. Press into the loaf pan so all the corners are filled, smooth top and let sit at room temperature for at least 2 hours or overnight.
Bake bread for 20-30 minutes, then remove bread from loaf pan, place it upside down, directly on a rack (or a cooling rack), and bake for another 30-40 minutes (it should sound hollow when tapped). Let cool completely before slicing (even leave overnight, then it is easier to slice).
Store in an airtight container for up to 5 days or slice and freeze.