This is not a traditional bread. Adapted from a “paleo-esque” recipe by my good friend Sally at SassyBites, it has no yeast, no wheat flour, and it’s definitely not soft and fluffy inside. However, it’s delicious, simple to make and packed full of protein – a couple of slices in the morning will keep you going gangbusters until at least morning tea time.
And while other wheat-free breads tend to be full of bizarre ingredients and/or require half a dozen eggs to keep the dough together, this recipe uses psyllium husks to ensure everything sticks.
Dense, nutty and naturally sweet, it is ideal for toasting and serving with butter and/or savoury spreads. It makes fantastic crackers too: simply slice thinly, spread over a wire rack and bake for 10 minutes in a moderate (180°C) oven. If freezing, ensure you slice it first.
• 1 cup raw sunflower seeds
• ½ cup raw flaxseeds/linseeds
• 2 tbsp chia seeds
• ½ cup whole, raw hazelnuts or macadamias
• 1 cup quick-cook rolled oats*
• ½ cup almond meal
• ½ cup psyllium husks
• 1 tsp salt
• 3 tbsp oil (coconut, macadamia or extra virgin olive oil are best)
• 1½ cups water
1. Preheat oven to 180°C.
2. Line a loaf tin with greaseproof paper.
3. Place all the dry ingredients into the tin.
4. Add oil and water, and stir carefully until well mixed.
5. Cover with a tea towel and allow to sit and ‘soak’ for 2 hours. When it’s ready the dough will remain when you pull the sides of the loaf pan away from it.
6. Bake for 30 minutes.
7. Turn the loaf out of the tin and place it upside-down directly on the oven rack..
8. Bake for a further 45 minutes. The bread will be cooked when it sounds hollow when whacked with a wooden spoon.
9. Allow to cool before slicing.
Words: Olivia Mackay, www.scoffandquaff.wordpress.com