Bread…but not as you know it!
Oh this is good! 🙂 Really really good! It’s not your fluffy white bread. It’s not your crusty topped loaf. It’s not a flat bread, nor a pitta, but this is good! 😀
There is no wheat, no gluten, no yeast, but this loaf is so tasty! If you’re gluten free, dairy free, yeast free, this is the loaf for you!
It’s a moist solid loaf and you can slice it, toast it, grill it and it holds it shape. Use it as a sandwich, toast, toasted sandwich, anyway you would use bread!
Toasted seed bread… so good!
Avocado toast with olives & tomato… why not!
I can’t believe that I only just discovered you could make bread like this! The basic recipe was published by Sarah Britton on her My New Roots blog back in 2013 titled ‘the life-changing loaf of bread‘ and how I wish I’d found it then! Anyway, I’ve adapted it a bit (of course) and I’ve already made it three times because everyone loves it! 🙂
Now, as long as you use a few basic ingredients, the others can be switched about within reason! Add nuts, leave the nuts out, add a handful of different seeds, maybe get adventurous and try adding coconut, cacao, protein powder to make a completely different product (I’m now dreaming of a maca, cacao and coconut loaf to have with my fresh berry jam)! So, lets have a look! 🙂
Seeded yeast free bread (Vegan & Free-From)
Gather
- 100g sunflower seeds
- 35g pumpkin or sesame seeds (or a mix)
- 100g linseeds
- 50g whole hazelnuts (or pecans)
- 150g oats (gluten free if required)
- 2 tablespoons chia seeds
- 3 tablespoons psyllium husk powder
- 1/2-1 teaspoon salt (I used pink Himalayan)
- 45g coconut oil
- 350ml cold water
- *optional 1 tablespoon maple syrup
Prepare
- In a large bowl, put the sunflower seeds, pumpkin seeds, linseeds, hazelnuts, oats, chia, psyllium and salt. Gently combine until thoroughly mixed (a balloon whisk is great for this).
- Put the coconut oil in a mug and add the water (and maple if using). Heat (microwave) until the coconut oil is melted, stir to combine, then add to the dry mix.
- Stir well until it’s all mixed together, pour into a greased tin (round or loaf) then set aside and leave to soak. When the mixture no longer has any visible liquid (usually 30-75 minutes), its time to bake.
- Cook at Gas 5 (375f / 190c) for 20 minutes, then check. When the loaf is starting to pull away from the sides, carefully remove the tin, then put the loaf back in the oven upside down and back for a further 20-30 minutes.
- Allow to cool before slicing (if you can resist)! Enjoy!
Serve & Store
- Use any way you would bread! Eat it as it is, toast it, sandwich it, grill it.
- Add your favourite sweet or savoury toppings.
- Store covered (I keep mine in the fridge) for up to a week.
- Can be frozen. Slice first, then place in a sealed freezer bag.
Look no flour!!!
Breakfast? Brunch? Lunch?
What could be better!
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Oh love that flatbread, it turned out real good with all those nuts and seeds – I know I’d devour it in no time 🙂
Thanks Loretta… it’s a REALLY good bread. I’m going to have a play and see what else I can come up with! 😀 Have a great weekend. x
Looks very colourful and tasty 😉
Thank you Heersh! It is a very tasty loaf – I should make this again soon!