One of the many pluses coming out of COVID 19 and time at home during the quarantine is that I was encouraged to find healthy and creative ways to keep my diet and lifestyle healthy and fit.
Not usually one to indulge in the pleasures of "bread life", I woke up one day with a severe craving for warm, fresh-out-of-the-oven bread with butter but of course, I had no bread, have yet learned to master the art of bread making and was not particularly inclined to indulge in bread and then regret it.
Enter my hero! Seed bread or more particularly, life changing bread.
This bread is very well named due to it's cancer fighting proprieties. It consists mainly of nut and seeds which are known as titans of protein, minerals, vitamins, healthy fats and fibers. It's also a great colon cleanse ..you'll know what I mean the morning after you've had your first slice or two. Wink :)
Recipe:
Dry Ingredients
1 1/2 cups rolled oats
1/2 cup almonds
1/4 cup sunflower seeds
1/4 pumpkin seeds
2 tbsp chia seeds
4 tbsp pysllium seed husks/ground flax
1/2 cup flax seeds
1/2 cup quinoa
1/2 cup walnuts
1/2 cup pecans
1 tsp Himalayan salt/fine grain sea salt
Liquid Ingredients
1 tbsp maple syrup/agave nectar/honey
3 tbsp coconut oil/ghee
1 1/2 cups warm water or more if needed
Preparation:
Add rolled oats, almonds, sunflower seeds, pumpkin seeds, quinoa, walnuts and pecans to food processor. Process to a loose but grainy flour.
In a bowl, combine all dry ingredients, stirring well.
whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients until everything is completely soaked and dough becomes very thick (if dough is too thick to stir, ad one or two teaspoons of water until the dough is manageable).
Smooth out the top with the back of a spoon. Let sit on counter for at least 2 hours, all day or overnight before baking. to ensure dough is ready, it should retain its shape even you pull the sides of the loaf pan away from it.
Preheat oven to 350 F or 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 it cool completely before slicing (important).
Store bread in a tightly sealed container for up to five days. Freezes well too - slice before freezing for quick and easy toast!
I've adapted this recipe somewhat but you can find the original recipe here
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