- Prep time:None
- Cooking time:None
- Recipe serves:1 loaf
No-knead, no-mess, whole grain, gluten free bread. This is a very special "bread" indeed! It's genius and ridiculously easy, I have adapted the recipe from Sarah Britton of My New Roots blogspot. It's as easy as throwing all the ingredients together, mixing and popping into a loaf pan, letting it sit for couple of hours (or do it overnight) and then into the oven. This wonderful loaf contains NO yeast or raising agents. It's made from nutritional power houses, seeds, and can be nut and gluten free, so great for school/day care lunches where nut free policies are in place and its very high in protein and fibre. Everything gets soaked for optimal nutrition and digestion. The bread also makes awesome toast and freezes well and can be cleverly adapted with dried fruits, millet, buckwheat, poppy seeds, amaranth or nuts to make a wonderluscious breakfast fruit bread drizzled with raw honey or maple syrup, or a fresh free range egg - divine!
Ingredients
- 1 cup / 135g sunflower seeds
- ½ cup / 90g flax/linseeds
- ½ cup / 65g pumpkin seeds, shredded coconut or dried fruit
- 1 ½ cups / quinoa flakes or flour
- 2 Tbsp. chia seeds
- 4 Tbsp. psyllium seed husks (note: the only ingredient that you MUST use, do not omit)
- 1 tsp. Himalayan pink salt
- 1 Tbsp. maple syrup/rice malt syrup (for sugar-free diets, use a pinch of stevia)
- 3 Tbsp. melted coconut oil or ghee
- 1 ½ cups / 350ml water
Method
- In a flexible, silicon 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 very well 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. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it. - Preheat oven to 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!