If there is one thing people struggle with when making changes to their diet it’s giving up bread.
Now, I’m not here to speak badly of bread. I actually believe there is a lot of nourishing, REAL bread out there that contains gluten (shock horror) AND is good for you (double shock horror). But unfortunately, this is not the type of loaf most consumers are buying.
All you have to do is walk down the bread aisle in the supermarket and you are bombarded with doughy slices that have been processed within an inch of their lives removing anything significantly nutritious. Or products using green-washing techniques like ‘quinoa wraps’ or ‘wholegrain fibre’ to make you believe you are making the better choice. I get it. They have tricked me too!
We went through a phase of buying gluten free bread, which isn’t much better to be honest. Once I read the ingredients properly and realized it was packed with sugar, stabilizers and salts I quickly ditched that habit and went on the search for something we could make ourselves. And make it so we didn’t have to have a ‘gluten free bread’ savings account.
Simple Seeded Bread was born. This recipe was inspired by the many seeded crackers I have made over the years. I simply took that concept and made it a loaf! (It wasn’t that simple a process but almost)
I love to make this about once a week. At the moment we our loving it with soups for lunch or toasted with peanut butter and honey for brekkie or snacks. YUM!
Simple Seeded Bread
1 delicious loaf
GF, DF, high protein
Prep time + tidy up: 10mins plus overnight soak if you want
Cook time: 40mins
1 ½ cup oats
1 cup seeds – I use sunflower and pepitas
½ cup flaxseeds
½ cup nuts, chopped – I usually use almonds. You can also use seeds here instead to keep the cost down
2 tbsp chia seeds
4 tbsp psyllium husk
1 tsp salt
3 tbsp oil – coconut or olive
1 tbsp liquid sweetener – I use maple syrup
1 ½ cup water
Prepare a silicone loaf tin by lightly greasing with oil.
Mix all the dry ingredients together in a large bowl. Then add the wet ingredients and combine.
Pour the mixture into the loaf tin and press down firmly.
Let the mixture sit for minimum 2 hours up to overnight.
When you are ready to bake the loaf, preheat the oven to 175 degrees. Make sure the mixture is at room temperature before placing it in the oven.
Place the loaf on the middle shelf for 20mins, then remove from the loaf tin and place directly on the oven rack, upside down, for another 30minutes or until fully cooked.
Remove from oven and allow to cool fully before slicing.
Store in the fridge and eat within 5 days or slice and freeze. Defrost individual slices as you need them.
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