Game Changing Nut & Seed Bread
I know it’s a bold statement to suggest that a loaf of bread can be a complete game changer but that really is the case for us. We love bread and are loyal supporters of our favorite local bakery. However, now that farm season is in full swing it’s getting harder to drive into town to buy our weekly loaf. I’ve tried making traditional rustic style bread but it hasn’t turned out well for me and after many failed attempts I was really stoked when I stumbled upon this recipe from the beautiful blog My New Roots. There’s no yeast, no flour just plenty of oats, nuts and seeds. I knew I could handle it!
This bread makes absolutely lovely toast. I usually spread some peanut butter, a drizzle of maple syrup and pinch of cinnamon for my morning toast. It’s simple, comforting, honest food.
I can’t take any credit for this bread. I saw all the rave reviews on Sarah Britton’s website and was sold. I followed her recipe to a T (although I couldn’t help myself and added some dried Turkish apricots and switched up the seeds a bit). I’ve made this loaf 4 times now and I have no intention of stopping anytime soon. Obviously, this isn’t the same style as my beloved rustic loaf but it is a great substitute for the time being. We don’t suffer from any gluten intolerances but for those of you that do this is a great option. Another wonderful thing about this bread recipe is that the cleanup is nothing. All you need is a measuring cup, wooden spoon, bowl and loaf pan. Are you sold yet?
There’s one ingredient in this recipe that may be tricky to find which is psyllium husk seeds. It should be available at any major grocery store in the bulk section or supplement isle. Just ask! If you can’t find any order some online. This bread won’t work without them as the psyllium husk seeds act as the “binder.” Bonus, these tiny seeds are loaded with fiber and should help keep things moving along in your digestive system. Cheers to that!
I hope you all enjoy this nourishing bread as much as we do. I’ve currently made this bread 11 times (and I’m still excited about making a new loaf this afternoon!) With that being said, I have updated the recipe to mix all the ingredients in a bowl instead of the loaf pan because I’ve found my bread holds together better when it’s been mixed in a bowl first.
Pour a cup of coffee, pop some toast in the oven and enjoy a quiet morning at home before tackling whatever chores your day has in store for you.
Game Changing Nut & Seed Bread
Prep Time: 5 minutes Cook Time: 1 hour Serves: 1 loaf
- 1/2 cup unsalted sunflower seeds
- 1/2 cup unsalted pumpkin seeds
- 1/2 cup flax seeds
- 1/2 cup unsalted almonds (roughly chopped)
- 2 Tablespoons chia seeds
- 4 Tablespoons psyllium husk seeds (or 3 Tablespoons psyllium husk seed powder)
- 1 1/2 cups rolled oats
- 1/2 cup dried Turkish apricots (roughly chopped)OR chopped dried fruit of choice
- 1 teaspoon fine sea salt
- 1 Tablespoon pure maple syrup
- 3 Tablespoons melted coconut oil (or olive oil)
- 1 1/2 cups water + additional to thin batter if necessary
- Combine all the dry ingredients in a large bowl and mix until evenly distribute. 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 dough is too thick/dry add 1-2 teaspoons of water until the dough is manageable). Continue to stir/mix until everything is evenly distributed.
- Oil an 8 inch by 4 inch loaf pan (or use a silicone loaf pan) and add the batter to the pan. Press it down firmly and smooth the top with the back of a spoon. Let dough sit in the loaf pan on the counter for at least two hours before baking.
- Preheat the oven to 350F.
- Place the loaf pan on the middle rack of the oven and bake for 20 minutes. Remove the bread from the loaf pan (it should come out easily when you tip it upside down and pat down on the bottom of the pan with a spoon). Place the loaf of bread upside down directly on the middle rack (this will insure even baking) and continue to bake for an additional 30-40 minutes (possibly longer depending on your oven). Bread is done when it sounds hollow when tapped.
- Let the bread cool completely before slicing (very important!)
- Store in an airtight container for up to 5 days or pre-slice it and freeze (makes for really easy toast!)
Notes*This recipe is from the blog My New Roots. *Do NOT skip the psyllium husk seeds they are critical. *Cooking times may vary depending on your specific oven. *Have fun in the kitchen.