Roasted Garlic & Herb Seeded Bread
If you’re a fan of “bird food” you’ll love this seeded loaf. If you’re more of a traditionalist, skip this recipe and make the sourdough bread from my cookbook! This loaf is pretty darn dense and quite filling. I think it makes a fabulous toast and I love spreading hummus and topping my toast with a fried egg. This loaf doesn’t have any flour in it so calling this “bread” might be a stretch. However, it’s packed with a ton of flavor and I really do love the texture even though it’s quite different than your standard loaf of bread. In all honesty, I made this loaf because I was out of sourdough and really wanted a piece of toast to go along with some soup I was making. I found inspiration from the Goop website and used their recipe as a guide but added my own twist using local (to me) nuts and seeds along with our very own garlic and herbs. This is a savory, nutty, filling bread and I’m happy with how it turned out. But again, if you’re thinking this is going to taste like sandwich bread just know I’ve warned you!
This bread tastes best when toasted and served with some butter and sea salt or spread with your favorite toppings (hummus, tahini, avocado, fried egg). Once you get the hang of it, I think you could play around and make more of sweet version, adding dried fruit and some cinnamon and honey to the batter. Just a thought!
And a quick tip, this bread comes together really quickly if you roast your garlic in advance!!
Happy toast making everyone!
Roasted Garlic & Herb Seeded Bread
Prep Time: 10 minutes Cook Time: 1 hour Serves: 1 loaf
- 1 head of garlic
- olive oil
- 1 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/2 cup psyllium seed husk (if using the powder use 6 tablespoons)
- 1/3 cup chia seeds
- 1/3 cup hemp seeds
- 1/3 cup flax seeds
- 1/2 cup chopped walnuts
- 2 teaspoons honey
- 1 teaspoon kosher salt
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1/4 cup extra virgin olive oil
- 1 1/2 cups boiling water
Preparation
- To make the roasted garlic, pre-heat your oven to 425F. Slice the top of the head of the garlic, exposing the cloves and rub a little oil over them. Wrap the head in tinfoil and place directly on a rack in the top third of the oven. Roast for 45 minutes or until fragrant and tender. When cool enough to handle, squeeze the cloves out.
- Reduce the oven temperature to 400F and generously grease a standard size loaf pan with olive oil.
- In a large bowl, combine the seeds, walnuts, honey, salt, herbs and olive oil. Add the roasted garlic cloves and mix until everything is well combine. Add the hot water and mix well-- you should see the psyllium husk and chia seeds thicken the whole batter right away.
- Add your batter to the prepared loaf pan, patting it down firmly. Bake for 1 hour. Remove from the oven and let the bread cool completely before removing it from the pan (about 1.5 hours.)
- Wrap the bread and keep it in a cool, dry place for 5 days.
Notes
*Don't skip the psyllium husk or chia seeds in this recipe (the other nuts and seeds can be swapped) but these two seeds are what bind the bread together
This sounds super yummy – love garlic and all the seeds. I will be making this for sure.
this looks really interesting and tasty.