Seed and Nut Loaf Recipe - DELICIOUS gluten free loaf, hearty and nutritious.
Seedy Nut Gluten Free Loaf Recipe
Having stopped wheat recently I have definitely felt the benefits, especially not feeling bloated. This loaf has definitely filled the gap of bread and is extremely filling and very nutritious. My kids love it too!! I have been very conscious to cut their bread consumption so this is perfect.
Its a recipe from a baking book called Bred by a Canadian baker called Ed Tatton.
I have taken out the 40g Maple Syrup as I’m not eating any sugar, of course you can add this in, its really very yummy without.
Ingredients -
50g Wild Rice, roughly chopped in a food processor (soaked over night before baking)
75g Toasted Flaked Almonds
100g Sunflower Seeds
50g Pumpkin Seeds
300g Oats
125g Flaxseeds
25g Chia Seeds
15g Psyllium Husk Powder
12g Salt
55g Olive Oil
625g Filtered Water
Method -
The night before make sure you have soaked the wild rice, drain and rinse before using.
Oven 175c (you will bake the next day). Oil a loaf tin approx 9 x 5 x 3 inch. Line the pan with bakewell if its not non stick.
Add all the ingredients to a large bowl, mixing all the time until it is very well mixed. I have found letting the mix sit for atleast 15 minutes allows it to form better. It may feel quite wet once its mixed but after it has sat it firms up more.
With wet hands put the mix into the tin, understand this bread does not rise so really push it into the pan using a spatula to give it a rounded top.
Now place this in a tub and sit in the fridge overnight or all day depending when you make it.
The rest helps flavour and texture.
Put it into a pre heat oven, I have found it needs 1 1/2 hours, turning at times, making sure its not browning too much. Once out of the oven remove from the tin and leave to cool.
Now if you can bare too, put it in the fridge until the next day before cutting, it will slice a lot better this way.
Store in the fridge. Delicious toasted with butter, un toasted still very yummy. This loaf has such good flavour.
NOTE: I soak the oats overnight now before making the loaf, then i drain and rinse through. If you do this the mix will obviously be a lot wetter. Having made the loaf once you will know the texture of the raw mix, to start with add 1/3 of the water in the recipe and slowly add a bit more until its the texture you remember.
Let me know how you get on.