NUTTY AND SEEDY BREAD
It started as a love affair that began in a local coffee shop called Bridgehead. I fell fast and hard for their Exceptional Loaves and announced this love affair with abandon. Not at first however because I just wasn’t sure I wanted to share for often some locales were sold out. Then Covid hit and changed everything.
Suddenly these loaves made a complete disappearance! Gone without a trace, what was I to do?
I mean, who can live without such complete, exceptional love?
My only option in my view was to get creative.
So with some Intel from a good friend and a little recipe research,
I created my own take on a hearty, seedy and grainy bread. A shout out to .mynewroots.org for they were the foundation I began creative recipe play with infusing my usual ‘teri-orizing’.
Nothing compares to this dense, wholesome, whole-food bread you can enjoy in so many ways. You really gotta make it!
INGREDIENTS
2 flax eggs (2 tbsp ground flax mixed with 6 tbsp water)
1½ cups organic, steel-cut or gluten-free old fashioned rolled oats or low gluten spelt flakes, roughly blended
¼ cup buckwheat, spelt, quinoa or oatmeal flour
½ cup flax seeds, whole or very roughly broken down in a blender
¼ cup psyllium seed husks
2 tbsp chia seeds
1 generous tsp fine grain sea salt, to taste
1 tbsp maple or date syrup, optional
3 tbsp olive, hazelnut or walnut oil
1½ cups warm water, plus more as needed
¼ cup each almonds, walnuts and pistachios or Brazil nuts, roughly chopped
½ cup each sunflower and pumpkin seeds, toasted if desired
DIRECTIONS:
In my view, this is best toasted and then top as desired. Sweet or savory, it’s so good and sure to fill your belly perfectly.
TERI’S TIPS and VARIATIONS:
PS This bread is wonderfully rich in fiber. Something most of us need lots more of. If you aren't accustomed to adequate fiber intake be sure your hydration is on par and rest assured, increased bowel movement means your cleaning out your pipes.
It started as a love affair that began in a local coffee shop called Bridgehead. I fell fast and hard for their Exceptional Loaves and announced this love affair with abandon. Not at first however because I just wasn’t sure I wanted to share for often some locales were sold out. Then Covid hit and changed everything.
Suddenly these loaves made a complete disappearance! Gone without a trace, what was I to do?
I mean, who can live without such complete, exceptional love?
My only option in my view was to get creative.
So with some Intel from a good friend and a little recipe research,
I created my own take on a hearty, seedy and grainy bread. A shout out to .mynewroots.org for they were the foundation I began creative recipe play with infusing my usual ‘teri-orizing’.
Nothing compares to this dense, wholesome, whole-food bread you can enjoy in so many ways. You really gotta make it!
- Bread: savory or sweet
- Vegan, whole-food, gluten-free with options
- Prep time: 10 minutes plus 2 hours to stand then approx 1 hour
- Yield - 1 loaf or 4 mini loaves
INGREDIENTS
2 flax eggs (2 tbsp ground flax mixed with 6 tbsp water)
1½ cups organic, steel-cut or gluten-free old fashioned rolled oats or low gluten spelt flakes, roughly blended
¼ cup buckwheat, spelt, quinoa or oatmeal flour
½ cup flax seeds, whole or very roughly broken down in a blender
¼ cup psyllium seed husks
2 tbsp chia seeds
1 generous tsp fine grain sea salt, to taste
1 tbsp maple or date syrup, optional
3 tbsp olive, hazelnut or walnut oil
1½ cups warm water, plus more as needed
¼ cup each almonds, walnuts and pistachios or Brazil nuts, roughly chopped
½ cup each sunflower and pumpkin seeds, toasted if desired
DIRECTIONS:
- Combine all the dry ingredients in a medium large mixing bowl stirring well.
- In a measuring cup, mix together oil, water and maple syrup (if using), along with the flax eggs.
- Add to the dry ingredients, mixing well until the ingredients come together and a dough forms and sticks together. If the mix is too dry add additional water, a splash at a time until a the dough begins to hold together.
- Cover mixture and set aside on the counter for 1- 2 hours or overnight.
- Preheat oven to 350°F when ready to bake, and line a 9x5 loaf baking pan with parchment paper large enough to hang over the edge creating mini handles.
- Before baking, stir in the nuts and seeds mixing well adding additional water if needed for dough to stick together.
- Transfer the dough mixture to the prepared baking pan pressing in firmly and forming a flat top.
- Bake in the pre-heated oven on the middle rack 35 minutes. Remove loaf from the oven, lift it from the pan, and flip it upside down placing on a baking sheet.
- Continue baking another 30 – 40 minutes or until the loaf has firmed up and has a hollow sound when tapped.
- Let cool completely on a rack, slice thinly and store bread in a tightly sealed container up to five days or freeze in air tight bags enjoying a slice or two at a time.
In my view, this is best toasted and then top as desired. Sweet or savory, it’s so good and sure to fill your belly perfectly.
TERI’S TIPS and VARIATIONS:
- Vary the nuts and seeds mix as desired.
- I like to divide the dough in two or four creating both sweet and savory versions and baking in smaller pans or free form. Baking time decreases about 10-20 minutes pending on the size of the loaves.
- Herb Option: Add 1 tsp each onion and garlic powder and 1-2 dried herbs such as Italian blend, rosemary or fennel seeds
- Mediterranean: 1heaping tsp dried basil 2 tbsp nutritional yeast and ½ cup each chopped olives and sun-dried tomatoes
- For a fragrant and slightly sweet loaf, stir 1 tsp cinnamon and ¼ -½ tsp each cardamom, ginger and allspice into the dry mix with ½ cup dried fruit of your choice such as slivered apricots, dates, cranberries, mulberries or raisins.
PS This bread is wonderfully rich in fiber. Something most of us need lots more of. If you aren't accustomed to adequate fiber intake be sure your hydration is on par and rest assured, increased bowel movement means your cleaning out your pipes.