Life Changing Bread
Mix together
2 cups sunflower seeds
1 cup ground linseed
1 cup chopped nuts
3 cups rolled oats
3/4 cup psyllum husks
4 Tbs chia seeds
1 tsp salt
In another bowl mix the liquids together
1/2 cup grape seed oil
1 Tbsp honey
2 cups water
1 cup whey or water
Mix the wet ingredients into the dry and then press firmly into 2 loaf pans. Cover with cling wrap and leave on kitchen counter overnight. The whey reacts with the grains, making them more digestible and gives a slightly sourdough flavour. If you dont want that you can refrigerate overnight, but the grains need to thoroughly soak up the mositure and soften.
Bake at 180*C for 30 minutes. Tip out of pans and then place them straight on the oven rack for a further 20 minutes or so until dry and firm. Once cooled, it can be sliced and then stored in the freezer in a plastic bag. I simply take out a slice as needed.
I make two loaves to make use of having the oven on for an hour, but you can halve it for one loaf.
Mix together
2 cups sunflower seeds
1 cup ground linseed
1 cup chopped nuts
3 cups rolled oats
3/4 cup psyllum husks
4 Tbs chia seeds
1 tsp salt
In another bowl mix the liquids together
1/2 cup grape seed oil
1 Tbsp honey
2 cups water
1 cup whey or water
Mix the wet ingredients into the dry and then press firmly into 2 loaf pans. Cover with cling wrap and leave on kitchen counter overnight. The whey reacts with the grains, making them more digestible and gives a slightly sourdough flavour. If you dont want that you can refrigerate overnight, but the grains need to thoroughly soak up the mositure and soften.
Bake at 180*C for 30 minutes. Tip out of pans and then place them straight on the oven rack for a further 20 minutes or so until dry and firm. Once cooled, it can be sliced and then stored in the freezer in a plastic bag. I simply take out a slice as needed.
I make two loaves to make use of having the oven on for an hour, but you can halve it for one loaf.
I'd probably put some of my sourdough starter in and replace the psyllum husks with w/m flour then leave it for 24 hours. It wouldn't be gluten free, but it would amazing!
ReplyDeleteKate, I think it is the psyllum expanding that holds it all together. Also the psyllum adds lots of fibre. Let me know if you try it your way.
ReplyDeleteThat sounds fabulous - I've been looking for a tasty looking wheat free bread recipe for ages … Can you use any oil? I've never come across grape seed oil … it sounds wonderfully exotic.
ReplyDeleteFil