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.
