Finding a delicious crunchy bread to eat has been a challenge ever since I needed to go gluten, diary and sugar free.
Something crunchy, nutritious, with no added sugar was what I wanted , and the main brand gluten free breads did not fit this criteria for me.
Even the gluten- free breads at the local market were not what I was looking for as they contained some heavier grains.
To my delight my nutritionista friend Julie Danenbergsons came up with this version of Life-Changing Bread, and it is a winner. I am sharing it with you as it is too yummy not too.
Julie’s Scrumptious Bread.
Makes 1 loaf
Ingredients:
1 cup/ 135 g sunflower seeds
½ cup/ 90g flax seeds (if using ground flax seeds use a little more water)
½ cup /65g hazelnuts or almonds
1½ cups/ 145g millet flakes or quinoa flakes or a mixture of both
2 Tbsp chia seeds
4 Tbsp psyllium husks (3 Tbsp if using psyllium husk powder)
1 tsp fine grain Himalayan Rock salt /sea salt (add ½ tsp if using coarse salt)
3 Tbsp melted coconut oil or ghee
1½ cups / 350ml water
Directions:
- In a flexible silicon loaf pan combine all dry ingredients, stirring well. Whisk oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick, (if the dough is too thick to stir add one or two teaspoons of water until the dough is manageable.)Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape been when you pull the sides of the loaf pan away from it.
- Preheat oven to 175 °C. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing ( difficult, but important).
- Store bread in a tightly sealed container for up to 5 days. Freezes well too – slice before freezing for a quick and easy toast. (Although mine never makes it to the freezer !)
If you don’t use silicon, bake for longer at a lower temp. It’s trial and error to get the finished result you like- I love it super crunchy so cook it a little longer.
Enjoy!