Gluten-free seed loaf

Recipe from: 11 August 2014
recipes, gluten-free, bread

Ingredients 10
Servings 16
Time 00:10

Ingredients

  • 1
    cup
    sunflower seeds
  • 1/2
    cup
    flax seeds
  • 1/2
    cup
    hazelnuts
  • 1.5
    cup
    rolled oats
  • 2
    Tbs
    chia seeds
  • 1/4
    cup
    psyllium seed husks
  • 1
    tsp
    salt
  • 1
    Tbs
    maple syrup
  • 3
    Tbs
    melted butter or oil
  • 1.5
    cup
    water
 

Method

00:50
 

Select a medium size loaf tin and grease with butter or cooking spray. Measure out all the dry ingredients in a bowl, mix well and add to the loaf tin.

Place the maple syrup, oil and water into a measuring jug and mix well.  Pour the liquid over the dry ingredients and mix with a fork until all is completely moistened and a stiff dough forms – sticky and too thick to stir. If necessary, to make the dough come together and become manageable, add one or two extra tablespoons of water.  Smooth the top with the back of a wet spoon.

Cover the pan and let the dough sit on the counter for at least 2 hours (or all day or overnight) to allow the liquid to become completely absorbed.

Preheat the oven to 180°C when ready to bake.

Place the loaf pan in the oven on the middle rack, and bake for 30 minutes.  Turn out the firm bread and place it onto a baking tray or onto the overturned loaf tin to bake for another 20 minutes – the bread is done when it sounds hollow when tapped.

Let cool completely before slicing (difficult, but important!).  Store the bread in a sealed container for up to five days.  The bread freezes very well – slice before freezing for quick and easy toast!

Recipe reprinted with permission of
Daily Dose of Fresh. To see more recipes, click here.

 

Read more on: vegetarian  |  gluten-free  |  bread  |  recipes
 

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