This is an incredible loaf of bread which will change your life! This bread has no raising agent and uses whole grains, nuts and seeds! It is high in protein and incredibly high in fibre. It is gluten-free and vegan. The Danes are excellent bread makers and their breads are moist, dense, chewy and filling. A single slice is almost like a meal in itself – a whole other level of bread making and eating! Use the ingredients as given in the recipe or adjust by using the variations but replace ingredients in the same proportion and with a similar ingredient for best results.
250 ml sunflower seeds or pumpkin seeds or mixed seeds
125 ml flax seeds or sesame or partly poppy seeds
± 60 g/125 ml hazelnuts or almonds or mixed raw nuts
375 ml rolled oats
15 ml chia seeds *
60 ml psyllium seed husks or 45 ml psyllium husk powder
5 ml salt
15 ml maple syrup or honey or a little stevia
45 g butter, melted or coconut oil
375 ml water at room temperature
- Select a medium size loaf tin (± 22 x 10 x 6 cm) 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!
Yields 1 small loaf or 16 slices
* For more info on chia seeds and the difference between chai and chia, read my post Know Your Chai From Your Chia.
- Oats are inherently gluten-free, but if you have a severe sensitivity to gluten, make sure to purchase certified gluten-free oats.
- Nuts may be replaced by other nuts or even mixed nuts and fruit (nuts and cranberries) or additional seeds.
- There is no substitutes for the psyllium husks or powder.
- The chia seeds may be omitted.
- Whole flax seeds may be replaced by ground flax seed but you will have to add more water for ground flax seed is highly absorbent.
- Whole flax seeds can be replaced with sesame seeds.
Acknowledgement: Original recipe and photo from Sarah B’s blog – http://mynewroots.org