*Recipe inspired by Sarah Britton of My New Roots*
Photo by Emma Frisch
- Prep Time: 10 minutes
- Cook time: 60 minutes
- Yield: 2 loaves
- Allergens: tree nuts
- Sunflower seeds – 2 cups raw sunflower seeds
- Flax seeds – 1 cup
- Hazelnuts or Almonds – 1 cup hazelnuts or almonds
- Oats – 3 cups rolled oats
- Chia seeds – 4 tablespoons
- Psyllium seed husks – 8 tablespoons psyllium seed husks (use 6 tablespoons if using psyllium husk powder)
- Sea salt – 2 teaspoons
- Maple syrup – 2 tablespoons grade B maple syrup
- Coconut oil – 6 tablespoons plus 2 teaspoons melted coconut oil, plus extra for greasing pans
- Water – 3 1/2 cups
- Use solid (not melted) coconut oil to lather the inside of two bread pans. (Skip this step if using a silicon bread pan).
- In a large bowl, combine all the dry ingredients and stir well. (If using silicon, add the ingredients directly into the pan). In a separate medium bowl whisk together the maple syrup, oil and water.
- Add the liquid ingredients to the dry, and mix together with a spatula. At first the mixture will seem watery; keep stirring until the dough thickens and fully absorbs the water.
- Pour the dough into the bread pans. Smooth the top of the dough with the back of a spoon. Let the dough nap in its crib for 2 hours minimum, though you can also let it rest overnight! (Soaking nuts and seeds makes them optimal for digestion).
- When ready to bake, use a knife to separate the dough form the sides of the pan. If the loaves pull away and retains their shape, you are ready to bake!
- Preheat the oven to 350. Place the loaves on the middle rack and bake for 20 minutes. Remove the loaves from the oven and flip them upside down out of the pans and directly onto the oven rack (or another cleaner rack if you have one). Bake for about 45 minutes more, but begin checking at the 30 minute mark as ovens vary between kitchens. The bread is done when it sounds hollow if tapped.
- Let the bread cool completely before slicing; don’t let the warm, freshly-baked aroma seduce you into early cutting, or it will crumble in despair! Store the bread in an airtight container for up to five days, or slice the bread and freeze it for toasting another day.
- I strongly urge toasting each slice before serving. Before toasting, each slice tends to retain a moist quality that just ain’t as good as a firm, nutty toasted surface made perfect for eating plain or lathering in ghee and jam or drizzling with olive oil and herbs. Toast, toast, toast! You can let it get cool after toasting if you prefer room temperature bread.
For more recipes by Emma Frisch, visit her food blog at www.emmafrisch.com
This recipe is from the 3-Season Diet Challenge – a 12-month guide to eating with the seasons as nature intended. This FREE program takes you through a year of eating seasonally with month-to-month support and guidance. You can start the challenge anytime throughout the year. >>> Learn more and sign up here!
What did you think of this recipe? Have any tips or tricks to share?