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The healthiest, tastiest bread ever?

Seed and Psyllium bread - Stage 7 - Sliced loaf

I class this as one of the most successful “healthy” recipes I’ve tried, tweaked and tested. I’ve adapted it slightly from a recipe I found at “My New Roots” and it happens to be one of the most delicious breads I’ve ever tasted! Another reason I love it so much is that it requires so little time and “faffing around”… no kneading, no rising and no mixing bowl! The ingredients list is pretty impressive, from a nutritional perspective, which means it carries some significant health benefits too. It suits various “dietary types” from the wheat-sensitive and gluten-intolerant, to those folk simply looking for a healthy bread that’s easy on digestion, easy on the waistline, and one that tastes great too. Well… I think this might just be the bread you’ve been looking for!

Makes 1 loaf
135g sunflower seeds or pumpkin seeds
90g whole flaxseeds
65g hazelnuts, almonds, or walnuts
145g rolled oats
2 tbsp chia seeds
3 tbsp psyllium seed husk powder*
1 tsp sea salt (use ½ tsp if using coarse sea salt or rock salt)
1 tbsp honey or maple syrup – you can also use 1-2 tsp of a “sugar-free” natural sweetener such as Xylitol, Truvia, or Stevia
3 tbsp melted organic coconut butter
350ml water

*Psyllium seed powder is the key ingredient in this recipe and takes the place of flour. Psyllium is highly beneficial for the digestive system as well as being a fantastic remedy for bowel complaints such as constipation, IBS and diverticulitis.

Making your bread…

In a loaf tin, combine all the dry ingredients, stirring and mixing well (Stage 1).

Seed and Psyllium bread - Stage 1

Whisk the maple syrup/honey, oil and water together in a measuring jug (Stage 2).

Seed and Psyllium bread - Stage 2

Add this to the dry ingredients and mix well until everything is well soaked and the “dough” becomes very thick (Stage 3).

Seed and Psyllium bread - Stage 3

If the dough is too thick to stir, add one or two teaspoons of water until it’s more manageable. Smooth out the top with the back of a spoon or fork. Let it sit on the counter for at least 2 hours, or all day or overnight. Preheat the oven to 350°F/175°C. Place the loaf pan in the oven on the middle rack, and bake for 20 minutes (Stage 4).

Seed and Psyllium bread - Stage 4

Remove the bread from the loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes (Stage 5).

Seed and Psyllium bread - Stage 5

The bread is done when it sounds hollow when tapped. Let it cool completely before slicing (Stage 6 and 7).

Seed and Psyllium bread - Stage 6 - Baked bread

Seed and Psyllium bread - Stage 7 - Sliced loaf

Store the bread in a tightly sealed container for up to five days. It toasts very well and freezes well too. If freezing, you might want to pre-slice it beforehand if you intend to toast it straight from the freezer.

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