Multi-Seed and Nut Bread
Known as the Life Changing Loaf of Bread in the My New Roots book, this multi-seed and nut bread is fairly easy to make, though shopping for the ingredients can be a multi-day adventure. The good thing is that many ingredients can be substituted with easier to get products. My comadre, photographer Laurie Smith gave me this recipe and suggested possible substitutions or variations, if you will.
Ingredients
- 1 cup (135 grams) sunflower seeds or substitute with sesame or pumpkin seeds
- ½ cup flax seeds they’ll have them in the spice section of most Mexican markets under the name linaza, or use flax meal
- ½ cup hazelnuts or almonds chopped fine (I used walnuts and pecans)
- 1½ cups rolled oats or 1.2 cups hempseed and ½ cup coconut flour
- 2 tablespoons chia seeds
- 4 tablespoons psyllium seed husks I didn’t use it, used natural almond flour
- 1 tablespoon maple syrup
- 3 tablespoons melted coconut oil
- 1½ cups water
Instructions
- For some weird reason, the original recipe calls for combining all the dry ingredients in a silicone loaf pan. I put it together in a bowl. I whisked the maple syrup and coconut oil together with the water and added it to the reserved mixture. Transfer to the loaf pan and let rest for at least two hours, or even overnight if refrigerated.
- Preheat the oven 350°F (175°C). Bake loaf for 20 minutes and take out of oven long enough to turn it around. Continue baking for 30-40 minutes. It should sound hollow when tapped.