Bread, revisited

Bread.

My vice in the food world. Growing up in the Netherlands, it is practically the number one food. Bread at breakfast, bread at lunch, bread as a snack. Bread it is.

When I embarked into the Raw Food Lifestyle, I easily adopted to eating only veggies, fruits, nuts and seeds. But whenever I had a craving the first thing that entered my mind was bread. But soon I discovered that a life without bread meant a happy bowel. Every time that I gave into the tempation of eating the bundles of wheat, my stool went brrr….

So the time came to say really goodbye to all that is wheat. No longer a 100% Raw Foody, I started to experiment with making my own oat, seed flatbreads and buns. Leaving out the yeast and the gluten.

Then the following recipe was brought to my attention. It is my favourite. The bread is sturdy and I enjoy the mix of seeds and nuts

Gluten-free bread 1 kg

  • 150gr gluten-free rolled oats or rolled buckwheat

  • 135gr sunflower seeds

  • 90gr grated linseeds

  • 65gr haselnuts or other nuts

  • 2 tbsp chia seeds

  • 4 tbsp psylium husk powder

  • 1 tsp of baking powder

  • 1 tsp himalay salt

  • 3 tbsp coco oil

  • 350ml water

Then I like to add some spices, like cumin, curcuma and nutmeg or cinnamon and anis. Or play with herbs like basil, oregano, fennel.

Mix the dry ingredients, and add the liquid ingredients. Mix the ingedients very well together. I use my food processor for this task. But I also make this bread with my bare hands. It gives me a nostalgic feeling.

Make sure everything is well mixed into a nicely glued bun. Add water if the mix feels dry or add more psylium, linseeds or oats.

Then, form the mix into the bread shape that you wish. Cover the bread with a cloth and leave in a warm dry place for a few hours or if you are less in a hurry for the night. This allows the ingredients to set and allows the chia and baking powder to mimic the  process of yeast.  The bread will rise somewhat and becomes a bit more airy, it will not have the effect of traditional yeast. Sturdiness remains one of the important characteristics of this bread

Okay the final step. The baking.

bake the bread in a pre-heated oven on 180 degrees celsius, in about 30 – 45 minutes. Check the bread after 30 minutes by doing the toothpick-test.

After the bread is finished, let it cool of a before cutting.  And . . . Make sure you have a avocado ready. Enjoy!

Some advise on the side. I generaly store the bread in the fridge, to make sure it lasts longer. Also when the climate is a bit humid, you avoid mold…

Also I enjoy making multiple breads when I am food prepping for a week.

 

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