Nut & Seed Bread
This bread reminds me of the grainy Danish rye bread I grew up having every day. Full of seeds, this is full of fibre and therefore filling bread and great for digestion. This is also a great alternative to refined breads and is naturally gluten free as it contains only a very small amount of buckwheat flour. Contrary to what the name might suggest, buckwheat is not actually a grain but a seed closely related to rhubarb. Nutritionally, buckwheat is particularly high in magnesium, manganese & fibre as well as tryptophan – a mood boosting, sleep enhancing amino acid that also helps regulate our appetite. If you can’t get your hands on a buckwheat flour, you can easily grind your own buckwheat groats in a blender/coffee grinder.
- 80 gm (1/2 cup) flaxseed
- 100 gm (3/4 cup) sesame seeds
- 100 gm (3/4 cup) sunflower seeds
- 100 gm (3/4 cup) pumpkin seeds
- 2 tbsp poppy seeds + extra for topping
- 6 tbsp psyllium husks (5 tbsp if using psyllium husk powder!)
- 2 tbsp extra virgin olive oil
- 2 tsp sea salt
- 60 ml (1/4 cup) whole grain buckwheat flour
- 350 ml (1½ cup) water
- Combine all seeds, psyllium husk, buckwheat flour and sea salt in a bowl and mix well
- Add olive oil and water and combine very well until the mixture becomes a thick dough
- Let the dough sit at room temperature for 15 minutes, allowing the husk seeds to absorb the moisture and make the dough thick.
- Line a bread form with non-stick parchment paper and transfer the dough to the form. The dough should be thick and easy to form with your hands.
- Sprinkle with poppy seeds and press gently into the top of the bread.
- Bake in the middle of the oven at 160°C (320°F) for 30 minutes.
- Take the bread out of the form and bake it for an additional 30 minutes.
- Remove the bread from the parchment paper and leave to cool before cutting into it.