Nut & Seed Bread
Delighted to share with you our favourite Nut & Seed Bread.
Many guests to Eagles Rock Retreat have asked for this recipe.
This bread is a result of much experimentation,
to find the right taste, texture and healthy indredients.
It is very nutritious and packed with Omega 3 essential fats.
I find bread to be a real personal thing and after taking sourdough out of our diet few years ago,
this has become read occasional treat for times when the sandwich craving monster calls!
But seriously,
there is nothing better than this bread with homemade pesto, avocado and homemade fermented salsa…
My mouth is watering just as I am writing this!
It is of course free from gluten, yeast and any other unsavoury additives.
we soak the seeds overnight to make it easier to digest.
INGREDIENTS:
100g either buckwheat grains, quinoa or amaranth (you will need a good food processor to mill into flour or you can use quinoa flour already milled)
120g walnuts
120g pumpkin seeds
150g mixed seeds (flax, pumpkin, sunflower seeds)
30g chia milled
30g psyllium husks
2tbs dried thyme, oregano or mixed herbs
60g hemp seeds (unshelled)
1tsp fine sea salt
water (about 300g)
oil for greasing (olive or coconut)
DIRECTIONS:
1. Measure 180g of the mixed seeds and 30g chia seeds into a bowl, add enough water to cover the seeds and soak overnight
2. The next day, preheat the over to 180’C, line standard rectangular bread bin with baking paper, and grease with oil.
3. Put 100g of the buckwheat, amaranth or quinoa into a food processor and mill into a fine flour, then add the walnuts and pumpkin seeds and process until smooth.
Now you have a flour.
4. Put the flour into a large bowl, add the soaked seeds, psyllium husks, herbs, salt and hemp seeds and kneed together until you have a nice dough. Add more water as you need, but not too much. The dough should not be too sticky, it should slowly fall off your fingers as you hold it.
5. Put the dough into the prepared lined bread tin, filling the corners well and making it smooth and even on top.
5. Bake it in the oven for 45min, then carefully remove from the tin, turn upside – down onto a rack and carefully take off the baking paper, making sure that you don’t pull the sides off with the paper!
6. Bake it for another 15min, until golden brown all all sides.
7. Let the bread cool completely before slicing and enjoy!
