I will share with you why this bread will change your life. In summary it is easy to make, does not contain any complex ingredient, it is totally grain free and it’s vegan.
Regarding vegan; I have nothing against eggs or other dairy, but baking without these will often result in a product with longer shelf-life. You can also keep this bread outside the fridge safely, because none of the ingredients are perishable. Make sure to keep it in a dry place and if possible in an air tight container for longer use. I saved this bread for longer than two weeks in two brown paper bags and it kept just fine. Storing this bread in the fride might make it harder, and it will serve more as a cracker, rather than a bread.
The fact that there is no type of flour in this recipe makes this bread healthier because the ingredients used have not been highly altered before. I tag food as “healthy” if it has not been processed and does not contain any additional ingredients apart from the one mentioned. Why should desiccated coconut contain other ingredients than coconut? No reason at all! So make sure the “healthy” food that you put in your shopping cart does not contain added sugar, stabilisers or preservatives. I like to use the concept of one ingredient items. Shredded coconut should contain just 100% coconut, likewise coconut milk should only contain coconut and water to the most.
The original recipe for this bread contained oats. I replaced it with coconut to have a totally grain free bread. By adding an extra tablespoon of sweetener (honey or maple syrup) and adding the Chinese 5 spice to the mix, I turned this bread to a tea time kind of bread. It tastes sweet but it won’t do for a sweet tooth. I found the sweeter version better than the savoury one, in which I added garlic and mixed herbs. But feel free to reduce 1 tablespoon honey and add garlic and oregano or rosemary for a more savoury bread. Any alternative that you choose will leave you with a bread which can be enjoyed with both savoury and sweet toppings.
This is my first recipe using Psyllium seed husks. I got them from the health section of the supermarket but obviously can be found in health shops too. You can get them in husks or ground. They are similar to flax seeds because they are full of friendly fibre. It is also a binding agent in binding baked goods. Quoting new roots: “Psyllium seed husks contain both soluble and insoluble fiber. The soluble fiber dissolves in water and soothes the digestive tract with its mucilaginous properties, while the insoluble fiber acts like a broom to sweep the colon free of toxins. Taken during a detox, juice cleanse, or fast, psyllium can greatly improve the body’s ability to eliminate impurities.”
Try toasting this bread and have it with hard cheese, it’s great toasted! If you don’t have the lying griller type of toaster, put it under the grill for a few minutes. Otherwise use a non stick pan to lightly toast it.
This recipe will make use of a digital kitchen scale to account for the right proportion of ingredients. If you do not own one already, there are quite some options on amazon.co.uk and prices are quite cheap. Check the below which is sold at less than fifteen euro.
Recipe makes 1 big loaf or 2 baguettes.
- 135g sunflower seeds
- 90g ground flax seeds
- 65g raw whole hazelnuts
- 150g ground desiccated coconut
- 2 tablespoons (20g) chia seeds
- 4 tablespoons (25g) ground psyllium seed husks
- dash of sea salt
- 1 teaspoon Chinese 5 spice (optional)
- 2 tablespoons (40g) maple syrup or honey (use less if desired)
- 3 tablespoons (30g) melted coconut oil
- 350ml water
- Mix all the dry ingredients in a bowl and the wet ingredients in a measuring jug.
- Pour liquid mixture over dry mixture combing together using a spoon until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable).
- If using a loaf pan to bake, place mixture in loaf pan and flatten. If making ‘baguette’ style bread, leave in the mixing bowl.
- Let sit for at least one hour but not more than 8 hours. You can place it in fridge if leaving overnight. The dough will stick together the longer it sits.
- Shape into two baguettes or one big loaf. Otherwise leave in loaf pan as suggested above.
- Preheat oven to 175°C.
- Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. If not using a loaf pan, cook on middle rack for a total of 60 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.
- Store bread in a tightly sealed container for up to ten days. Freezes well too – slice before freezing for quick and easy toast!
- Store in an airtight container or in paper bags.
- Better if stored sliced.
- Try toasted!
Check this link for the original recipe.