Even though I am not a healthy eater, I just couldn’t miss a recipe for this super healthy bread. But I must confess: I made it not because it is that healthy but out of my curiosity. Bread with no yeast, raising agents, flour, sugar, eggs, milk, you don’t even need to knead or leave it to rise – is that possible at all? Now I can responsibly give a positive answer because it is very tasty and HEALTHY! Are there any people who don’t like bread packed with different nuts and seeds? To my liking, those are the tastiest kinds of bread. This bread is rich with proteins and fibers, nuts and seeds, and it only requires one secret healthy ingredient.
You’re probably asking yourself how this bread holds itself together without any flour. The answer is: psyllium seed husks! That secret ingredient I was talking about above, and it’s super healthy! Psyllium seed husks are one of nature’s most absorbent fibers, able to suck up over ten times their weight in water. This amazing little supplement that also helps to reduce cholesterol levels, helps to stabilise colon activity, aid digestion and weight loss. Psyllium seed husks contain both soluble and insoluble fibers. 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. By no means am I a specialist in this field, there are tons of related info over the Internet, so let’s better switch to our bread 🙂
You can find psyllium seed husks available at health food stores and most pharmacies. They come in two forms: the raw husks themselves, and powdered, which are just the husks that have been pulverized. Either type works just fine for this recipe.
The recipe makes 1 loaf:
Slightly adapted from Sarah Britton’s recipe
– 135 g/ 1 c sunflower seeds*
– 90 g/ 1/2 c flax seeds
– 65 g/ 1/2 c nuts*, roughly chopped, if desired
– 145 g/ 1 ½ c oats
– 20 g/ 2 T chia seeds
– 25 g/ 3 T psyllium husk powder/ 4 T psyllium seed husks
– 1 T maple syrup or a pinch of stevia
– 3 T olive oil
– 350 ml/ 1½ c water
[*I’ve tried different proportions of seeds and nuts and came to a conclusion that for best results it’s better to make substitutions only within the seed and nut ingredients. E.g., you may pick seeds of your choice with the total weight of 135 g, and any type of nuts with the total weight of 65 g. Though the nuts may be substituted with seeds in different proportions, too. I tried leaving out the flax and chia seeds and substituting them with some other seeds, but the bread didn’t come out to be as nice.]
It is best to use a silicon pan for this bread, so that you are able to check the readiness of the dough before it may be baked. But a regular loaf pan will also do.
Combine all the dry ingredients, stirring well. Whisk the maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well with a spoon until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add 1-2 teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon or with your fingertips. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it.
Preheat the oven to 175ºC/ 350°F.
Place the loaf pan in the oven on the middle tray, and bake for 20-30 min. Remove the bread from the pan, place it upside down directly on the tray and bake for another 30-40 min. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important!).
While slicing, first it may seem that the bread is as hard as brick. But leave it for a while and the crust will soften. Store bread in a tightly sealed container for up to 5 days. Freezes well, too.
This bread is great as it is, as a snack or an alternative to a muesli bar, with different spreads, veggies, fruit etc.