Life-changing seed bread

A loaf unlike any bread I had ever tasted before. Perhaps it will change your life too. Ever since it first appeared on the My New Roots blog, this remarkable recipe has transformed countless kitchens around the world. Made entirely from seeds, nuts and oats, this bread contains no flour, yeast, sourdough starter or raising agents. It is simple and quick to prepare, requires no kneading, and because it doesn’t rise, there is no risk of it collapsing. Even those who have never baked bread before can make it successfully. The binding ingredient is psyllium husks, known for their impressive health benefits and high fibre content. Life-changing seed bread is soft, moist, nutty, slightly chewy, incredibly filling and packed with fibre. It is wonderfully versatile, pairing equally well with meat, fish, soft cheese, jam or fresh greens. Even children enjoy it. Highly recommended – it’s one of those recipes worth keeping forever.

Makes 1 loaf.

Ingredients for life-changing seed bread:

• 135 g sunflower seeds
• 90 g linseeds (flaxseeds)
• 65 g hazelnuts or almonds, skins on if preferred
• 145 g traditional rolled oats
• 4 tablespoons whole psyllium husks (or 3 tablespoons psyllium husk powder)*
• 1 teaspoon salt
• 1 tablespoon maple syrup (or a pinch of stevia)
• 3 tablespoons melted coconut oil or ghee (about 45 g)
• 350 ml water
• 2 tablespoons chia seeds (optional)

In a large bowl, combine the sunflower seeds, linseeds, nuts, oats, psyllium husks, salt and chia seeds. In a separate bowl, whisk together the water, maple syrup and melted coconut oil. Pour the wet ingredients into the dry ingredients and mix thoroughly until everything is evenly combined. If the mixture becomes too thick and difficult to stir, add an extra tablespoon of water.

Transfer the mixture into a small loaf tin, lightly greased with butter (a silicone loaf tin works particularly well). Level the surface, cover with cling film and leave at room temperature for at least 2 hours, or up to 24 hours.

Bake at 175°C for 20 minutes. Remove the loaf from the tin and place it directly onto a baking tray or oven rack. Continue baking for a further 30–40 minutes. The bread is ready when it sounds hollow when tapped on the underside. Leave to cool completely on a wire rack before slicing. The bread can be stored at room temperature for up to 5 days and freezes very well.

Note: psyllium husks are widely available in health food shops and online throughout the UK.

Enjoy!

Recipe source: Adapted from the original recipe by My New Roots.