It sounds a little crazy, but this gluten-free and vegan-friendly bread has changed my opinion about bread altogether. This toasty, nutty loaf is dense and delicious. It is a creation of beauty and holds its own but can also pair well with sweet or savory toppings. 

 

The Seed Bread is so simple to make that it is becoming a staple in our home. It is the healthiest loaf of bread that I know of. And the texture and taste want to keep me going back for another slice.  

 

1 cup pumpkin seeds

½ cup flax seeds

½ cup almonds, roughly chopped

1½ cups sprouted rolled oats

2 Tbsp chia seeds

4 Tbsp psyllium seed husks

1 tsp salt

1 Tbsp maple syrup

3 Tbsp coconut oil, melted

1½ cups water

 

In an 8 x 4-inch loaf pan, cover the bottom and up the sides with parchment paper. 

 

In a bowl, combine all of the dry ingredients and stir to combine. In a small bowl, whisk together the syrup, coconut oil, and water. Add this to the dry ingredients and mix well to soak the nuts and seeds thoroughly. The dough should be very thick. Pour the dough into the prepared pan, smooth out the top, and place a clean dish towel over the pan. Let the dough sit on the counter for at least a few hours or overnight. 

 

Preheat the oven to 350℉

 

Place the loaf pan in the oven on the middle rack and bake for 20 minutes. Remove the bread from the pan and place it upside down directly on the oven rack. The bread should completely hold its original shape. Bake the bread for 40 - 45 more minutes. It should be lightly browned when it is done and it will sound hollow when you tap on it. 

 

Allow the bread to completely cool on a cooling rack before slicing. 

 

Just Salt It, and enjoy!

 

Bread recipe from Holistic Nutritionist Sarah Britton.