Paleo Whole Seed Bread
My favourite bread I have made so far, adapted from nourisheveryday.com. This is the closest to real bread I've got, why isn't there the perfect yeast alternative yet? I find I am highly sensitive to yeast because of candida and I really miss Marmite too. I adjusted the original recipe to use sprouted buckwheat flour (more health benefits) and flax meal replaced the psyllium husk because my body does not like the stuff one little bit! I also adjusted the method slightly to create the most incredibly crunchy crust. This is useful for those who are sensitive to eggs due to our close but disliked friend, candida.
Prep (Mostly Wait) Time: 1 hour 15 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours 35 minutes
Servings 1 small loaf, about 12 slices
1 and 1/2 cups almond meal
1 cup sprouted buckwheat flour
3 tbsp chia seeds
3 tbsp flax meal
1 cup mixed seeds, combined in equal(ish) amounts pumpkin, sunflower, sesame and poppy seeds. I also chucked in some pine nuts for an experiment but the majority verdict was to skip them in future! Too chunky for some I guess.
2 tsp bicarb soda
1 tsp cream of tartar
1/2 tsp salt
2 tbsp coconut nectar
2 tbsp apple cider vinegar
2 cups water
Combine the almond flour, sprouted buckwheat flour, flax meal, chia, mixed seeds, bicarb, cream of tartar and salt in a large mixing bowl. Make sure there are no lumps in the mix.
Take another smaller bowl and combine the water, coconut nectar and cider vinegar. I find this is easiest to do if you first use a fork to whisk your nectar and apple cider vinegar into one cup of warm water (not boiling, just hot enough to melt the syrup), then add a second cup of cool water.
Pour the water mix into the dry mix and combine thoroughly. Yes it will look like a wet, grey-ish mess (but don't worry as it turns a nice dark brown when you bake it).
Cover with a tea towel and allow to sit in the bowl for 1.5- 2 hours. During this time, turn your oven on to 180˚C and also line a loaf tin with baking paper. I used a fairly small loaf tin, about 20cm long (this is so you get a taller loaf).
After an hour or so check on your "dough". It should have absorbed any excess water, though it will still be wetter than a standard bread dough. It will feel quite sticky to touch.
Scoop the dough into your loaf tin and smooth the top out evenly, smoothing out any air bubbles.
Place in the oven and cook at 180c for 20 minutes on the top shelf and then cook for a further hour at 160c on the lower shelf. At the 1 hour mark, check on the bread and make sure it is not burning. It should be a very dark brown on the outside, and very firm to touch in the centre, when it is done.
Remove from the oven and allow to cool completely; remove it from the baking tin as soon as it's cool enough to handle to avoid it "sweating" in the tin.
Once cooled, slice and store in the fridge for up to a week or keep in the freezer for a longer life.
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