I’ve never been a big bread-baker but I’ve always loved those artisan breads that rustle as I break their crust with my fingers and smell their soft, airy interior…mmmmm. Well, since I went gluten-free about 6 months ago, I’ve been happy that I don’t live in Brussels anymore. The smell of warm bread, croissants and pain au chocolate that lingers on the streets would’ve been too much to take during the withdrawal period.
So, since I chucked gluten, I’ve been mostly relying on expensive store-bought bread that is usually on the dry side, and on home made seed crackers. But I decided that this year, 2017, would be a year of gluten-free baking, of mastering the bread and pastries without wheat.
Let’s start with this nutty loaf bread. This is the first attempt, so perhaps we’ll get back to this one later in the year. But all in all, it’s pretty good 🙂 Give it a try and taste for yourself!
Makes 1 loaf of bread
3,5 dl gluten-free rolled oats
2 dl sunflower seeds
1 dl flaxseed meal
1 dl nuts (I just had peanuts, but you could use hazelnut, pecan, walnuts…)
2 heaping tbsp chia seeds
2 tbsp sesame seeds
0,5 dl buckwheat flour
3 tbsp psyllium powder
1 tsp salt
pinch of black pepper
1 tbsp organic honey (agave syrup for 100% vegan bread)
0,5 dl vegetable oil (canola oil or olive oil)
3,5-4dl hot water
a bowl, a towel and a bread loaf baking dish (silicon or a metal one, lined with baking paper)
Mix all the dry ingredients well in a bowl. Pour them into the baking dish.
Mix all the wet ingredients and pour into the baking dish. Mix very well, also from the bottom so that the water is absorbed evenly and add a bit more water if needed to form a thick, heavy paste. Tap the bread mix evenly to the baking dish using a spoon. Wrap the baking dish in a kitchen towel and let it sit in room temperature for 3-5 hours.
Then heat the over to 175◦c, remove the towel and place the baking dish in the middle part of the oven on the grate. Bake for 30 minutes.
Then remove the bread from the baking dish and place it directly on the oven grate in the middle part of the oven for another 40-50 minutes until the bread is firm and has a nice caramel brown colour.
Remove from the oven and let the bread cool in room temperature before cutting. Store in a container in the fridge or cut into slices and freeze. This bread works well toasted for a real breakfast treat!