Selina Gullery School of Yoga
This delicious loaf is easy to make. It is not bread in the traditional sense of the word, as no fermentation is involved, yet will give you the same sense of satisfaction as munching on a slice of (traditional) bread and butter! It contains no gluten (except maybe for traces found in the oats).
Please only use organic ingredients, as by doing so, you support both the planet and those who plant and harvest the fruits of the earth for you.
Preparation time: 15 mins | 2 hours or overnight
Cooking time: approx. 50 mins in total
135g sunflower seeds
90g flax seeds (ground!)
65g hazelnuts or almonds (chopped or ground)
145g rolled oats
2 tablespoons (tbsp.) chia seeds
4 tbsp. psyllium seed husks (3 tbsp. if using psyllium husk powder)
A pinch or two of fine grain untreated sea salt & freshly ground black pepper & spices such as coriander seeds ground with a pestle and mortar, or cumin seeds, caraway seeds...
A dash of maple or agave syrup (optional)
3 tbsp. melted coconut oil
350ml warm water
Combine all dry ingredients, stirring well. Whisk syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well with your hands, feeling the textures of the ingredients, until everything is completely soaked and the dough becomes very thick. Place the mixture into a loaf tin, lined with a strip of baking paper at the bottom and press the mixture into the tin. Cover with a damp cotton dish cloth and let it sit out for about 2 hours, or all day or overnight.
When the loaf has solidified, preheat oven to 180°C.
Place the loaf pan in the oven on the middle rack, and bake for 20 minutes or so. Then remove the bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. The bread is done once it sounds hollow when tapped. Let it cool completely before slicing it and enjoying it with the spread of your choice.
(Recipe based on an idea by http://www.mynewroots.org/)
Yoga teacher, exploring the art of living a soulful and awakened life.