The Easiest Bread Ever
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This toasty, nutty loaf mixes up right in the pan. So easy! And, it's full of healthy nuts and seeds, rather than starchy processed flours. Best of all, it's incredibly tasty!
Adapted from Sarah's Life Changing Loaf of Bread and Heather's Toasted Super Seed Power Bread.
| Servings | Prep Time |
| 1Loaf | 5 minutes |
| Cook Time | Passive Time |
| 40 minutes | 1-8hours |
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The Easiest Bread Ever
This toasty, nutty loaf mixes up right in the pan. So easy! And, it's full of healthy nuts and seeds, rather than starchy processed flours. Best of all, it's incredibly tasty!
Adapted from Sarah's Life Changing Loaf of Bread and Heather's Toasted Super Seed Power Bread.
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Ingredients
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/2 cup almondssliced or slivered, blanched or with skins
- 1/4 cup sesame seedsblack are pretty, but any will do
- 1/2cup golden flax seeds
- 1/4 cup psyllium husks
- 3 tbsp chia seedsor chia seed powder
- 3/4cup rolled oats
- 3/4 cup rolled oats ground to a coarse powderuse food processor or high speed blender
- 1tsp fine grain sea salt
- 1tbsp honey
- 3tbsp coconut oil or olive oilif coconut oil, melted
- 1 1/2 cups water
Servings: Loaf
Units:
Instructions
- Grease a 9x5x3" loaf pan and line the bottom with parchment paper
- Measure all dry ingredients into the pan and stir well
- Add wet ingredients and stir well to incorporate
- Let the dough sit at room temperature for at least one hour or up to 8 hours
- Preheat oven to 350
- Bake for 20 minutes
- Place a cookie sheet over the pan and turn it upside down to release the bread
- Return the cookie sheet and bread to the oven and bake for another 30-40 minutes or until slightly golden. You may flip the loaf once more during this time for more even browning.
- Cool for at least an hour before slicing. This loaf is best sliced when completely cool.
Recipe Notes
If you want an even toastier flavor, place sunflower seeds, pumpkin seeds, sesame seeds and almonds on a cookie sheet and toast in a 350 oven 7-10 minutes before mixing the dough.
I prefer to serve this bread toasted. To that end, I usually mix up the dough before dinner, bake it after dinner and leave it to cool till morning when I slice, toast and serve it with butter, honey and a sprinkle of sea salt.
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