A comforting smell of roasted nuts and notes of fennel oozes from our oven to our kitchen and then our living room where Mikkel and August is playing. It may not be the smell you would expect if I told you I was baking a bread. But this not a classic bread either. It’s a bread made from nuts, seeds, and oats; a bread bursting with vitamins and fibres. And the best part of if all; it requires neither kneading or folding. If you hate getting sticky dough all over your fingers but love the satisfaction of enjoying a slice of the freshly baked bread you made yourself, then read along. This recipe is for you.
Bread is an important part of our everyday eats, and if you happen to know any Danes you’ll know what I’m talking about. We eat it for lunch as open faced sandwiched almost every day. So when trying to keep up with a healthy everyday it’s not entirely unimportant what goes into our daily brea
This nut and seed bread is a gluten-free alternative to the traditional wheat or rye bread. We’re not intolerant to gluten, but we do however like this as a lighter version of our daily indulgence, and compared to regular wheat or rye bread it’s easier to digest.
Psyllium Seed Husks
You may have heard of these gut-friendly fibres. Being able to suck up more than 10 times their own weight in water they’re one of nature’s most absorbent fibres. Cool, right? This extraordinary feature makes them the perfect binder in gluten-free recipes. As psyllium seed husks are essential to this recipe, the bread would simply fall apart without them.
Besides being a great binder, psyllium seed husks are perfect detox agents, too. Containing loads of fibres, a daily dosis of these will make your gut happy.
Nut & Seed Bread
(Makes a 26 cm loaf)
200 g rolled oats
150 g sunflower seeds
80 g sesame seeds
80 g linseeds
70 g almonds
30 g psyllium seed husks
2 tbsp chia seeds
1 tsp fennel seeds (optional)
500 ml water
60 g coconut oil, melted
2 tsp sea salt
- Line a 26 cm bread tin or silicone pan with baking paper.
- Mix all the ingredients (except water and coconut oil) in a large bowl. Then turn in water and melted coconut oil and mix well. Transfer the dough to the bread tin/silicone pan and cover in cling film. Let the dough rest at room temperature over night (approx. 8 hours).
- Bake at 175 C / 350 F for one hour before removing the bread from the tin/pan. Once removed, bake for another 30 minutes.
- Leave to cool entirely, preferable on a cooling rack, before cutting into the bread. Enjoy!