By Chef Ella Freyinger
I love bread. All sorts. I do not discriminate. And... my body does not love when I choose to eat half of a baguette in one sitting or spend an entire meal sopping up every bit of goodness on the plate with a fermented sourdough. This bread is SATISFYING and it doesn’t leave my digestive system all out of whack. It is perfect with butter and marmalade or as a savory snack with butter and marinated anchovies (my favorite). It is gluten free and vegan which makes it an option for almost everyone. It is incredibly easy to make and will disappear quickly so I recommend getting enough ingredients for a few loaves at a time.
- 1 1⁄2 cups rolled oats
- 1⁄2 cup sprouted pumpkin seeds
- 1⁄2 cup sprouted sunflower seeds
- 1⁄2 cup sprouted Hazelnuts
- 1⁄4 cup sprouted almonds
- 1⁄3 cup sesame seeds
- 1⁄4 cup ground flaxseed
- 2 tbsp chia seeds
- 3 tbsp whole psyllium husks
- 1 1⁄2 tsp salt
- 2 tbsp honey
- 3 tbsp melted coconut oil (plus extra for greasing loaf pan)
- 1 1⁄2 cups filtered water
- Grease a 8 1⁄2” x 4 1⁄2” loaf pan with coconut oil, set aside.
- In a large bowl combine all dry ingredients.
- In a small bowl, combine honey, coconut oil and salt. Whisk until well combined.
- Add the wet ingredients into the dry and mix together. The mixture should feel slightly wet. If your mixture feels dry - add a few more tbsp of water.
- Place mixture into the loaf pan and gently press to even to top. Let sit overnight.
- When ready to bake, preheat oven to 375*.
- Bake loaf in the oven for 20 minutes. Remove from the oven and invert onto a baking rack set into a sheet tray. Place back in the oven and bake another 30 minutes.
- Allow to cool fully before enjoying and be sure to slice with a serrated knife.