Loitering among the miscellany of breads and baked goods in Central Market continuously induces contentment because wheat-infused air and the overwhelming display of intricately-crafted balls of gluten rings perfection. I’m a bread enthusiast, constantly exploring the art of bread-making. In front of my eyes was a glut of bread samples, and I shamelessly began the carb-adventure with a plain ciabatta bread, working through hatch pepper cheddar scones, lemon ricotta cookies, purple wheat bread, and ending with a “seed bread” packed with poppy and sunflower seeds. Instantly, I fell for the seed bread as I reached for seconds and thirds because seeds in bread provides an earthy taste and crunchy texture that I love.
However, stores rarely add enough seeds and nuts to my liking, and if they do, they loaf costs around a whopping $11. It only seemed sensible to make my own, packed with nuts and seeds, resulting in a high-protein, high-fiber, healthy loaf of bread. I formulated a vegan and gluten-free recipe, inspired by a Paleo, Stone-Age Nordic Bread Recipe, which comprises a variety of nuts and seeds.
Nut and Seed Bread
yield: 1 loaf
- 1 c. pumpkin seeds
- 1/2 c. flax seeds
- 1/2 c. nuts (almonds, walnuts, or hazelnuts; any nuts work) I used raw almonds
- 1 c. gluten-free rolled oats
- 4 tbsp. ground flaxseeds
- 1 c. water
- 1 tbsp. agave or maple syrup
- 3 tbsp. chia seeds
- 2 tbsp. oil (I used coconut oil, but you can use olive oil if you would like an olive scented loaf)
- Cut the nuts in half (I found this to be beneficial because whole almonds made the loaf a bit more difficult to slice). Then, combine all the ingredients in a bowl and pour into a loaf pan lined with parchment paper.
- Cover with plastic wrap and let the loaf sit for at least 5 hours.
- Bake the loaf in a pre-heated 350 °C oven for 25 minutes.
- Remove the loaf from the pan and bake on the wire rack for 30 minutes.
- Cool the loaf on a cooling rack for at least 30 minutes, which will allow the bread to firm up, making it easy to slice.
A little of this bread goes a long way because it is packed with protein, fiber, and OMEGA-3s that cause satiety for a long period of time. You can top your bread with any toppings you would like, but a couple ideas include avocado and strawberry chia jam, which I will post a recipe for tomorrow.