Seedy bread

I have something for you!

A while back I bookmarked this seedy loaf (as well as the cookbook it came from) and have been waiting for the mood to strike.  Because I bake gluten free most of the time, I think it’s important to branch out from the usual all purpose mixes to get more grain diversity.

This loaf reminds me of my beloved Nourish bread from Sugar Plum Bakery (which I occasionally buy at Nugget as a treat) as well as Sarah’s “Life Changing Loaf of Bread”.  The use of psyllium husk and a bunch of nuts and seeds is the common thread between the two recipes.  But of course I had to tweak it to make it my own.

The main change I made was swapping baked sweet potatoes in for the can of pumpkin puree that Alanna’s recipe calls for.  I was so happy that it turned out as beautiful as it did.  So if you make sweet potatoes in bulk in the instant pot like I do then having a couple extra on hand makes this recipe no big deal.

I also left out the cinnamon and dried cranberries because I wanted the option for it to be used in a savory way.

Such seedy goodness.

Kyle gave me this new loaf pan for my birthday.  🙂  It’s longer than the normal bread pan I use but I think it still holds the same amount as a 9×5 since it’s a little skinnier.

With this recipe, you pack it in the pan and shape it the way you want it to come out because it doesn’t rise at all.  You are supposed to leave it in the pan for a couple of hours (at least 2) before baking it, so you have to make sure you start making it earlier enough in the day to allow for that extra waiting time.

Then you bake it for 1 hour and 15 minutes at 400 degrees.

It’s dense and nutrient packed, that’s for sure.

 

I know it seems like a lot, but it’s really not.

Similar to quickbreads, it’s nearly a one bowl recipe.  The only bonus step is toasting the pepitas and walnuts.  It helps release their oils and really brings an additional depth so I wouldn’t skip this step.  It’s easy enough though!  You don’t even have to wash the baking sheet if you use parchment paper (PLUS you can reuse that same piece of parchment paper later to line the baking pan like I did).  I promise if the laziest baker ever (me) can do it, you can too.

Worth it!!

Slice slice baby.

Sweet potato seed bread [vegan, gluten free, soy free, dairy free]

Ingredients:

• 2 sweet potatoes, baked/steamed, skin removed
• 1 1/2 cup water
• 1/4 cup maple syrup
• 1/4 cup extra virgin olive oil
• 1 1/2 cups raw walnuts
• 1 cup raw pumpkin seeds
• 2 3/4 cups GF whole rolled oats
• 1/2 cup whole flaxseeds
• 1/3 cup ground psyllium husk
• 1/4 cup chia seeds
• 2 tsp sea salt
• 1/2 tsp nutmeg

Directions:

Pre-heat oven to 325 degrees F.  Toast walnuts and pepitas on a baking sheet lined with parchment paper for 10 minutes.

Meanwhile mash sweet potatoes in a large mixing bowl.  Add oil, water, and syrup and combine.

Next add in the oats, flax, ground psyllium husk, chia seeds, salt, and nutmeg and stir to get everything uniformly mixed.

Once the walnuts and pepitas are done and cooled a bit add those in too.  Once again stir until all the ingredients are well incorporated into the batter.   It should be thick and majorly packed with nuts and seeds, but not too dry that it doesn’t all stick together.

Put the parchment paper in the baking pan and add the batter, smashing it in as you go so that it’s very tightly packed.  Shape the top of the loaf so it’s smooth with a higher dome in the middle.

Let it sit for >2 hours.

When it’s sat out for long enough, pre-heat the oven to 400 degrees F and bake for 1 hour and 15 minutes.

Let it cool once it comes out before you slice in.

And now go to town!

Your avocado toast just got a serious face lift.