John Myers
Ingredients for 1 servings:
- 150 g oat flakes, fine
- 100 g sunflower seeds
- 100 g flaxseed meal
- 50 g hazelnuts or almonds, ground
- 50 g sesame seeds
- 50 g chia seeds
- 4 tbsp psyllium husks
- 1 tsp baking soda
- 3 tbsp apple cider vinegar
- 3 tbsp coconut oil
- 1 tbsp sea salt, coarse
- 4 walnuts, roughly broken
- 4 cashew nuts, roughly broken
- 1 tea bag (fennel-anise-caraway)
- 500 ml water
Instructions
Working time approx. 10 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 5 hours 30 minutes
wheat-, gluten- and yeast-free, low carb
Boil the water and pour over the tea. Gather a 25cm (10″) loaf pan, ideally made of silicone, and a mixing bowl. Combine all the dry ingredients in the mixing bowl and stir. Once the tea has steeped for at least 5 minutes, remove the tea bag. Add the coconut oil and apple cider vinegar. The tea replaces the bread spice, and you don’t need to melt the coconut oil separately. You can, of course, use bread spice, but I don’t like that much. Then pour the liquid into the mixing bowl and mix it with the dry ingredients to form a dough. I use a tablespoon and then knead it by hand to ensure there are no dry spots. Then transfer the dough to the baking pan, press it firmly into shape, and press it to ensure the bread forms nice slices. This works particularly well in the silicone pan. The finished dough now needs to rest for at least 4 hours, ideally overnight. Place the bread in a cold oven and set it to 175°C (350°F) with fan. After 20 minutes, turn the bread out of the tin onto a baking sheet lined with baking paper. Continue baking for another 1 hour. Then turn off the oven and slightly open the door with a wooden spoon or tea towel. The bread is now ready. Leave it in the oven until it has cooled completely. It can then be easily sliced by hand or with a slicer and will keep for about 4-5 days. It can also be frozen. The bread contains about 600g of dry ingredients. The proportion of large nuts shouldn’t be too high, which is why I use ground hazelnuts or almonds. This quantity makes a loaf of about 850g, or about 28 slices. One slice of bread weighs about 30g.
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