Once upon a time, I was a bread fiend. I lived in Italy and France for a while and devoured freshly baked baguette, croissant, ciabatta, crostini, pain au chocolat, cornetti, pizza. “Pane e vino” was my daily mantra. My personal manna awaited at every corner boulangerie. Ah, those days…
Alas when I decided to throw out the wheat, out went my daily bread too. Eish, that can hurt! I’ve tried really hard to replace the bread: I have sawed my way through many a brick masquerading as a loaf. Ignored the pate-like texture of many an experiment. Tossed away many a flopped attempt. And indeed, I had resigned myself quite happily to fashion my breading-eating habits on those of the fleeing Israelites, and consider flat cracker bread a perfectly acceptable substitute (and I’ll be sure to share the recipe for that too).
So I may have been just slightly delirious with delight when this particular loaf rolled out of my oven, steaming hot and my bread knife once again found itself slicing effortlessly through the voluptuous textured body of a beautiful loaf of bread.
While this loaf is not entirely grain free, the brown rice flour adds a good nutritional punch*
1 C finely ground pumpkin seeds
1 C nut flour ( I used half half almond and coocnut flour)
1 C brown rice flour
1 C seed and nut mix ( I used sunflower and pumpkin seeds)
3 T Psyllium Husk
2 T Chia Seeds
1 t Himalayan Crystal salt
1 t dried herbs
2 t Brewers Yeast
2 – 2 1/2 cups water
Mix all the dry ingredients together well. Slowly the add the water kneading to form a dough. Leave to “set” for about an hour. The dough should be quiet solid. I rolled my into an oval loaf. You could also use a greased bread tin or roll into a baguette-style loaf.
Cook at 180°c for about an hour depending on what size loaf you go for. The top should be tanned and you should be able to sink a knife in the loaf with no residue.
My recommendation is to cut into chunky slices straight from the oven and layer with fresh organic butter ( and maybe a little Marmite…)
* Brown rice is a good substitute for many other grain-based flours. Its nutritional benefits include protein, fibre, Vitamin B, Selenium, Magnesium and more. Check out the World’s Healthiest Food website for more information