Name: Gluten-free seedaholic bread
Cook time: 150 min
Total time: 150 min
Ingredients: 1½ cups (135g) rolled oats; 1½ cups (120g) quinoa flakes; 1 cup (150g) sunflower seeds; 1 cup (200g) pepitas; 2/3 cup (130g) linseeds; ½ cup (70g) white chia seeds; ½ cup (80g) chopped almond kernels; ½ cup (70g) chopped hazelnuts; ½ cup (40g) psyllium husks (see tips); 2 teaspoons sea salt flakes; 3½ cups (875ml) warm water; 2 tablespoons raw honey; 2/3 cup (150g) coconut oil, melted

This nutritious seedaholic bread is bound together with chia seeds and psyllium husks for a tasty bread that’s free from gluten.

Looking for more gluten-free recipes or bread recipes?

Ingredients

1½ cups (135g) rolled oats

1½ cups (120g) quinoa flakes

1 cup (150g) sunflower seeds

1 cup (200g) pepitas

2/3 cup (130g) linseeds

½ cup (70g) white chia seeds

½ cup (80g) chopped almond kernels

½ cup (70g) chopped hazelnuts

½ cup (40g) psyllium husks (see tips)

2 teaspoons sea salt flakes

3½ cups (875ml) warm water

2 tablespoons raw honey

2/3 cup (150g) coconut oil, melted

Method

1.1 Grease a 1.5-litre (6-cup), 14cm x 24cm loaf pan; line the base and two long sides with baking paper, extending the paper 5cm (2in) over the edge.

2.Place dry ingredients in a large bowl. Place the water, honey and coconut oil in a large jug; stir until dissolved. Pour over dry ingredients; stir to combine. (The mixture will be firm; if it is too stiff, add extra tablespoons of water, one at a time.)

3.Spoon mixture into pan; shape with your hands into a loaf shape (the mixture will mound slightly above the pan rim). Cover surface with plastic wrap; stand at room temperature for 2 hours to allow ingredients to absorb the liquid and set the bread into shape.

4.Preheat oven 200°C.

5.Bake bread for 30 minutes. Invert bread onto a wire rack on an oven tray; peel away lining paper. Return to oven on tray; bake a further 1 hour 20 minutes or until a skewer inserted into the centre comes out clean (cover loosely with foil if bread starts to overbrown during baking). Leave in pan for 3 hours or until completely cool, before slicing.

Psyllium husks are available from vitamin and health food stores. Position the shelf in the oven so the top of the bread sits in the middle of the oven. Like nuts, seeds are packed with healthy unsaturated oils, however these fats when exposed to air, heat and light, will turn rancid over time, resulting in a bitter taste. To retard spoiling, buy from stores with a high turnover and store them in airtight containers in either the fridge or freezer. Ground seeds and nuts will degrade even faster, since the grinding process exposes
the natural oils.

Serve drizzled with honey.

Keep bread refrigerated in an airtight container for up to 2 weeks. Slices can be frozen for up to 1 month.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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