This Seed Bread recipe, adapted from My New Roots, will change your life if you are gluten free, hence the name. Really easy! Yummy. Perfect texture. Quick – but do need to let it sit overnight. The table below shows ingredients for 1,2,3 and 4 loaves.
|1 loaf||2 loaves||3 loaves||4 loaves|
|sunflower seeds||1 cup / 135g||2 cups /270g||3 cups/ 405g||4 cups/ 540g|
|flax seeds||½ cup / 90g||1cup/180g||1.5cups/270g||2 cups/360|
|almonds||½ cup / 65g||1 cup/130g||1.5cups/195g||2 cups/260g|
|rolled oats||1 ½ cups / 145g||3 cups/290g||4.5cups/435g||6cups/580g|
|chia seeds||2 Tbsp.||4Tbsp.||6 Tbsp.||8 Tbsp.|
|psyllium husk powder||3 Tbsp.||6 Tbsp.||9 Tbsp.||12 Tbsp.|
|fine grain sea salt (½ if using coarse salt)||1 Tsp.||2 Tbsp.||3 Tbsp.||4 Tbsp.|
|melted coconut oil or ghee||3 Tbsp.||6 Tbsp.||9 Tbsp.||12 Tbsp.|
|warm water||1 ½ cups / 350ml||3 cups/700g||4.5cups/1050g||6cups/1400g|
- Mix dry & wet ingredients separately.
- Combine in tin, leave for 2hrs – overnight.
- Oven 175°C.
- Bake 20 minutes. Remove bread from tin, place upside down on rack
- Bake additional 30-40 minutes.