I’ve been making different versions of this bread for years and can’t be without a few slices of it on hand! It’s super healthy and wonderfully versatile.
It’s equally delicious toasted with fruit spread (a wonderful, refined sugar free alternative to jam!) as it is with houmous and salad, or avocado and vegan mayo… A sustaining breakfast, pick-me-up mid-morning snack or fibre filled lunch – it works!
It’s dark and dense, with a wonderfully crunchy crust, and always reminds me of the delicious brown bread that my lovely Grumpy (our name for our Grampa – he wasn’t really grumpy!) used to bake for us. We’d have it hot from the oven with butter melting in and honey dripping down our fingers, mmm…
This bread is gluten free, yeast free, nut free and vegan! It’s very high fibre (brown rice flour and seeds) and protein (pumpkin seeds and sunflower seeds), and I love knowing that I’m fueling my body with something so healthy. It has a little rise to it from the baking powder, and to get larger slices my genius sister gave me the tip of slicing the bread on an angle – voila, bigger slices!
It freezes well so I normally double the recipe and bake two loaves at once, though my blender does struggle with blitzing up that many seeds at once… I really should do that part in batches at least! I hope you enjoy it!
- 100 grams sunflower seeds
- 130 grams pumpkin seeds
- 80 grams brown rice flour
- 1 1/2 tbsp psyllium husk powder
- 1 1/2 tbsp milled chia seeds
- 3/4 tsp salt
- 1 tsp baking powder
- 1 tsp coconut sugar
- 300 ml warm water
- Line a standard loaf tin with baking paper.
- Place the sunflower and pumpkin seeds in a blender and blend until it forms a slightly coarse flour (I just leave mine running for a couple of minutes!).
- Mix all the dry ingredients together in a bowl, then add the warm water and stir it all together.
- Place this dough into your lined loaf tin, smooth the top with the back of a spoon and leave it to bind together for 20 minutes. During this time preheat your oven to 180 degrees celcius (fan).
- Bake for 1 hour 40 minutes, then turn out onto a cooling rack. Best sliced when cool (if you can wait that long!).