The Good Bread

By April 22, 2013Fitness, Fuel

I love me some bread.  In all forms- french, garlic, monkey, sourdough, cheese, potato, Irish brown, even rice!

My newest favorite has a special place in my heart, literally, because it happens to be good for my heart, and for your heart!  It is also not at all offensive to my taste buds.  This “Good Bread” has delicious essential oils, tons of fiber, and is not lacking in quality protein. No gluten. No yeast. Dairy optional. Dense. Dang good.

Do you enjoy bread that is highly processed and could survive on the counter for months and months due to preservative overloading?  Sometimes. I admit that I buy the stuff…it’s convenient, tastes alright, and employs clever marketing strategies and wrapping that make it look “healthy.”  But, when time and ingredients permit, I much prefer fresh baked bread–especially when its full of good things, like nuts, seeds, oats, and not much else!

When I saw this recipe on the My New Roots blog, I had to try it.  This psyllium seed husk deal is very new to me (I’m still trying to figure out exactly what on earth it is), but it was easy to find at Whole Foods.  I will have to make this again when my sunflower seed jar is re-stocked, and I intend to use coconut oil instead of butter next time…

The Good Bread
Adapted from My New Roots’ “Life Changing Bread” recipe

(print this recipe)

1 c. sunflower seeds
1/2 c. plus 2 T. flax seeds (not ground)
1/2 c. almonds (whole) or hazelnuts
1 1/2 c. whole rolled oats
1/4 c. psyllium seed husks (or 3 T powder)
1/2 t. coarse sea salt (or 1 t. fine)
1 T. agave (or syrup)
3 T. melted butter (or coconut oil)
1 1/2 c. water

Line a bread pan with parchment paper (or use nonstick spray).
Place all dry ingredients into loaf and mix well.
Whisk agave, oil/butter, and water in glass measuring cup, and add to dry ingredients.
Mix well.  Smooth top with back of a spoon.
Let sit at room temperature for 2 hours or longer.
Preheat oven to 350F
Bake on center rack for 20 minutes.  Remove bread from loaf pan by turning upside down on top of second piece of parchment (tap loaf pan with spoon to free bread if necessary).
Bake on center rack (upside down, on top of parchment…no baking sheet/pan needed) for 30-40 minutes, until golden.
Fully cool and slice.
Keep sealed for up to 5 days, or freeze in slices.

Just baked

toasted in the broiler, topped with peanut butter, agave, cinnamon, and craisins

toasted, topped with tahini (sesame seed butter!), carob powder, and craisins

To learn more about psyllium seed husk, which is apparently a natural “bowel cleanser”, try peeking here.

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