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Update – HFR’s Health Bread Recipe

May 23, 2013

IMG_2428Recipe adapted from Sarah Britton’s (My New Roots), The Life-Changing Loaf of Bread

Makes 1 loaf

Ingredients

½  cup sunflower seeds

¼ cup hemp seeds

¼ cup pumpkin seeds (pepitas)

½ cup flax seeds

½ cup almond flour (ground almonds)

1 cup rolled oats

½ cup millet

2 Tbsp. chia seeds

4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)

1 tsp. fine grain sea salt

1 Tbsp. raw honey

3 Tbsp. extra virgin olive oil

3 cups water

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Directions

  1. In a large bowl combine all dry ingredients, stirring well. Whisk honey, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable).
  2. Cut a piece of parchment paper to fit and run lengthwise down the bottom of your bread pan. There should be just enough coming out on either end, in order to easily remove the loaf when cooked.
  3. Add the dough to bread pan, lined with parchment and smooth out the top with the back of a spoon. Let sit out on the counter overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the parchment paper, away from the loaf pan.
  4. Preheat oven to 350°F.
  5. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
  6. Store bread in a tightly sealed container, or wrapped in plastic wrap for up to five days. The bread freezes well too (pre-slice before freezing for quick and easy toast!).

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