If you are like me… when I get up from the Thanksgiving table I feel like a bowling ball.
Suddenly I need to lay down for a bit and contemplate how thankful I am for such a large portion of food. Being a health conscious person my normal Thanksgiving or Christmas dinner involves many dishes that are made in a less traditional way, using ingredients from my own stock.
For instance I’ll use coconut oil or grass fed butter, a turkey which grew up on a farm eating what turkeys have grown up on for centuries, breads filled with nuts and grains and vegetables that if possible have been grown in a local farm or are without as many preservatives or chemicals as I can muster.
So, with that in mind here is a new recipe that has just come across-my-table. Hope that you enjoy.
One eight-inch (20cm) loaf
The recipe reprinted here is in Josey’s words. Since his recipes are meant to demystify breadmaking, you’ll find his enthusiasm shines through. It’s a gluten-free loaf, and as Josey says in his introduction to it, “I had been mostly turned off by gluten-free breads, since it seemed like they were all trying to imitate wheat breads, and failing miserably. But this bread stands on its own…” And he’s right; it’s great.
To make it, you’ll need to find a loaf pan that is a bit smaller than the usual size. But any similar-sized vessel, such as shallow ovenproof baking or gratin dish, should work just fine. The almonds should be coarsely chopped, to give the bread some additional texture. But you can swap out any sort of nuts. And if making the bread for people who are gluten intolerant, make sure to use oat that are certified gluten-free.
The psyllium seed husks provides a binder for the bread, in place of the gluten found in traditional flour. You can find them at natural food stores and Trader Joe’s.
One 8-inch by 4-inch loaf pan (20cm by 10cm), oiled
2 1/4 cups (235g) rolled oats
1 cup (160g) sunflower seeds (hulled)
1/2 cup (65g) pumpkin seeds (hulled)
3/4 cup (90g) almonds, toasted and coarsely chopped
3/4 cup (120g) flax seeds
1/3 cup (25g) psyllium seed husks (see note)
3 tablespoons (25g) chia seeds
2 teaspoons (12g) fine sea salt
The wet stuff
- 2 tablespoons (40g) maple syrup
- 1/4 cup (55g) olive oil
- 2 1/2 cups (600g) water
1. Gather your foodstuffs. Toast the seeds. Preheat your oven to 350ºF (180ºC.) Spread the sunflower and pumpkin seeds on a baking sheet and toast until they start to brown, about 15 minutes, stirring halfway during baking.
(David: The seeds may take less time to toast, so keep an eye on them.)
2. Measure ingredients. Dump this stuff (all the dry ingredients) into big bowl. Then pour in the wet stuff
3. Mix it all up. Oil your loaf pan, and then mush up your “dough” real good with your strong hands or a big spoon. Take pride in your mush-job; this is all of the handling you’re doing to do with this “dough.” Once it’s mixed real good, scoop it into your oiled pan and smooth out the top so it looks nice. Then stick it in the fridge and leave it alone for at least a few hours, up to a whole day.
4. Bake it. Put a rack in the middle of the oven and preheat to 400ºF (200ºC.) Remove the bread from the refrigerator and let it come to room temperature. Bake the bread for about an hour or so, then take it out and gently remove the loaf from the pan. Let cool on a cooling rack for at least 2 hours (YES, two whole hours). Don’t rush it here folks, this bread is D*E*N*S*E, and if you don’t wait for it to cool, it really won’t be as yummy.
6. Toast and eat. This bread is definitely best sliced nice and thin (around 1/2-inch, 12mm) and then toasted up and spread with whatever your heart desires. And don’t worry if you’re adventuring somewhere without toaster access (like a gorgeous river in the middle of nowhere), it will still be scrumptious, I promise.
Update: A number of people have written with similar questions about the bread. It’s a recipe from Josey’s bread book that he bakes at his bakery in San Francisco, that he notes was inspired and adapted from the recipe for The Life-Changing Loaf of Bread at My New Roots. Here are a few answers to questions that have been asked a few times:
– If you are making the bread for people who are gluten-free, be sure to use not only oat that are certified gluten-free, but make sure all the ingredients have been processed under gluten-free conditions.
By: Gina Palermo MacFarland with Pro Motion Online