Ancient Grain Bread
An unleavened, gluten free loaf with aromatic toasty flavours, this bread is packed with energy and nutritional value.
(MAKES 1 LOAF)
100g hulled organic millet
70g sunflower seeds
70g pumpkin seeds
70g brown linseeds
70g roughly chopped walnuts
150g teff flour
40g chia seeds
3 tbsp psyllium husk powder
100g porridge oats (gluten free if required)
50g raisins or finley chopped dried figs
1 tsp salt
2 tbsp honey
60g coconut oil, melted
300g water
Pre-heat the oven to 200°C.
Grease a regular loaf tin and set aside.
Tip the whole millet, sunflower seeds, pumpkin seeds, linseeds and walnuts onto a baking tray and bake in the oven for 10 minutes until golden. Be sure to toss the nuts and seeds regularly while they bake so as to avoid any burning at the edges.
Once cool, tip into a bowl and add the teff flour, chia seeds, psyllium husk powder, porridge oats, raisins and salt and toss everything together.
Put the honey and coconut oil into a pan and melt over a gentle heat before pouring into the bowl of seeds and grains. Add the water and stir everything together until you have a thick dough. Leave to rest for at least an hour.
Transfer the mixture to a loaf tin and press the dough into a neat loaf with a smooth top. The mixture will look relatively dry at this stage so it is important to press the mixture together as much as you can. It is also worth pushing any raisins down beneath the surface so that they do not burn in the oven. Bake for 50 – 60 minutes until the bread sounds hollow when tapped.
Leave to cool before slicing and serving as it is or toasted with your favourite toppings – a personal favourite of ours includes grilled sardines with a light pickle, fresh herbs and a spritz of lemon.
