On my recent trip to Cape Town South Africa, I stayed at Camps Bay Retreat where they spoiled us with all of their breakfast items each morning. Once favorite every morning was this seedy bread that you got to slice yourself. I have had a recipe saved like this forever from Nourish Me by Jacqui Kingswell. I couldn’t believe how surprisingly addictive it was and it felt so good in my stomach later. Of course I came back home and finally had to try this recipe. I am happy to report that it is the same and I am so happy that I can now enjoy this as often as I’d like here at home. You will love it too! Enjoy!
Seedy Bread
Ingredients
½ cup almonds, roughly chopped
1½ cups rolled oats
1 cup sunflower seeds
½ cup flax seeds
2 tbsp chia seeds
4 tbsp psyllium seed husks
1 pinch sea salt
1 tbsp maple syrup, optional
3 tbsp coconut oil or ghee, melted
1½ cups water
Prepare
- Combine all dry ingredients in a bowl, stirring well.
- Stir maple syrup, coconut oil and water together in a measuring cup
- Add this to the dry ingredients and mix well until all ingredients are
soaked and the dough becomes very thick. (If the mixture is too thick
to stir, add one or two teaspoons of water until the dough is moist.) - Add mixture to a loaf pan with baking paper and smooth
out the top with the back of a spoon. Let it sit out on the counter for
at least 2 hours (this is super important), all day or overnight, with a
tea towel to cover it. - Preheat the oven to 350°F.
- Place the loaf pan in the oven and bake for 30-35 minutes. Then,
remove bread from the loaf pan, place it upside down directly on
the rack, remove the baking paper and bake for another 10 minutes.
The loaf is done when it sounds hollow when tapped. Let it
cool completely before slicing (it’s very important not to touch it until
it’s cool). Store the loaf in a tightly sealed container for up to five days.
