RECIPES: Grain bread with nuts and seeds

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

This cereal bread with nuts practically does not contain fast carbohydrates, but at the same time it can be prepared by analogy with the usual loaf of wheat flour: use it for sandwiches, bake in the oven or toaster, or hastily snack without any additions.

The composition of cereal bread resembles that of those loved by many, only the list of ingredients used here is wider and does not include flour. You can vary the types of cereals and nuts at your discretion, but respecting the proportions and not excluding flax seeds, oatmeal and bran: they play the role of the main binding component of the loaf. Flax is especially valuable in this regard - the main substitute for eggs for vegans and vegetarians. By absorbing moisture, flax becomes slimy and perfectly binds the rest of the ingredients together, like egg white. Chia seeds can be used in place of flax, which work in the same way.

Combine all dry ingredients together, stirring as thoroughly as possible.

Beat water with butter and a little liquid honey until the latter dissolves. Pour the liquids into the dry mixture and stir again.

At the exit, you should have a mixture that in its consistency resembles a thick pancake dough. In order for the ingredients to stick together better, the mixture can be whipped with a blender for literally half a minute to preserve the texture of the ingredients.

Grease a rectangular shape (we have 12x22 cm) with butter and lay out the dough. Leave the cereals to absorb all the moisture for at least two hours, and preferably overnight. If the bread is not deformed after it is removed from the mold, it is ready to bake.

Place the form in an oven preheated to 175 degrees for 40 minutes, and after this time, remove the bread and transfer it to the wire rack. Return the loaf to the oven for another hour. Finished cereal bread sounds hollow when tapped. You can cut it only after cooling it down.

It is best to store the loaf in an airtight container for no more than five days. Cereal bread also tolerates freezing well. For added convenience, the bread can be sliced before being placed in the freezer so that it can be browned immediately afterwards in a toaster or oven.

Ingredients:

• 2 cups (170 g) sunflower seeds (shelled)
• 1 cup (180 g) flax seeds
• ½ cup (70 g) sesame seeds
• 1 cup (120 g) peanuts
• 8 tablespoons of wheat bran;
• 6 tablespoons (90 ml) vegetable oil
• 2 tablespoons (30 ml) honey
• 2 cups (480 ml) water
• a pinch of salt.

Preparation

1. Mix dry and liquid ingredients separately.
2. Combine both mixtures, mix thoroughly and whisk with an immersion blender for 30 seconds.
3. Transfer the dough to a tall, rectangular baking dish and let sit for a couple of hours (you can overnight).
4. Place the loaf in an oven preheated to 175 degrees for 40 minutes, then transfer the bread to the wire rack and return to the oven for another hour.
5. Cool the bread completely before slicing. Store in an airtight container for no more than five days, or freeze after cutting into slices.