Best Nourishing Nut Seed Bread Recipes

NORDIC 'STONE AGE' NUT AND SEED BREAD

Steps:

• Combine all nuts and seeds in large bowl.
• add salt, olive oil and eggs.
• stir well to combine.
• spoon into parchment lined load pan; pressing down and flattening the top.
• bake at 325 for one hour.

NOURISHING NUT & SEED BREAD

Steps:

• Measure out the amount of nuts/seeds first, then follow grinding instructions. In a food processor, blender, or nut/seed grinder take almonds, flax seeds, sunflower seeds, and chia seeds and grind until a fine powder is created. Pour into a large mixing bowl and set aside. In a small mixing bowl, whisk together melted coconut oil, maple syrup, herbs/spices, and water until combined. In a large mixing bowl, combine the ground nuts and seeds with all other dry ingredients (oats, pumpkin seeds, psyllium husk, sesame seeds, coconut flour, maca) Pour the "wet" mixture from the small mixing bowl into the large mixing bowl with the dry ingredients. (add more water here as needed only) Stir until well combined- the psyllium husk, chia, flax seeds, and coconut flour will rapidly absorb the water and create a dough texture. In a lined bread pan- standard size 9x5 (I like to use parchment paper, well greased or a silicone bread pan), pour the dough mixture into the pan. Evenly spreading the mixture and pressing down until firm and flat on the top. Let set at room temperature for about 2 hours (or more). This is important as the chia seeds, flax seeds, psyllium, and coconut flour will have more time to absorb the liquid mixture and soften. Preheat oven to 350 degrees F and bake for 60-75 minutes, remove bread loaf pan and either lift the parchment paper from the sides to easily lift the loaf out of the bread pan or you can flip upside down taking the bread loaf out of the pan. Be gentle, this bread is still fragile and hot. Place the bread loaf (without the pan) directly onto the baking rack in the center of the oven, bake for an additional 60 minutes or until golden brown and firm. Let cool at room temperature before slicing (important). Store the bread in an airtight container in the refrigerator for 5-7 days. You can also freeze this loaf in individual slices. Enjoy!

EASY SEED & GRAIN LOAF

Steps:

• Tip the flour, seeds, yeast and salt into a large bowl. Mix the water, oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough. If it feels sticky, sprinkle in a little more flour.
• Turn the dough out onto a lightly floured surface and knead for 5 mins, until the dough no longer feels sticky, sprinkling with a little more flour as you need it.
• Oil a 1.2-litre loaf tin and put the dough in the tin, pressing it in evenly. Cover with a tea towel and leave to rise for 1 hr, until it springs back when you press it with your finger. Heat oven to 200C/fan 180C/gas 6.
• Make eight slashes across the top of the loaf, brush with water and sprinkle alternately with poppy and sesame seeds. Bake for 30-35 mins until the loaf is risen and brown. Tip it out onto a cooling rack and leave to cool.