Thursday, September 17, 2015

not just any bread

A SEED AND NUT BREAD
nut and seed bread
I just found out about this recipe in the Green Kitchen Travels cookbook by Green Kitchen Stories and I'm so enthusiastic about it.  At first I thought it was just normal bread with seeds and nuts, the kind with flour, yeast and water, but then, as I read through the recipe, I realized it was what it said to be, a seed and nut bread.  That's it! Seeds and nuts are basically the only ingredients, except for a pinch of salt, some extra virgin olive oil and ..... Psyillum Husk Powder.
nut and seed bread
When psyillium husk comes in contact with water, it swells and forms a gelatin like mass.  This mass is kneaded in the seed and nut mixture with your hands until it becomes an actual dough in just about 30 seconds. If you let the dough stand for an hour, it will slightly grow and in the oven it grows a tiny bit more.  Not that this bread needs to rise, but it's amazing how it does even without the use of yeast.  If you wish, you can substitute the psyillium powder with 5 eggs, but I didn't like the idea of a bread that would have an eggy taste.  Pysillium is tasteless and doesn't interfere with the rest of the flavors.

Where can you find it?  I found it in the health food store and guess what?  It's often sold as a colon cleanser!!  I know, it doesn't sound very appetizing.  It is, however, very well known in gluten-free baking, so you may also find it in a specialized store or online.

You can enjoy this bread with just about everything, I chose a sweet combination of ricotta, figs and honey.
 nut and seed bread
Seed and Nut Bread - from the cookbook Green Kitchen Travel
The bread is also delicious with added shredded vegetables, like carrots, zucchini, beets, apples or bites of chocolate, raisins, etc.
2 tbsp psyllium husk powder + 1 1/2 cup /350 ml water
1/2 heaping cup / 100 g almonds
1/2 heaping cup / 100 g hazelnuts
1/2 heaping cup / 100 g sesame seeds
1/2 heaping cup / 100 g sunflower seeds
1/2 heaping cup / 100 g flax seeds
1/2 heaping cup / 100 g pumpkin seeds
1-2 tsp sea salt
3 tbsp /50 ml 
cold pressed olive oil or melted cold pressed coconut oil + extra for greasing the pan 
[1 handful raisins or chopped dark chocolate (optional but delicious)]

Preheat the oven 175°C. Mix psyllium husks powder and water in a bowl and set aside for 5 minutes, until thick gel consistency.
Meanwhile measure out all nuts and seeds and place in a bowl, add salt and oil and stir. Add the psyllium gel and knead it in the seed and nut mixture with your hands.
Set aside for 1 hour (This step is optional but the end result will be better).
Place the dough into a greased loaf pan (12 x 4,5 inches / 30 x 10 cm) and bake for 60-70 minutes. 
Remove from the oven and let cool completely before slicing. Store in a kitchen towel in the fridge for up to a week. 


10 comments:

  1. ohhhhhhhhhhhhhhh!!!! sono a bocca aperta, eppure lo sapevo ma sono a bocca aperta lo stesso!
    quell'ultima folto me la farei incorniciare *_*

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    1. E torna utile anche a tuo immarito! ;-) Grazie, apprezzo sempre di cuore i tuoi complimenti.

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  2. This bread looks amazing! What's psyllium husk powder, and is there a substitute?

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    1. Hi! It's a natural ingredient used alot in gluten free baking because it works as a binder. Here's a link that explains very well http://www.glutenfreesingles.com/blog/what-are-psyllium-husks-and-how-can-they-help-your-loved-ones-go-gluten-free/

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  3. spettacolo puro!!!!Ma quanta bellezza c'è qua!pisillium ho preso nota!

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    1. Laura cara, sono sicura che se provi questo pane ti piacerà per una serie di ragioni a cominciare dalla scoperta di questo ingrediente, psillium, che é davvero incredibile!

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  4. I make a similar bread I found on Sarah Britton's blog a while back. I love it! But I've never added dark chocolate. Looking forward to it!

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    1. Hi Denise! Yes, the recipe is basically the same as Sarah's. What I like about it is that you can play around with the ingredients adjusting to savory or sweet as you please. I find it is a genius recipe, it's now become a routine to bake a loaf like this once a week. Try it with carrots and zucchini or beets ;)

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  5. Posso dirlo che ti adoro?! E che mi sei mancata?! E che mi piace praticamente tutto pane e foto?! E che....ok, la smetto :-)) La ricetta è una meraviglia e vien voglia di infornarlo subito perchè, secondo me, ha una consistenza particolarissima. Un abbraccio grande Elvira

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    1. Cara, so che tu preferisci giocare di farin in farina, ti conosco bene sai?! ;) Questo pane, non contiene farina ma ti piacera' lo stesso perche' e' pieno di semini e frutta secca gradevole anche da solo senza niente. Io lo spezzetto anche nello yogurt per colazione, un filo di miele e che te lo dico a fare!! Un abbraccio grande a TE!!!! xxoo

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