Mrs. Teabody Makes Seed Bread

This morning I made myself a bowl of steel-cut Irish oats to which I added Chia seeds, flax seeds, walnuts, dried cranberries and honey. 


Over top I added yogurt.  What a delicious bowl! 
My mind started to work - - as it does intermittently - - and I thought what a wonderful bread could be made of this combination-- much like we were served in Galway at Lawn View Guest House. I started looking for a recipe and came across this one (which I append) and which I altered slightly. (Of course.) I did rely on it for quantities and for procedures. I used Irish oatmeal in place of the sunflower seeds and the rolled oats so it is oats dense. I used almonds  and walnuts for the nuts, honey in place of the maple syrup and almond flour in place of the psyllium. I also threw in a handful of dried cranberries and two tablespoons of quinoa. Everything else and the "how-to" I followed to the letter.  This is not a sweet bread but it is delicious.
*The Life-Changing Loaf of Bread ( *from Food52 Genius Recipes)Makes 1 loaf
Ingredients:
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water
Directions:
1. In a flexible, silicon loaf pan ( I used a mixing bowl) combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight.  I pushed the dough into a glass loaf pan lined with parchment)To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
2. Preheat oven to 350°F / 175°C.
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).


4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!"



Visiting guests and Mr. Teabody LOVED this seed bread and you will, too--especially when served with some Tickle Your Fancy Tea. Cheers!

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