Who doesn’t love bread? I have fond memories of baking bread while raising my girls during my Alaska days in the 80’s. Most of it was yeasted but I also enjoyed making unleavened bread back then. This beautiful seed loaf reminds me of those no rise loaves of bread. Who would have thought back then that gluten-free would be such a big thing these days? This loaf is so simple, nutty, delicious, and loaded with great fiber. It makes wonderful toast and keeps several weeks in the fridge. You can also sub in your favorite nuts, seeds, and dried fruits so the possibilities really are endless. If you’ve ever felt intimidated by the seemingly complex process of making your own bread, this is a great loaf to start with. It’s also economical, and a great way to spend quality time with your family in the kitchen – not to mention the amazing aroma from a fresh loaf of bread. Pure joy. ?
- 1½ c gluten-free oats
- ½ c hemp seeds
- ¼ c sunflower seeds
- 2 Tbl whole millet seed
- 2 Tbl chia seed
- 2 heaping Tbl ground psyllium husk
- 1 tsp cinnamon
- 1 tsp salt
- ½ heaping c coarsely chopped pistachios
- ½ heaping c coarsely chopped dried sour cherries
- 1 c water
- 1 Tbl honey
- 3 Tbl olive oil
- Grease an 8 x 4 bread loaf pan.
- Mix all dry ingredients in a large bowl and whisk together.
- Mix the wet ingredients in a small bowl and add to the dry; combine well with a spatula.
- Transfer to the bread loaf, top with seeds of your choice, cover with a towel and let sit for at least an hour. Several hours is fine too.
- When ready to bake, preheat your oven to 350°F and bake for 1 hour.
- Remove from oven and cool completely before slicing with a serrated knife.
- You can flip the loaf out of the pan after 15-20 minutes while cooling.