16 September, 2013

German Type Multi Grain Bread

As Paleo movement is spreading, there are more and more amazing recipes. For example, this bread.

When I started Paleo, there was no bread. I  mean, good bread. So I didn't bake it or just very-very rarely.
And while I don't have a demand for bread and can live without it, my husband cannot. After a few weeks without it, he comes home with lots of rice crackers because 'he needs something because my wife never cooks the meals on time', he says  'and when she does, she spends half an hour photographing it'.
Now that I found this recipe, I have baked it three times already. The last portion is sitting in the freezer, so whenever my husband wants a slice of bread, he can toast and eat it. It's much better than rice crackers.
Actually, it's really good. It has a very similar flavour like the classical German pumpernickel bread.

300 g flax meal
400 g seed and nut mixture, eg. sesame seed, sunflower seed, pumpkin seed, walnuts, almonds, hazelnuts, macadamia nuts, etc.
5 tbsp psyllium husks
1 tbsp paleo sweetener of your choice
450 ml water
3 tbsp oil or fat
1 tsp salt

Preheat oven to 250 C. If you use fan bake, 220 C is enough. 
Lay baking paper into a loaf pan (mine is 23x13x6 cm)
Mix the dry ingredients very well than add the water & oil mixture to it.
Pour the dough into the loaf pan, make sure that it's pressed well and smooth out the top.  
Bake it on 250 C for about 30 minutes. Remove it from the loaf pan to a baking sheet and place it back upside down on the rack. Bake for another 30-40 minutes. 
It's done when it sounds hollow when tapped. 
Let cool completely before slicing. 

If you freeze it, slice it up, place baking sheet between slices and store it in freezer in a tightly sealed container. 

Note that I do not recommend to eat more than 1-2 slices at once. Flax meal and psyllium husk make you quite regular. 

Variations for wellbeing
Dairy intolerance: enjoy as is.
Gluten intolerance: enjoy as is.
Paleo: enjoy as is.

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