Wholesome Goodness Bread
In Norway we have the beautiful tradition of healthy, nutritious, whole grain bread. This recipe is one that my tummy agrees very well with (as well as my friend´s tummies who has given the bread the name ¨Jenny bread¨). The best part, it's full of nutrients for your body and you can feel good about eating it!
It´s also a very easy and forgiving recipe to make, you just mix the ingredients together and let it sit long enough and it does the job itself. For me it takes not longer than 20 min to prepare.
Some of the nutritional value:
Flaxseeds are one of the best vegan sources of Omega-3 fatty acids, as well as Omega-6, vital for strengthening immunity and cleaning the heart and arteries. It’s an excellent source of vitamin E, beneficial for the immune system, skin and hair. It contains a lot of fibres and is therefore helpful to keep the digestive system going. It is important to either soak or crush the seeds to allow them to properly be absorbed in the body.
Sesame seeds are an important source of proteins and incredibly rich in essential minerals, especially calcium (good for bone strength), iron, manganese, zinc, magnesium, selenium, and copper are especially concentrated in these seeds.
Pumpkin seeds have a wide variety of nutrients ranging from magnesium and manganese to copper, protein and zinc. They can help benefit your heart, liver and immune system. According to Ayurveda, pumpkin seeds are known to improve sleep, balance cholesterol levels and strengthen bones. They may help relieve inflammation, especially in the joints.
Sunflower seeds have high oil content and are great for Vitamin E, an antioxidant that can protect cells from free-radical damage. They contain selenium, magnesium, zinc and iron which helps strengthen the blood and immune system.
Psyllium husks are a popular natural laxative that is rich in soluble fibres. A soluble fibre dissolves in water and can help soothe and regulate the digestive tract and normalize bowel function.
Ingredients (makes two loafs of bread)
2 cups oats/buckwheat kernels (can be substituted with flour*)
4 cups buckwheat flour
3 cups rice/cassava flour or other gluten-free flour*
1 cup sunflower seeds
1 cup pumpkin seeds
1 cup flaxseeds
4 tablespoons phsyllium husks
2 tablespoons sea salt
4 tablespoons olive oil
9 cups water
Mix all the dry ingredients in one bowl, then add water and olive oil. If you have a sourdough starter, add this together with the wet ingredients (I would add about 1 cup sourdough starter, making sure that there is some left in your jar to feed for your next batch of bread).
Mix together with a spatula or use you hands.
Allow the dough to rest for at least three hours, best is overnight and bake it in the morning.
*If you subsitute oats/buckwheat kernels with flour, you will need about one more cup of water, but be aware that some flours require more water. The consistency of the dough once you have mixed everything together should be like a thick porridge.
Cook for about 1,5 hour at 190 degrees celsius.