Super-Seedy Bread is a gluten-free bread full of seeds and nuts. It has a dark, earthy flavor. You will find more seeds and nuts than bread in this hearty, filling bread.
I found this recipe on the Bon Appetit site. It looked good and used some ingredients that I don't normally cook with so that added to the appeal.
One of the ingredients that I normally don't cook with is Teff flour. It is a gluten-free ancient grain that originated from North Africa.
Another ingredient that I wasn't familiar with is Psyllium Husks. It is a form of fiber from the husks of the Plantago ovata plant's seeds. The plant is a medicinal plant native to Asia.
Most of the other ingredients I had on hand from trying other recipes, like chia seeds. One of the recipes that I used chia seeds in is Chia Energy Bars. They are a soft energy bar.
I did some research on ingredient substitutions and included the possible substitutions in the recipe. The ingredients in this bread may not be usual ingredients found in your kitchen, or in your local grocery store. I ordered some of the ingredients from Amazon because they were not available where I normally shop.
The recipe calls for soaking steel-cut oats overnight in buttermilk. The original recipe suggested using old-fashioned oats without any overnight soaking in buttermilk, which is what I do when making this bread. I don't always plan on what I am going to bake on any given day, so soaking steel-cut oats overnight isn't the best option for me.
Using old-fashioned oats works for me! Substituting old-fashioned oats for steel cut oats was my only substitution.
This bread is made with yeast. However, because it is a gluten-free bread, it doesn't rise like a non-gluten-free bread rises. You will see very little rising. After rising, the texture of the dough will be a little less dense than it was before the rising.
I hope you enjoy the Super-Seedy Bread!
- 3/4 cup old-fashioned oatmeal or steel-cut oats
- 1 1/4 cup buttermilk, divided
- 1 cup teff flour You can substitute buckwheat, brown rice or quinoa flours.
- 1/2 cup flaxseeds You can substitute chia seeds or hemp.
- 1/2 cup raw sunflower seeds
- 1/2 cup unsalted pumpkin seeds, roasted
- 1/2 cup unsalted almonds, roasted, coarsely chopped
- 1/2 cup walnuts, coarsely chopped
- 1/4 cup flaxseed meal You can grind 1/4 cup flaxseeds in a spice mill.
- 1/4 cup whole psyllium husks You can substitute chia, flaxseed or xanthan gum.
- 2 tablespoons chia seeds
- 1 3/4 teaspoons salt
- 3 tablespoons pure maple syrup
- 1 cup water, warm
- 1 teaspoon instant or active dry yeast
- 1/4 cup olive oil
- If you are using steel cut oats instead of old fashioned oats, mix the steel cut oats in one cup of the buttermilk and chill overnight to re-hydrate the oats. If you are using old fashioned oats, skip this step.
- Whisk teff flour, flaxseeds, sunflower seeds, almonds, pumpkin seeds, walnuts, flaxseed meal, psyllium husks, chia seeds and salt in a large bowl. Set aside.
- In another bowl, combine the maple syrup with 1 cup of warm water.
- Add the yeast to the maple syrup mixture and let rest for about 10 minutes. The yeast should get foamy and smell like bread. If it doesn't, try again with different yeast.
- Add the yeast mixture to the dry ingredients along with the oil.
- If you are using old-fashioned oats, add the oats and buttermilk. If you are using re-hydrated steel cut oats, add the steel cut oats and the remaining 1/4 cup of buttermilk.
- Cover the bowl with plastic wrap and let it rise in a warm place for about 1 1/2 hours. The dough will puff slightly. This bread will not rise like non-gluten-free bread. If you poke your finger into it, it should feel a little less dense than it was before the rising time.
- Stir the dough to gently deflate, then transfer to a greased 8x5 loaf pan. The dough may reach the top of your loaf pan.
- Cover with plastic wrap and let dough rise until domed slightly, about 1 1/4 - 1 1/2 hours.
- Preheat the oven to 350F. Bake the bread until an instant-read thermometer inserted into the center registers 190F and the bread springs back when gently pressed, about 60-75 minutes.
- Let cool in pan slightly before removing to a wire rack to cool completely.