Wholegrain bread, or "Black-bread" how we Germans call this kind of bread,
was always one of my favorite breads.
And just recently I really developed a huge appetite for it.
But unfortunately, here in Australia, there is almost no wholegrain bread.
Not the one we Germans like.
The local supermarkets stock one kind, what is nice,... but it contains gluten. And that is it.
I am very surprised that Aldi doesn't stock this kind of bread. In Germany, this really is very popular.
There are a lot of different kinds of this sort of bread.
I saw on a German page a recipe for this kind of bread.
I liked the ingredients and gave it a go.
I added my personal ingredients as well, and was surprised, how good it turned.
No gluten,... not even gluten free flours! This bread is only baked with seeds. Pretty cool.
And I really love it. Very satisfying.
This bread also is very easy to make.
For a 360g loaf you need
(I started small):
75g gluten free oats
65g sunflower seeds
75g flaxseed (50g seeds and 25g flour)
10g pumpkin seeds (preferred from Austria)
10g chia seeds
10g psyllium Husk
As much pink or sea salt as you feel good with
1/2 tbsp maple syrup
1 tbsp sweet almond oil or olive oil (organic cold pressed)
5g caraway seeds - toasted
200ml filtered water
Directions:
1. add all ingredients into a bowl, mix well with the water and set aside for about 4 hours.
2. Preheat oven to 180C
3. cover a small baking dish*** with baking paper and add the soaked seeds.
Press it down well and bake for 30minutes.
(***rectangular or oblong baking pan)
4. removed from oven. Remove from the dish and turn upside down on a baking tray.
Rise temperature to 200C and bake for further 20minutes.
Turn the bread again and bake for further 15 minutes.
5. Removed from oven and completely cool down.
Store the bread in a paper bag,... and this paper bag in a plastic bag. I always use the bags from toast bread.
When your house is to warm because of outside temperatures, you better store the bread in the fridge.
It lasts for longer than about 1 week when stored in the fridge. If you haven't eaten it by then, haha.
I personally prefer such smaller breads. It is easy to cut and serve.
Also great for entertaining friends with little finger-food snacks.
I know some people will be concerned about the psyllium husk. But this is just a small amount.
When you eat a slice, you maybe consumed approx. 1g with one slice.
Probably even less, because you get more than 10 slices out of this bread, when you also cut it thin, like I do.
So don't worry,... it is totally ok to eat that.
ENJOY :-)