All You Need is Loaf – not just any loaf, this loaf!
While the long process of making a proper sourdough is a journey I thoroughly recommend at least once in your lifetime, this is not the day!
This is my take on something a bit paleo, full of sustenance and its gluten free. Packed with the goodness of nuts and seeds, bound together with ground almonds, eggs and those magic little chia seeds that swell when you add moisture. Voila, quick and easy, the perfect loaf for people like me who can’t live without daily bread.
Top with spinach and a chilli-egg-scramble for brekky or pile high with whatever leftovers and salad ingredients you have lurking in the fridge for a quick nutritious lunch.
Or, controversially – this is a Bron-speical: Toast it, liberally spread with crunchy peanut butter, thickly sliced tomatoes and/or fresh rocket, a sprinkle of sea salt and a drizzle of olive oil. Don’t knock it until you try it!
Here we go…
The nuts and bolts:
¾ cup sunflower seeds
¾ cup pumpkin seeds
¾ cup sesame seeds
½ cup linseeds
½ cup nuts – any nuts will do, I mix it up depending on what I have
¾ cup ground almonds
4 free range eggs
1 t turmeric
½ t chilli flakes – optional but I love a wee hot flavor burst
2 t salt
3 T chia seeds
2 T olive oil
¼ cup water
The low down:
Once you have the ‘nuts and bolts’ (or seeds in this case), all you need is a large bowl and a spoon!
Simply throw everything into your bowl and get mixing.
Don’t go crazy, just enough to blend everything together into a wet, sticky mess (you’ll know when the eggs are thoroughly combined).
Cover with a clean tea towel and leave to rest for at least half an hour – this lets those clever little chia seeds work their magic. Note: mixture can be left for a few hours or even overnight if you’ve got stuff to do and forget about it!
Pre-heat oven to 160 C (obviously this depends on when you’re likely to get back to pop it in).
Once rested, spoon into greased and lined loaf tin, sprinkle with extra sesame seeds and bake for 50 minutes.
An optional Bron thing: remove loaf from baking tin by carefully lifting the paper then return to the rack in center of oven for a further 10 minutes to crisp up the bottom.
Remove and place on a wire rack to cool completely. Slice into portions and free-flow into the freezer.
Or, even better, invite your besties over, crack open a lovely bottle of red, and serve with your favorite cheese and a good punchy relish. Bam!