A hearty, dairy-free and gluten-free bread? Made without ground psyllium husk powder? Yes, it's possible! And not only possible, but absolutely crunchy and delicious, tasting just like traditional rye bread. An all-purpose loaf you can slice and enjoy anytime, you may have found a new BFF for your sandwiches.
USMetric
servingservings
Ingredients
- 7 oz. 200 g almonds or hazelnuts
- 7 oz. 200 g pumpkin seeds
- 3 oz. 75 g flaxseed
- 3 oz. 75 g sesame seeds
- 4 oz. 110 g sunflower seeds
- 2 oz. 50 g pecans or walnuts
- 1 tablespoon 1 tablespoon fennel seeds, crushed
- 2 teaspoons 2 teaspoons salt
- 6 6 eggeggs
- 1⁄3 cup 75 ml olive oil or coconut oil, melted
- ½ teaspoon ½ teaspoon white wine vinegar (optional)
Instructions
- Preheat the oven to 300°F (150°C). Mix the dry ingredients in a large bowl.
- Crack in the eggs. Add oil and vinegar. Combine well.
- Place the dough in a non-stick or greased bread pan, about 5 x 10 inches (12 x 24 cm). Bake for an hour. Turn off the heat and allow the bread to completely cool with the oven door ajar.
Tip!
This bread is a massive loaf, so cut thin slices with a sharp knife and store in the freezer. You can also keep it in the refrigerator for up to a week.
When eating, spread a generous amount of butter on each slice – it will be almost as satiating as a full meal!
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Diet Doctor website, where else, offering such different and exiting recipes for people to try and enjoy.
Do the almonds go in whole in this recipe ?
I can’t wait to try it but not sure if I can use almond pieces or need to use whole almonds ...
Thx for any reply
Ric