I must share this recipe from My New Roots. It makes for a stunning dense bread like the ones you find in Scandinavia. I bet you did not know you could make a bread without any cereal flour… Here is the proof. Of course it is made with seeds and nuts so be careful if you are allergic to those… It is so satisfying you do not need more than a slice, or two… Delicious toasted. It lasts about 5 days and it freezes well, but remember to slice it before you freeze it!
135g sunflower seeds
90g flax seeds
65g hazelnuts or almonds
145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1. Start with the liquid ingredients. Insert the butterfly whisk in the TM bowl. Add the maple syrup, oil or ghee and water to the TMbowl. 1 min 37C, speed 3.
2. Now add all the dry ingredients. Reverse blade, speed 3, 30 seconds to 1 minute. The dough will be very thick.
3. Pour dough into silicone loaf pan or a loaf tin lined with paper liner. Smooth the top with wet hands. Leave it to rest for a minimum of 2 hours and it will become a little block that holds its shape if you pull the silicone tin or the paper lining away.
4. Place the tin in the centre shelf of a preheated oven at 175C for 20 minutes. Then take the bread out of its pan or tin and turn it upside down and place it directly onto the oven tray and cook for another 30-40 minutes. It will be done when it sounds hollow if you tap it.
5. Let it cool completely before you slice it (hard, I know, but you must wait…)