FOODLOVER magazine

Recipes

Ancient Grain Bread  

An unleavened, gluten-free loaf with aromatic toasty flavours, this bread is packed with energy and nutritional value.

Bread

MAKES 1 LOAF 

  • 100g hulled organic millet  
  • 70g sunflower seeds  
  • 70g pumpkin seeds  
  • 70g brown linseeds  
  • 70g roughly chopped walnuts  
  • 150g teff flour   
  • 40g chia seeds   
  • 3 tbsp psyllium husk powder   
  • 100g porridge oats (gluten free if required)  
  • 50g raisins or finely chopped dried figs  
  • 1 tsp salt  
  • 2 tbsp honey  
  • 60g coconut oil, melted   
  • 300g water   
  1. Preheat the oven to 200C/gas 6. Grease a regular loaf tin and set aside.   
  2. Tip the whole millet, sunflower seeds, pumpkin seeds, linseeds and walnuts onto a baking tray, and bake in the oven for 10 mins until golden. Be sure to toss the nuts and seeds regularly while they bake to avoid any burning at the edges.   
  3. Once cool, tip into a bowl and add the teff flour, chia seeds, psyllium husk powder, porridge oats, raisins and salt, and toss everything together.   
  4. Put the honey and coconut oil into a pan and melt over a gentle heat before pouring into the bowl of seeds and grains. Add the water and stir everything together until you have a thick dough. Leave to rest for at least 1 hour.   
  5. Transfer the mixture to a loaf tin and press the dough into a neat loaf with a smooth top. The mixture will look relatively dry at this stage so it is important to press the mixture together as much as you can. It is also worth pushing any raisins down beneath the surface so that they do not burn in the oven. Bake for 50–60 mins until the bread sounds hollow when tapped.   
  6. Leave to cool before slicing and serving as it is or toasted with your favourite toppings. 

www.daylesford.com   

 

NOTE: Psyllium husk powder is the binding ingredient in this recipe and being high in soluble fibre offers a helpful digestive aid. 

What is teff flour? 

Teff flour is a creamy brown wholegrain flour milled from one of the world’s smallest grains. It has a slight sweet and malty flavour and is ideal for baking. 

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West Country FOODLOVER is a print magazine and news based website offering a foodie’s guide of what’s hot across the South West. We inspire foodies with great seasonal recipes, competitions, news and events. The magazine, website and newsletter reach more than 128,000 foodies each issue.