An alternative bread! Recipe by Marina Pantelidou.
- 80 gr. golden flaxseed
- 210 g. almond flour
- 200 g. various seeds (pumpkin seeds, sunflower seeds, etc.) and a spoon for coating
- 40 g. brown flaxseed
- 30 g. sesame
- 50 gr. walnuts, coarsely chopped
- 20 g. plant fiber (psyllium husk)
- 10 g. baking powder
- 1 kg. salt
- 420 g. water
- 30 gr. tahini
- 30 g. coconut oil
- 5 g. apple cider vinegar
- a 25 x 12 cm long tin
- non-stick paper
- large bowl
Line a 25 x 12cm springform tin with non-stick baking paper and set aside. Put in the bucket 80 gr. golden flaxseed and grind 30 seconds/speed 10. Transfer to a large bowl and set aside.
Place the large bowl, with the ground flaxseed, on the lid of the bin and weigh in 210g. almond flour, 200 gr. various seeds, 40 g. brown flaxseed, 30 g. sesame, 50 g. chopped walnuts, 20 g. plant fiber (psyllium husk), 10 g. baking powder, 1 teaspoon of salt, mix well with the spatula to mix and set aside.
Put in the bucket 420 gr. water, 30 gr. tahini, 30 g. coconut oil, 5 gr. apple cider vinegar and set 2 minutes 30 seconds/40°C/speed 1.
Add the flour and seed mixture from the large bowl and mix 20 seconds/speed 4. Let the dough rest in the bowl for 20 minutes. Meanwhile, preheat the oven to 180°C.
Transfer the dough to the mold you prepared and press well so that there is no no air inside. Sprinkle the dough with a spoonful of seeds. Bake for about 80 minutes (180°C) or until golden brown. Then remove the bread, with the stick paper from the tin and transfer to the oven rack and bake for another 20 minutes.
Remove the bread from the oven and place it on a wire rack to cool. You keep it for 3-4 days in a container.