#multigrainbread #multigrainbreadrecipe #foodtoliverecipe
A nice recipe for grain bread without flour and eggs. This bread is very filling, contains many great nutrients, and is a fantastic alternative to regular white toast bread.
Prep Time: 10 min | Resting Time: 2 hours | Cook Time: 1 hour 30 min | Total Time: 3 hours 40 min | Servings: 1 loaf
Calories: 267 | Total Fat: 16g | Fiber: 10g | Sugar: 2g | Protein: 7g
INGREDIENTS:
• 1 cup sunflower seeds (
• ½ cup golden milled flax seeds (
• 1½ cup rolled oats (
• 4 tbsp psyllium husks (
• 2 tbsp chia seeds (
• ½ cup sliced almonds (
• ½ cup millet seeds (
• 2 tbsp whole flax seeds (
• 1 tsp sea salt (
• 3 tbsp melted coconut oil (
• 1 ½ cups filtered water
INSTRUCTIONS:
1. Position a rack in the center of the oven and preheat to 350˚f / 180˚c.
2. In a bowl add the dry ingredients and mix well.
3. Melt coconut oil and add to dry ingredients with water.
4. Mix everything well.
5. Line a loaf pan with baking paper.
6. Pour the bread mixture into it and smooth it out.
7. Let the bread stand at room temperature for at least 2 hours. You can also let it rest overnight.
8. Put the loaf pan with the bread in the oven.
9. Bake until deeply bronzed, about 1 ½ hour (but check it at 1 ¼ hour).
10. Remove the bread from the oven and let cool completely at least 2 hours, then remove from the pan and discard the parchment.
11. The bread keeps well, refrigerated airtight, for up to a week. Freezes well too – slice before freezing for quick and easy toast.
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About Food To Live:
Three generations of our family are working together to bring you top-quality foods from different corners of the world. At Food to Live, we believe that food is more than a source of nutrition: it’s the key to your health.
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