I love bread but it has to be good bread and home made. This is a recipe for a kind of protein bread. It doesn’t fit the UK food standards for bread which describe bread as being made primarily of flour, water , fermented by yeast or otherwise leavened. It contains oats, nuts and seeds mixed with water and baked in a loaf tin.
I found this protein bread was good to eat. It requires a lot of chewing and I had it with soup and smashed avocado. In terms of cooking, it uses a lot of ingredients but binds together really well and cooked through in the time suggested.
Ingredients
- 20g chia seeds
- 35g flax seeds
- 150g porridge oats
- 150 mixed nuts chopped
- 150 mixed seeds
- 1 1/5 teaspoons of salt
- 3 tablespoons olive oil
- 400ml water
Method
- Put the oven on to 190c /170c fan. Line a 2lb loaf tin with baking parchment. I use silicon loaf “tins” but you need the baking parchment to lift the bread out to bake out of the tin.
2. Add all the dry ingredients to a bowl and mix well. Add the olive and water and stir to a dough. Leave to soak for at least 30 mintutes ( can be overnight). Then pack into the loaf tin pressing well down to ensure there are no air bubbles.
3. Bake in the oven for 1 hour, then take out of the oven and lift the loaf out using the parchment paper and put the loaf back in the oven for another 15 minutes or so.
4. Wait until completely cool before cutting. You can freeze this loaf – I would slice it before doing this. Should last for a few days in an airtight container.