Nutty Seed Bread Food

NORDIC 'STONE AGE' NUT AND SEED BREAD

Steps:

• Combine all nuts and seeds in large bowl.
• add salt, olive oil and eggs.
• stir well to combine.
• spoon into parchment lined load pan; pressing down and flattening the top.
• bake at 325 for one hour.

FIG, NUT & SEED BREAD WITH RICOTTA & FRUIT

Steps:

• Heat oven to 170C/150C fan/gas 3½. Pour the tea into a large bowl and stir in the figs, sultanas and oats. Set aside to soak.
• Meanwhile, line the base and sides of a 1kg loaf tin with baking parchment. Mix together the flour, baking powder, nuts and seeds. Beat the egg into the cooled fruit mixture, then stir the dry ingredients into the wet. Pour into the tin, then level the top and scatter with the extra nuts and sesame seeds.
• Bake for 1 hr, then cover the top with foil and bake for 15 mins more until a skewer inserted into the centre of the loaf comes out clean. Remove from the tin to cool, but leave the parchment on until cold. Cut into slices, spread with ricotta and serve with fruit. Will keep in the fridge for 1 month, or freeze in slices.

SEEDED WHOLE-GRAIN QUICK BREAD

Steps:

• Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.
• Combine sunflower seeds, pumpkin seeds, flaxseed and sesame seeds in a dry medium skillet; toast over medium heat, stirring, until lightly brown and starting to pop, 5 to 7 minutes.
• Reserve 2 tablespoons of the seed mixture in a small bowl; transfer the remaining seeds to a large bowl. Add flour, baking powder, baking soda and salt to the large bowl; whisk to combine. Whisk eggs in a medium bowl, then stir in buttermilk, oats, oil and honey (or maple syrup). Pour the wet ingredients into the dry ingredients; stir and fold together until combined. Scrape the batter into the prepared pan. Sprinkle with the reserved seeds.
• Bake until golden brown and a toothpick inserted into the center of the loaf comes out clean, 45 to 55 minutes. Let cool in the pan for about 30 minutes before turning out onto a wire rack to cool completely.

BIRDSEED BREAD

Steps:

• Dissolve yeast in warm water and 1/2 T sugar.
• Add salt, honey, margarine, and buttermilk.
• Then add all seeds, corn meal, and rolled oats. Then whole wheat flour and oat flour.
• While its mixing slowly add the bread flour. You may need more or less of the bread flour, just enough till nice and elastic. Knead well by hand or with mixer.
• Place in a sprayed bowl and cover with a towel. Let rise till doubled. This is a heavy bread and may take awhile, placing in a warm place will aid this.
• Punch down and divide in 1/2.
• Shape into loaves and place in greased pans, cover, and allow to rise till doubled again.
• Bake in 375 preheated oven for 30 minutes or till tops are browned and bottom sounds hollow when tapped.

SEED BREAD

Steps:

• Preheat the oven to 375 F.
• Line a standard-sized loaf pan (approx. 8.5 x 4.5 x 2.5 in) with parchment paper with the ends sticking out over the sides so you can lift the finished bread out of the pan.
• Add everything except the tahini and water to a large mixing bowl and stir to combine.
• Add the tahini and water and stir into a thick, doughly paste.
• Place the dough in the lined loaf pan and use your hands to evenly spread/press it into the pan until flat.
• Bake for 50 minutes. If you tap the loaf and it sounds hollow, it's done. If not, return to the oven for a little longer.
• Remove from the oven. Let sit for a couple of minutes then use the parchment paper to lift the loaf out of the pan. You may need to run a knife along the edges that don't have parchment paper covering them.
• Let cool on a cooling rack for 15 minutes before slicing into 12-14 slices. Store in an airtight container the fridge for up to 1 week or freezer for up to 3 months.

STONE AGE BREAD (PALEO BREAD)

Steps:

• In a large bowl; Mix all the ingredients. Use the nuts, grains and seeds as they are, you do not need to chop them.
• Cut out a sheet of parchment paper so that it just covers the bottom of a normal bread pan. Pour the dough into the pan.
• Bake the bread at 160 C (320 F) for about one hour.

NORDIC SEED AND NUT LOAF

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease the base and sides of a 900g/2lb loaf tin and line with non-stick baking paper.
• Break the eggs into a bowl and beat with a fork until combined. Add the remaining ingredients and mix well using a wooden spoon.
• Pour the mixture into the loaf tin and bake for 45-50 minutes, until golden brown and firm in the centre.
• Leave to cool in the tin for 5 minutes, then loosen the edges with a palette knife, remove from the tin and place on a wire rack to cool completely.
• Slice into thin slices to serve.

SEED AND NUT BREAD

Steps:

• Preheat oven to 160°C (325°F). Line a 10cm x 21cm (4-inch x 8-inch) loaf tin with non-stick baking paper.
• Place the chia seeds, psyllium husks, quinoa and water in a large bowl and mix to combine. Allow to stand for 15 minutes.
• Add the sunflower seeds, flax seeds, almonds, oil, maple syrup and salt and mix well to combine. Pour the mixture into the tin.
• Bake for 1 hour 30 minutes or until firm to the touch. Allow to cool in the tin before turning out and slicing to serve.