If there’s one thing I’m committed to, it’s gluten. I think gluten is glorious – it makes baked things chewy and airy and adds to their overall deliciousness. So when Streusel and determined that we’d focus on healthier baking this month, I had no plans to bake anything gluten-free. And then I came across a recipe for this super interesting Nut and Seed Bread that just so happened to be gluten-free. And I decided that I shouldn’t pre-judge a bread just because it doesn’t have flour, and especially when it’s full of crunchy nuts and hearty oats.
This bread is unlike anything I’ve baked before – while it certainly won’t take the place of a warm, crusty loaf for sandwiches, it’s so full of flavorful, filling ingredients that it’s created it’s own place in my daily menu. I’ve taken to toasting it and spreading on some almond butter for a filling breakfast or afternoon snack. Also a tasty option (that will definitely keep you full for a few hours): on top of the almond butter, add some some sliced bananas and a drizzle of honey.
1 1/2 cups water + additional to thin batter if necessary
Combine all the dry ingredients in a large bowl and mix until evenly distribute. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick. My dough was quite wet, but if dough is too thick/dry add 1-2 teaspoons of water until the dough is manageable). Continue to stir/mix until everything is evenly distributed.
Oil a loaf plan – 8’’ x 4’’ loaf pan is best, but 9’’ x 5’’ will work – and add the batter to the pan. Press it down firmly and smooth the top with the back of a spoon. Let dough sit in the loaf pan on the counter for at least two hours before baking, or place in the fridge overnight.
When ready to bake, preheat the oven to 350F.
Place the loaf pan on the middle rack of the oven and bake for 20 minutes. Remove the bread from the oven, then remove the bread from the loaf pan (it should come out easily when you tip it upside down and pat down on the bottom of the pan with a spoon). Place the loaf back in the oven, upside down, directly on the middle rack (this will insure even baking) and continue to bake for an additional 30-40 minutes (possibly longer depending on your oven). Bread is done when it sounds hollow when tapped.
Let the bread cool completely before slicing (very important!)
Store in an airtight container for up to 5 days or pre-slice it and freeze (makes for really easy toast!)
Do NOT skip the psyllium husk seeds they are critical – they act as the binder in the recipe
The original recipe calls for unsalted nuts and seeds – I used salted, and skipped the salt – and thought the bread could use a little more salt. I’d use your own discretion around how much salt you like, and adjust accordingly
The dried fruit is optional – I thought it could use more than the 1/2 cup the original recipe called for (I thought it added more depth and texture), and other tasters said they would have preferred the bread without any fruit (that the fruit was a distraction).
Strudel and Streusel are two friends living in different cities, sharing a love of baking (and butter) through this blog. With Streusel in Denver, and Strudel in Seattle, we've found our little site to be a great way to stay in touch, share recipes we love, and talk about experiences in our respective cities.