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My first homemade bread

written by bibouzi 2 November 2017

It’s been months that I want to start making bread at home. By the way, in my culture, we almost have bread at every meal. Of course, I do not eat it every day but there are pleasures that can not be eliminated. But I like to have toasts from time to time. A few days ago, the subject of homemade bread was discussed on the group Healthy Living with Bibouzi on Facebook (if you’re not part of the group yet, I strongly invite you to join us) so I thought hat it was a sign! I started looking for recipes that could fit my needs and I came across an amazing recipe (from my new roots). When I sent the picture to my dad saying it was my new homemade bread he said, “It’s not bread, it’s a mine of tonics.” So here it is, he summed up the recipe!

Ingredients
1 cup (135g) of sunflower seeds,
1/2 cup (90g) of flaxseed (not ground),
1/2 cup (65g) hazelnut or almonds,
1 1/2 cup (145g) oats,
2 tbsp (tablespoons) of chia seeds,
3 TBsp psyllium powder,
1 Tsp (teaspoon) salt,
1 Tbsp of maple syrup,
3 Tbsp of melted coconut oil,
1 1/2 (350mL) of water.

You need a silicone mold preferably.

Put all the dry ingredients in the mold. Mix well.
In a separate container, mix the rest (water + oil + maple syrup).
Pour this last mixture into the mold and mix well.
Let stand at least 2 hours (or all night, or all day). You will know that it is ready for the oven once the mixture is held alone (ie if you pull a part of the silicone mold towards you, the bread will keep its shape and will not move).
Put it in the oven for 20 min at 350F (175C).
Remove from the oven and gently remove the bread from the pan. Now put it on a baking sheet and put it in the oven for about 30 to 40 minutes.
Remove from oven and let stand. The bread must cool completely before it can be sliced ​​(otherwise it will crumble).

 

The bread can be kept for up to 5 days. Otherwise, you can slice it and freeze it.

Personally, I loved this bread which is perfect for toasts at breakfast

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