On the odd occasion, I am greeted in the morning by the lingering smell of warm buttery toast. Not a usual smell in my house – with my sister being a porridge girl, and my mum often skipping breakfast (big no-no) – but when it is there my cravings come flooding back. Recently, I have been dying for a slice of toast slathered in raspberry jam, so I thought to myself why not!
Now, this isn’t a magical no-carb bread recipe that you can eat until your heart’s content – it is still something you have to eat in moderation. However, it is gluten and dairy free, and it’s packed with nutritional benefits from the pumpkin and sunflower seeds, and the walnuts. So all-in-all it is a much healthier option than your standard white or brown wheat loaf.
- The best time to start the two day process of making this bread is around 5-6pm, so that you can leave it to prove for a couple of hours before putting it in the fridge overnight.
- I was running low on chestnut flour so I subbed 65g of it with rye flour (low in gluten, but not gluten free), you can also sub in spelt flour which would work equally as well.
- Don’t be alarmed when you take it out the oven and it feels rock hard, it is meant to be a crusty bread, when you cut into it the inside will be soft and almost cake like in texture.
- It’s quite a dense loaf, which makes it great with sweet jams or warmed up in the oven with melted butter. I can’t wait to have it for breakfast tomorrow morning spread with peanut butter and topped with sliced banana – perfect pre-workout!
Ingredients (yields 1 small loaf)
1 tsp yeast
2 tsp salt
1 tsp olive oil
125g buckwheat flour
190g chestnut flour
1 cup of your preferred mix of sunflower seeds, walnuts, and pumpkin seeds
1/4 cup chopped dried cranberries (optional)
- In the food processor, process the sunflower seeds, walnuts, and pumpkin seeds for a couple of minutes until a chunky mixture is formed.
- Dissolve the yeast, salt, and olive oil in the water before adding the flours bit by bit, gradually forming a dough. Once all the ingredients are combined add the sunflower/pumpkin/walnut mix and the cranberries if you are using them.
- Pour the bread mix into a lightly olive oiled bread tin and leave to prove at room temperature for a few hours before putting in the fridge overnight.
- The following day take the bread out of the fridge and leave to rest for half an hour before baking in a preheated oven of 225c for 30 minutes. After 30 minutes turn the heat down to 180C and bake for a further 15 minutes.
- Take the bread out of its tin and leave to cool on a wire rack for 20 minutes before serving.