Nordic Nut Bread - Paleo Bread - Stone Age Bread
Recipe:
whew ... nuts are expensive. But this bread has still, in a short amount of time, become one of my favorite recipes. A bread which is made entirely from nuts, grains, seeds, eggs and oil. Everybody likes it. It is particularly good for cheese, charcuterie, Pâtés, etc. But it is also good with ordinary spreads. Or as a snack if you cut it into thin slices and roast it in a pan with a little butter.
Gluten free multiseed bread final
Full recipe here:
This gluten free and vegan multiseed bread is ridiculously easy to make, it requires no yeast or kneading. It's full of healthy seeds and it makes delicious open sandwiches, both sweet and savoury.
Sonnenblumenkernbrot backen (Rezept) || Sunflower Seed Bread (Recipe) || [ENG SUBS]
Ein Sonnenblumenkern Brot backen, mit Sauerteig & Hefe. || How to bake Sunflower Seed Bread with Sourdough & Yeast.
Für das Rezept benötigen Wir folgende Zutaten || For the recipe we need the following ingredients:
Zutaten für 1 Sonnenblumenkernbrot: || Ingredients for 1 Sunflower Seed Bread:
•250 Gramm Sauerteig || 250 grams of sourdough
•200 Gramm Weizenmehl || 200 grams of wheat flour
•250 Gramm Roggenmehl || 250 grams of rye flour
•250 Milliliter Wasser || 250 milliliters of water
•¼ Würfel Hefe || ¼ cube of yeast
•1½ Teelöffel Salz || 1½ teaspoon of salt
•1 Esslöffel Zucker || 1 tablespoon of sugar
•Ca. 150 Gramm Sonnenblumenkerne || About 150 grams of sunflower seeds
Küchenhelfer || Kitchen gadgets:
•Mixer/Küchenmaschine || Mixer/Food processor
•Rührschüssel || Mixing bowl
•Schneebesen oder Gabel || Whisk or fork
•Hohes Gefäß zum Anrühren der Hefe-Wasser-Mischung || High vessel to stir the water-yeast-mixture
•Küchentuch || Kitchen towel
•Auflaufform mit Deckel || Casserole with lid
•Backpapier || baking paper
•Teigschaber || Spatula
•Pinsel || Brush
•Kuchengitter || Wire rack
Das komplette Rezept zum Nachlesen findet ihr hier:
The complete recipe for future reference can be found here:
Hier findet Ihr das Video zur Sauerteigherstellung: || Here you find the video for the Homemade Sourdough:
Viel Spass beim Nachbacken ;) || Enjoy baking;)
Du möchtest mich unterstützen oder mir eine Freude machen? || You want to support me or give me a little pleasure?
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✗ Kamera || Camera:
✗ Laptop || Laptop:
✗ Stativ || Tripod:
Einige meine Küchengeräte aus den Videos: || Some of my Kitchen Gadgets from the videos:
✗ Küchenmaschine || Kitchen machine:
✗ Pfanne || Frying Pan:
✗ Eismaschine || Ice Cream Maker:
✗ Messer || Knife:
✗ Pfeffermühle || Pepper mill:
✗ Auskühlgitter || Wire rack:
✗ Rührschüssel || Mixing bowl:
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✗ Links die mit einem ✗ gekennzeichnet wurden sind Amazon Affiliate Links. Bei einem Kauf über einen dieser Links werde ich am Umsatz der Bestellung beteiligt, ohne dass es dabei Mehrkosten für den Kunden gibt. || Links marked with a ✗ are Amazon Affiliate Links. When making a purchase after clicking on one of these links I will share in revenue of the order, without being additional costs for the customer.
HOW TO MAKE KETO SUNFLOWER SEED YEAST BREAD V2.0 | GLUTEN FREE | NUT FREE | CHEAP | SUPER EASY
Links to purchase books
Click this link to purchase in e-book format only;
@
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
**********
Links to purchase products via Amazon
Books available in Kindel, Paperback & Hardcover formats;
The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
The Ultimate Keto Cookbook by Elsie Yan (
Raw sunflower seeds (
Whole Psyllium Husks (
Apple Cider Vinegar (
8 x 5 x 4-inch loaf pan (
Multi grinders (
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A year ago, I published a video on Sunflower Seed Yeast Bread. Sunflower seed has the ability to rise so well with leavening agents. This is not something that is possible with all low carb flours. However, in the earlier video, the bread rises very well but has a tendency to sink at the top after baking. Hence, this V2.0 is an improved version which resolved the sinking issue by making the dough into two balls and placing them side by side in the pan. I have also shown you how to use egg white powder in this video.
With this new version, the dough can rise until doubled in size within a short time frame of about 10 to 20 minutes and there is no sinking at the top. Hence, we get a very tall looking bread with a light, airy and fluffy texture. The size of the bread is great for sandwiches, and it is super crispy when toasted.
The recipe can be viewed and printed at this link;
NUTRITION INFO
[ Total Servings = 16 ]
Per serving;
Total Carb = 3.5 g
Dietary Fiber = 2.2 g
Net Carb = 1.3 g
Calories = 58
Total Fat = 3.4 g
Protein = 4.5 g
DRY INGREDIENTS
Raw Sunflower Seeds = 420 g / 3 1/2 cups
Notes:
1. The sunflower seeds must be finely ground.
2. Link to purchase organic raw sunflower seeds
3. Refer to this video on how to grind the sunflower seeds -
Baking Powder = 12 g /3 tsp
Salt = 1/2 to 1 tsp
Egg White Powder = 50 g / 9 1/2 tbsp
Whole Psyllium Husks = 27 g / 3 tbsp (Note: The psyllium husks must be ground until half its original volume before using then weigh it. This is important as it will absorb the water more effectively and this is actually more suitable for baking. However, if you are using pre ground psyllium powder, only 1 to 2 tsp is required as it is very concentrated. If you add too much, the bread will be denser, wetter and stickier.)
Note: Instead of egg white powder, you can choose to use;
1. 8 large fresh egg whites (285 g) OR
2. 285 g of liquid egg whites
Add either the fresh egg whites or liquid egg whites to the wet ingredients.
WET INGREDIENTS
Apple Cider Vinegar = 45 ml / 3 tbsp
Water (room temperature) = 280 ml / 1.2 cups (This is to reconstitute the egg white powder. Omit this water if not using egg white powder.)
YEAST MIXTURE
Instant or Rapid Yeast = 16 g / 4 tsp
Sugar = 1/4 tsp (optional)
Very warm water = 200 ml / 0.8 cup / 13 1/2 tbsp (Temperature of water should be 120 to 130 F or 50 to 55 C. This temperature is conducive to wake up the yeast from its dormant state and will NOT kill the yeast)
DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. Mix the very warm water with the instant yeast and the sugar (optional). Stir to combine and set aside. Sugar is optional as it only feeds the yeast and does not activate it. The yeast can actually feed on any little sugar from the flour. This step is to ensure that the yeast is in good condition. If the yeast is foamy and bubbly, then it is in good condition. Otherwise, you need to change the yeast.
3. In a bowl, mix all the dry ingredients until well combined.
4. Add all the wet ingredients including the yeast mixture and mix until a dough is formed. The dough is soft and sticky.
5. In the video, I used an 8 x 5 x 4-inch loaf pan which was lightly greased and lined with parchment paper at the sides. It is important to use a narrow and tall pan for yeast bread as it allows the yeast to rise upwards. If you use a pan that is too big, the dough will expand sideways to fill up the gaps hence, the bread will look big but flat.
6. Divide the dough equally into 2 portions. Shape into balls and place them side by side in the pan. Wet your hands as the dough is sticky.
7. Cover the dough with a towel loosely and proof at a warm area for about 15 to 20 minutes only until doubled in size.
8. Bake at the lowest rack for 1 hour.
9. Cool completely on a wire rack before slicing.
Music by
PLEASE NOTE THAT UNAUTHORIZED USE OF THIS VIDEO, SECOND EDIT AND RE-UPLOAD IS STRICTLY PROHIBITED.
Let's Bake Sunflower Seed Bread
Sunflower seeds add a delicious dimension to bread. I especially like this bread with toast and jam in the mornings. If you use salted sunflower seeds, you won't need to add extra salt to the recipe:
400 g bread flour (almost 3 cups)
100 g whole wheat flour (3/4-cup)
325 g water (1-1/2 cups)
1-1/2 tsps instant yeast
2 Tbsps honey
1-2 tsps olive oil
3/4-cup salted sunflower seeds
Easy Gluten Free Multi Seed Bread | Vegan, No Knead, No Yeast, Sugar Free!
Easy Multi Seed Bread.
It’s Gluten Free, Vegan, No Knead, No Yeast, No Sugar, No eggs, No Flour and so tasty.
All you need to do is just mix and bake, that's it.
Use your favourite seeds and make it your own. Enjoy!
↓↓↓Recipe↓↓↓
INGREDIENTS (for 20 x 10 x 7cm loaf tin)
*1cup=240ml, 1Tbsp=15ml
*No Substitution Suggestions Unless Specified.
[Dry]
• 2 + 1/4 cups (240g) GF rolled oats
• 1 cup + 2 Tbsp (150g) ground flaxseed
• 1 cup + 3 Tbsp (160g) sunflower seeds
• ½ cup (65g) pepitas
• 2 Tbsp (25g) chia seeds
• 2 tsp sea salt
[Wet]
• 4 Tbsp olive oil (or neutral oil)
• 600ml water
[Topping] - optional
Your preferred nuts/seeds
INSTRUCTIONS
1. Add all the dry ingredients to a large mixing bowl. Combine well.
2. Add the oil and water, and mix well.
3. Pour the mixture into a lined loaf tin and rest it in the fridge for 1-2 hours.
(*Wait for the ground flaxseed and chia seeds to absorb the liquid and the mixture comes together)
4. Before putting it in the oven, let it comes to room temperature.
5. Bake at 200˚C/390˚F for 50 mins.
6. Let it cool completely.
7. Store in the fridge for up to 1 week, or freeze for 1 month+.
#vegan #glutenfree #plantbased