Basic Seed Bread
Ingredients:
* 2 cups cooked millet grain (1 cup raw) 1 cup raw will make 2 cooked cups (when cooked let cool and dry out)
* 1 cup quinoa (approx. 1/3-1/2 cup uncooked quinoa) I use ½ cup which makes 1 cup cooked (as above)
* ¼ cup sesame seeds (soaked overnight) drain in the morning, and let dry out. (Vitamin E 234%, manganese 92% , phosphorus 93%, magnesium 94%, zinc 53% and much more nutritional value)
* ¼ cup sunflower seeds (soaked overnight) drain in the morning, and let dry out.
* ¼ cup pumpkin seeds (as above) (manganese 74%, phosphorus 57% , magnesium 48% , copper 48%, zinc 23%, protein 20%, iron 16% and much more nutritional value)
* ¼ cup black Chia seeds (great essential fatty acid)
* ¼ cup Psylliyum husks (fibre)
* ¼ cup extra virgin olive oil (essential fatty acid)
* 2 teaspoon fresh or dried oregano, finely chopped (or other herb if desired)
* 1 teaspoon Celtic or Himalayan salt (84 minerals in them which the body needs)
* 1 cup filtered water
Method: Preheat oven to 160 degress Cel.
Combine all ingredients together until well combined
Allow the mixture to sit for at least 5 minutes
Place the mixture in 32 cm x 24 cm baking tray (just use what you have at home)
Bake in preheated oven for 40 mins, or more, until the bread comes away from the sides.
Good Tips:
If you soak your baking paper in warm water for a couple minutes then squeeze out well it’s easier to line your baking dish.
I was taught this at the cooking school that Celtic salt is for savoury and Himalayan is for sweet recipes.
Wet knife before cutting the bread each time much easier.
This bread it full of protein and is very filling this is one way to get your protein in at the start of the day. I eat as is, and I love it toasted under the grill because the edges go crispy. I put my cheese spread or maple syrup and Tahini.
Note: I have made this a few times now. I have found that I have 2 cups of raw millet and 1 cup of quinoa is left over’s so I either use eat for breakfast with fruit or I use in my vegan patties, or place the left over’s in the freezer for the next loaf.
If you do make a double loaf make sure you have made the single recipe first so you know what texture is for the double loaf. I saying this because I put in 2 cups of water for the double loaf and it’s too moist. So know the texture of the mix.
Storage hint:
Store in airtight container for several days in the fridge.
What I do is I keep my baking paper wrap around it from the baking dish then place in a brown paper bag and store in fridge.
This is highly nutritious gluten free alternative to store-brought bread.
“Millet” is a gluten free seed containing mostly complex carbohydrate with an impressive nutrition profile. Millet is more than just an interesting alternative to the more common grains. Our food ranking system qualified it as a good source of some very important nutrients, including copper, manganese, phosphorus, iron, B vitamins, protein, and magnesium.
"Quinoa” is a good source of protein, fiber, iron, copper, thiamin and vitamin B6," said Kelly Toups, a registered dietician with the Whole Grains Council. It's also "an excellent source of magnesium, phosphorus, manganese and folate.
