When it comes to bread there is, for me, nothing better than a wholesome, dark, grainy slice of Scandinavian “rugbrød” as we call it. Being from Denmark, I grew up on this stuff and it is the one food I have truly missed since leaving 8 years ago. No other bread, whether it be sourdough, rye or pumpernickel, come even to close to being half as good as the original Danish versions, which are left in cooling rooms for days before being baked to perfection.
Over the years I have attempted to make my own rye bread, but have, after failing many times, often resorted to some good organic packaged dry mixes (Dumbo Delicious is my favorite dry mix). I knew that making my own would not only more special but also better & far healthier and since moving to London I have been on a bit of a “rye bread kick” have as a result gotten to know my new oven really well. A dozen (literally) rye breads later, I finally have a recipe for what I think is a really amazing loaf of wholesome, rye bread… and best of all it is full of satisfying nutrients.
I wanted this loaf to be full of nuts & seeds and rich in healthy fiber without any refined flours or yeast. This bread has exactly that and contains 8 different nuts/seeds as well as psyllium husks. Psyllium husks are very fibrous and absorb around ten times their own weight, which is why they are typically sold and referred to as a food supplement. Psyllium is often taken in combination with a detox program, since it effectively ‘sweeps’ the colon of waste matter and improves bowel function & regularity. In this recipe the psyllium helps hold the dough together and add a ton of great fiber, making every slice very filling.
While most bread, even rye bread, are largely made from flours, this loaf has only 1/4 cup of flour, which is a wholesome unrefined organic whole grain spelt flour. It is also completely yeast free, dairy free and free of starchy carbohydrates and refined sugars (it does have 2 tsp raw honey, which you can omit if you want). With more than 3 grams of fiber per slice, this bread also has a good balance of healthy fats and protein. The nuts & seeds are full of heart healthy and beautifying polyunsaturated fats, including omega 3 and 6 fatty acids, while also being a good source of protein. If you want something gluten and wheat free, check out this bread, which is very similar in taste but completely free of grains, wheat & gluten!
I have completely fallen for this bread and love it toasted and topped with nut butters or soft boiled eggs & tomato slices. I like to slice the whole loaf as soon as it is cool before storing it in the fridge for up to 7 days. It also freezes really well.
(Inspired by this recipe)
|Healthy Nut & Seed Bread|| || |
- ¼ cup (60 ml) uncooked white quinoa
- ¼ cup (60 ml) uncooked wholegrain wheat kernels (wheat berries)
- ½ cup (120 ml) sunflower seeds
- ½ cup (120 ml) pumpkin seeds
- ½ cup (120 ml) flax seeds
- ¼ cup (60 ml) oats
- ½ cup (120 ml) halved hazelnuts (or almonds)
- 3 tbsp chia seeds
- ½ cup (120 ml) sesame seeds
- 6 tbsp whole psyllium husks
- ¼ cup (30 gm) organic unrefined whole grain spelt flour
- 2 tbsp extra virgin olive oil
- 3 organic free range eggs
- ½ cup (120 ml) water
- 2 tsp raw honey (unpasteurized)
- 2 tsp coarse sea salt
- Cover quinoa and wheat grain kernels in boiling water. Cover and leave to soak for 2 hours to soften.
- Combine soaked quinoa & whole grain wheat kernels with sunflower seeds, pumpkin seeds, oats, hazelnuts, flax seeds, sesame seeds, chia seeds, spelt flour, salt & psyllium husk and mix well.
- In a separate bowl, whisk together egg, water, honey & olive oil
- Combine wet & dry until a thick wet dough forms.
- Leave the dough to set in the refrigerator for 1-2 hours. This allows the psyllium husks and chia seeds to absorb all the moisture, leaving the dough nice and firm.
- Place dough in a bread form and drizzle with sunflower seeds (or any other nuts/seeds if you prefer) while pressing the seeds into the dough as best possible.
- Bake the bread in a preheated oven set to 150C / 300F for 45-55 minutes on the lowest ridge.
- When done baking, remove the bread from the form and leave to cool completely before cutting into it. The cooling is very important as it will help prevent excess moisture in bread.
- Serve with your favorite spread & enjoy