A high-fiber seeded bread that delights with its nutty flavor and rich variety of seeds. Perfect as a base for creative toppings – from savory to sweet!
Seed bread with psyllium husks
SimplyLevel
20 min.working hours
from Paulina
Ingredients
- 120 gground flaxseed
- 65 gmixed nuts (e.g. almonds, walnut kernels)
- 85 gSunflower seeds
- 70 gpumpkin seeds
- 20 glight sesame seeds
- 30 gground psyllium husks
- 20 ghulled hemp seeds
- 300 mlwater
- 1.5 tspsalt
- 25 gvirgin coconut oil
Nutritional values per serving
Makes approximately 16 slices. Nutritional values are calculated without spreads.
150 kcal
calories
5 g
protein
3 g
carbohydrates
12 g
Fat
preparation
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Line a baking pan with parchment paper the day before. Grind the flax seeds, toast the nuts in a dry pan, and then roughly chop them. Mix with the remaining dry ingredients.
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Gently heat the coconut oil and water in a saucepan, stirring constantly, until lukewarm . Then stir in the dry ingredients . Pour the mixture into the mold, cover, and let it soak overnight .
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Preheat the oven to 180°C . Bake the bread in the pan for 30 minutes , then remove it and bake for another 30 minutes on a baking sheet. Let it cool on a wire rack, slice it, and top with our spreads as desired.
Strawberry avocado spread
50 g ricotta, 50 g strawberries, 1 tsp balsamic vinegar, 1/2 avocado, 10 g pine nuts = Total 190 kcal
Avocado and salmon spread
1/2 avocado, 1 egg, 50 g salmon = Total 200 kcal
Quark and nut spread
50 g quark, 10 g nut butter = a total of 150 kcal
Pea and mint spread
50 g pea puree, 50 g cottage cheese, mint, 10 g chopped almonds, cress = Total 180 kcal