Bread remains a dietary staple worldwide, but its high carbohydrate content often concerns health-conscious individuals. A London-based physician specializing in general practice and emergency medicine has developed a flour-free alternative packed with protein and fiber from nutritious seeds.
Health Benefits of Key Ingredients
This innovative recipe relies on natural binders and nutrient-dense components to create a gluten-free loaf suitable for 12 slices.
- Flaxseeds: Provide 23g of protein per 100g and serve as an effective binding agent.
- Sunflower seeds: Rich in monounsaturated fatty acids with anti-inflammatory benefits.
- Chia seeds: Deliver 28g of fiber per 100g; soaking them releases mucilage that supports gut health.
- Psyllium husk: Offers abundant soluble fiber for digestive wellness.
By replacing traditional flour, this bread reduces carbs while boosting nutritional value, making it ideal for fitness enthusiasts.
Simple Recipe for Seed-Based Bread
Ingredients
- 300g milled flaxseeds (linseeds)
- 275g sunflower seeds
- 50g chia seeds
- 35g psyllium husk
- 1 tsp sea salt
- 2 tbsp extra virgin olive oil
- 400ml water
Preparation Method
- Preheat the oven to 200°C (or 180°C fan). Line a 12x6x23cm (2lb) loaf tin with baking parchment.
- In a large bowl, combine all dry ingredients. Stir in the olive oil and water to form a sticky dough.
- Transfer the mixture to the prepared tin, pressing it into the edges. Smooth the top with the back of a water-dipped spoon.
- Bake for 60 minutes until golden and firm. Remove from the tin and bake for an additional 10 minutes.
- Cool completely on a wire rack before slicing. Freeze slices and toast as needed for serving.
This straightforward approach yields a wholesome bread option that supports balanced nutrition without compromising on taste or texture.
