Krzys and Ula are back in Warsaw,Poland now but it was a great pleasure to cook with them in Melbourne for the short that they were here. Great cooks are creative and this pair were very creative and vegan. They made things to sell at farmer's markets and brought back boxes of organic fruit, vegetables and other vegan delights. The recipe below is one they made on several occasions and it tastes nothing like white sliced bread .
Adapted from Josey Baker's Adventure Bread via David Lebovitz and The Life-Changing Loaf from My New Roots
Be sure to source certified gluten-free ingredients (especially oats) if you or your bread-eaters are highly sensitive. Feel free to trade the maple syrup for honey, the coconut oil for olive or sunflower.
Makes 1 (8x4" or 9x5" loaf)
1 cup (5 ounces / 145 grams) sunflower seeds
1 cup (3.5 ounces / 100 grams) sliced almonds
1/3 cup (2 ounces / 60 grams) buckwheat groats
1/3 cup (2 ounces / 60 grams) millet seed
2 1/4 cups (6.75 ounces / 195 grams) GF old-fashioned rolled oats
1/2 cup (3 ounces / 85 grams) flax seed
1/3 cup (1 ounce / 30 grams) psyllium husk
1/4 cup (1.25 ounces / 35 grams) chia seed
2 teaspoons fine sea salt
2 tablespoons (1.25 ounces by weight / 40 grams) maple syrup
1/4 cup (1.5 ounces by weight / 45 grams) coconut oil, melted (or olive oil)
2 3/4 cups water
Position a rack in the center of the oven and preheat to 325ºF.
Spread the sunflower seeds, almonds, buckwheat groats, and millet seed on a rimmed baking sheet. Toast in the oven until golden and fragrant, 8-12 minutes.
Meanwhile, in a large bowl, combine the oats, flax seed, psyllium husk, chia seed, and salt. When the sunflower seed mixture has toasted, add it to the bowl and stir to combine. Add the maple syrup, melted coconut oil, and water, and stir to combine well, using your hands if need be.
Line a loaf pan (8x4 or 9x5") on all sides with parchment paper. Scrape the dough into the pan and use damp fingers to smooth the top, creating a slight dome. Cover the dough and let sit at room temperature at least 2 hours and up to 24 hours.
When ready to bake, position a rack in the center of the oven and preheat to 400ºF. Uncover the bread and bake until deeply bronzed, about 1 1/2 hours (but check it at 1 1/4 hours). Remove the bread from the oven and let cool completely, at least 2 hours, then remove from the pan and discard the parchment.
The bread keeps well, refrigerated airtight, for up to a week or even two. Slice and toast for best results.