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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Can't eat wheat, eggs, dairy products, corn, yeast or sugar? Why not try this Seed Bread. I like this bread sliced after it is cooked and popped back into the warm oven to crisp up. If you do this make sure you don't burn the bread. Ingredients:
1 cup soy flour or 1 cup brown rice flour |
1/2 cup buckwheat flour |
1 cup arrowroot |
2 teaspoons cream of tartar |
1 teaspoon bicarbonate of soda |
1/4 cup sesame seeds |
1/4 cup caraway seed |
1/2 cup sunflower seeds |
1/4 cup linseeds |
1 1/4-1 1/2 cups nut milk or 1 1/4-1 1/2 cups soymilk |
2 teaspoons honey |
Directions:
1. Sift flours, cream of tatrar and bicarbonate soda.
2. Adds all the seeds to the flours.
3. Mix honey and soy milk together and stir slowly into the dry ingredients until flours and soy milk are combined.
4. A little extra soy milk may be needed if your flours are old and dry.
5. Pour into a lightly greased loaf tin and bake in a moderate oven (350 degrees C) until the bread comes away from the tin or cook for approximately 40- 45 minutes.
6. Take out of the tin and cool on a cake wire wrack.
7. Wait until the bread is cold before slicing.
8. This bread can be toasted under the griller or sliced and returned to the oven to crisp.
9. Note: 2 tablespoons ground nuts or grated rind of an orange can be added to this mixture when adding the soy milk and dry ingredients.
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