Step 5: Form the Dough
- Pour the wet ingredients into the dry seed mixture.
- Stir well with a wooden spoon or spatula. The mixture will thicken as the psyllium husk absorbs moisture.
- Let the batter sit for 5–10 minutes to allow it to thicken further and bind together.
Step 6: Transfer to the Loaf Pan
- Spoon the thick dough into the prepared loaf pan.
- Press it down firmly and smooth the top evenly.
Step 7: Bake the Bread
- Place the loaf pan in the preheated oven.
- Bake for about 50–60 minutes or until the bread is firm and a toothpick inserted in the center comes out clean.
- If the top browns too quickly, loosely cover it with foil halfway through baking.
Step 8: Cool Completely Before Slicing
- Remove the bread from the oven and let it cool in the pan for 10 minutes.
- Then transfer to a wire rack and cool completely before slicing to avoid crumbling.
Tips for Best Results
- Psyllium Husk: This ingredient is crucial for binding. Don’t skip or reduce it too much.
- Moisture Balance: Adjust water or almond milk if the dough seems too dry or wet.
- Storage: Keep the bread wrapped tightly in the fridge for up to a week, or freeze slices for longer storage.
- Variations: Add chopped nuts, dried herbs, or seeds like hemp or poppy seeds for different flavors.
Serving Suggestions
- Toast slices and spread with avocado or nut butter.
- Use as a base for open-faced sandwiches with cheese, smoked salmon, or veggies.
- Serve alongside hearty soups and stews for a gluten-free accompaniment.
Final Thoughts
The No-Flour Seed Bread is a fantastic way to enjoy bread without the usual gluten or carbs. It’s nourishing, filling, and adaptable to many dietary needs. Plus, once you master the base recipe, experimenting with different seeds and flavors keeps this bread fresh and exciting.
Give this recipe a try — your body and taste buds will thank you! Would you like me to help with variations or ideas for seed bread toppings?
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