This week P and I made a delicious loaf of ‘high vibrational’ bread.
Tools I used:
Many bowls to soak things overnight
Mixing bowl + spoon
A baking tray
Oven
Ingredients
1 cup sunflower seeds
1/4 cup flaxseeds
1/4 cup chia seeds
1/4 cup pumpkin seeds
1/4 cup hemp seeds
1.5 cups rolled oats
1 tablespoon psyllium husk
3/4 cup pecans
1 teaspoon salt
3 tablespoons olive oil
1 teaspoon dried rosemary
Salt, vinegar
Context
One of our life goals is to have more control over what we consume. We cook a majority of our food at home and try to buy organic, unprocessed ingredients as much as possible (unfortunately it’s sometimes difficult and often expensive!).
Bread is something we haven’t yet started making at home consistently, especially gluten free. In my mind gluten free bread mostly isn’t great and not really worth it.
However, I once tried a delicious loaf in Australia called ‘Life changing hazelnut bread’ that was delicious. We tried to copy-ish that from memory, using mostly nuts and seeds. That way it’s high in fibre, and we can soak everything to activate it.
While writing up this article (after we ate the loaf), I looked for some papers to support the practice of soaking, which P does mostly to remove the bitter lectins from the skins of nuts, and I thought also increased the bioavailability of nutrients in grains and seeds. Turns out the opposite is true!
We was wrong! As always, food and nutrition is complicated and controversial. Instead of soaking, next we might look into fermenting instead as a way to reduce phytates and make nutrients more bioavailable.
Anyway.. here’s the recipe.
Process
First we soaked all the ingredients overnight in water, vinegar, and salt.
The next day, we mixed everything in a bowl.
and we were able to achieve that without using binders, gums, lecithin, egg, etc. Overall, two thumbs up!
Learnings
I love crunchy things, especially seeds and nuts
There’s lots of controversial ‘folk wisdom’ around food. It’s STILL hard to know what to eat
Next Steps
Make sourdough (the yeast eats the gluten)
Make sprouted sourdough
Make fermented sprouted sourdough