The requested holy grail of “BREAD”, KB style of course! Okay, let me start out by saying this is one of MANY variations that I have made and that CAN be made… so take what you want and leave the rest – OR get creative on your own personal needs, dietary desires and tastebud interests!
The Nordy Style Seed Bread
Basic + Unsweetened + High in plant protein
Makes 1 large loaf
1 hour total time
2 cups sacha inchi protein powder / OR SUB: mikuna chocho protein powder
1/2 cup chia seeds / SUB: 1/2 cups ground flaxseed meal
1/2 cup psyllium husks
1/2 cup sprouted pepitas / grind to ease for digestion
1/2 cup sunflower kernels
1/2 cup sesame seeds
1 tablespoon flaxseeds or additional flaxseed meal
1 teaspoon sea salt (hot tip: sprinkle maldon salt on top before baking!)
2 -3 cups warm water / add more if needed to create stronger dough
*** Optional: 1 tablespoon korintje cinnamon / OR omit
1. Preheat the oven on convection or fan-forced at 350 F
2. Combine all the dry ingredients in a bowl and mix well.
3. Stir the warm water into the dry ingredients. Mix well. Let’s stand for a few minutes.
4. Line a bread or loaf tin with baking paper, preferred unbleached parchment paper. Transfer the mixture to the tin. Spread evenly with a spatula.
5. Place in the oven to bake for 30 minutes. Remove from the tin, flip the loaf upside down and bake for an additional 30 to 40 minutes. Set out to cool before cutting.
6. Store in the fridge for up to one week in an airtight container or freeze (I always do this and cut a slice when I need some extra nutritional fix!)
-Top with unsweetened nut butter, tahini, avocado, cashew nut cheese, eggs or any other topping of choice!
Enjoy!
AND, let me know what you think in the comments below or tag me @toxicfree.kb on instagram when you make your variation of this recipe!