Alkaline Bread

Time

1 hour and 20 minutes

SErves

10 slices

Calories

215 kcal

Carbs

21g

Protein

5g

Fat

11g

Ingredients

For the alkaline bread
  • 2 tbsp chia seeds
  • 30 ml water
  • 150 g sprouted oatmeal, gluten-free
  • 120 g sunflower seeds – soak in water overnight
  • 150 g alkaline germ flour (e.g. spelt sprouting meal)
  • 150 ml water
  • 3 tbsp olive oil, heat-resistant
  • 1/3 tsp onion powder
  • 1/3 tsp garlic powder
  • 1/3 tsp cumin powder
  • 1/3 tsp fennel seeds
  • 1 tsp crystal salt
  • 3 tsp psyllium husk powder

Instructions

This full-bodied alkaline bread tastes mildly spicy, has a fine fennel note and is nice and crispy – just perfect. In addition, it is extremely healthy and good for the stomach and intestines!

Step 1

For the alkaline bread, first preheat the oven to 190 °C convection;

Prepare a baking rack and line a loaf pan (20 cm long) with a cut baking paper.

Step 2

Finely grind 2 tbsp chia seeds in a blender;

Place in a bowl, mix with 30 ml of water and leave to soak for 15 minutes.

Step 3

Finely grind 150 g of rolled oats and place in a large bowl.

Step 4

Drain the sunflower seeds over a sieve and rinse briefly;

Set aside 4 tablespoons of it.

Add the remaining sunflower seeds to the oatmeal in the bowl, then add all the other ingredients – from germ flour to salt – and mix thoroughly with your hands.

Finally, incorporate the chia seeds and psyllium seeds into the dough.

Step 5

Press the dough evenly into the loaf pan, spread 4 tablespoons of sunflower seeds on the surface and gently press into the dough.

Step 6

Bake the bread in the oven for 25 minutes, then reduce the temperature to 160°C and bake for 20 minutes.

Step 7

Remove the bread from the oven and let it cool completely without baking paper.

©ZDG/nigelcrane

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