My protein bread is light and made with just six ingredients, doesn’t need any yeast. Use it for toast and sandwiches.
Ingredients
20g chia seeds
35g psyllium husk
150g jumbo organic oats
150g mixed nuts (chopped)
150g mixed seeds
1½ tsp sea salt
400ml water
3 tbsp virgin olive oil
How to Bake
Gather and prepare your ingredients.
Line a 2lb loaf tin with parchment paper, or lightly grease with olive oil.
Preheat your oven to 190C*/170C* fan.
Place the chia seed, psyllium husk, oats, nuts, seeds, and salt into a large bowl. Stir to combine.
Pour in the water and olive oil and mix well.
Scrape the mixture into your prepared tin. If you like, you can leave it to soak.
Soaking oats, nuts and seeds in water is beneficial because, it reduces anti-nutrients like phytic acid, enzyme inhibitors, to protect themselves before germinating. Soaking them in water mimics the natural conditions for germination, which helps to wash away these compounds and start the sprouting process.
Soaking can release beneficial enzymes and increase the availability of nutrients like vitamin B12 and other B vitamins. It can make minerals such as iron, zinc, and calcium more digestible.
Soaking breaks down starches and gas-causing compounds, and softens the texture for a creamier consistency.
Additionally, soaking can reduce preparation and cooking times.
Bake for 60 minutes. Remove from the tin and bake for a further 15 minutes.
Remove from the oven and allow to cool completely before slicing.
