2 years ago 2
Fruits

Fruits Cake Homemade Pie

It gives me a little frowny face when people tell me that they can’t find good bread in America. But I’m turnin’ that frown upside down because the more I travel, the more good bread I see. And I love passing on the word because, really, everyone should have access to good bread – no matter where they are.

Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum. Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum.

Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum.

wood-light-brown-dessert

Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum.

 

Dry ingredients

  • 2 1/4 cups (235g) rolled oats
  • 1 cup (160g) sunflower seeds (hulled)
  • 1/2 cup (65g) pumpkin seeds (hulled)
  • 3/4 cup (90g) almonds, toasted and coarsely chopped
  • 3/4 cup (120g) flax seeds
  • 1/3 cup (25g) psyllium seed husks (see note)
  • 3 tablespoons (25g) chia seeds
  • 2 teaspoons (12g) fine sea salt

 

The wet stuff

  • 2 tablespoons (40g) maple syrup
  • 1/4 cup (55g) olive oil
  • 2 1/2 cups (600g) water

 

1. Gather your foodstuffs. Toast the seeds. Preheat your oven to 350ºF (180ºC.) Spread the sunflower and pumpkin seeds on a baking sheet and toast until they start to brown, about 15 minutes, stirring halfway during baking.

(David: The seeds may take less time to toast, so keep an eye on them.)

2. Measure ingredients. Dump this stuff (all the dry ingredients) into big bowl. Then pour in the wet stuff.

3. Mix it all up. Oil your loaf pan, and then mush up your “dough” real good with your strong hands or a big spoon. Take pride in your mush-job; this is all of the handling you’re doing to do with this “dough.” Once it’s mixed real good, scoop it into your oiled pan and smooth out the top so it looks nice. Then stick it in the fridge and leave it alone for at least a few hours, up to a whole day.

4. Bake it. Put a rack in the middle of the oven and preheat to 400ºF (200ºC.) Remove the bread from the refrigerator and let it come to room temperature. Bake the bread for about an hour or so, then take it out and gently remove the loaf from the pan. Let cool on a cooling rack for at least 2 hours (YES, two whole hours). Don’t rush it here folks, this bread is D*E*N*S*E, and if you don’t wait for it to cool, it really won’t be as yummy.

6. Toast and eat. This bread is definitely best sliced nice and thin (around 1/2-inch, 12mm) and then toasted up and spread with whatever your heart desires. And don’t worry if you’re adventuring somewhere without toaster access (like a gorgeous river in the middle of nowhere), it will still be scrumptious, I promise.

 

 

detheme

About detheme

A Surabaya-based photographer and self-taught cook & baker. I’m often asked how I got into food, since I went to school for photography. During my late teens and early 20’s, I had a variety of undiagnosed digestive problems which led me to relentless experimenting in the kitchen.

No comment yet, add your voice below!


What do you think?

Your email address will not be published. Required fields are marked *