Bread in the Czech Republic is delicious. From dense dark rye to crunchy white baguettes, they have it all. Before I went gluten-free, I was addicted to Pumpernickel type of dark bread with seeds. I’ve been on a gluten free diet for almost a year now and one of the things I missed the most about my previous diet was rye-bread. Rye bread with salt and butter. I’ve tried buying gluten free bread on many occasions, each time hoping to get something that tastes authentic. Instead, what I got was something I could hardly call bread. Stale, packaged months or years ago, foul smelling and the feeling I got after eating it was just not right. So I gave up bread and convinced myself I can live without it. Until I discovered this bread. Its rich dark flavour reminds me of rye bread and the chewy texture goes really well with vegan dips, butter or cream cheese. I eat it with pretty much everything now. The molasses add in a hefty amount of important minerals such as iron and magnesium, which are so important especially for vegans and vegetarians. The psyllium husk provides insoluble fibre, which is great for keeping your bowels clean and happy. And as you might have heard already, clean gut = happy body.
(makes one small loaf)
– 1 1/2 cups of certified gluten free oatmeal, ground into flour (use ready oatmeal flour if you prefer)
– 1/2 tapioca starch
– 1 tsp baking soda
– 1 tbsp Psyllium Husk
– 1 tsp Himalayan pink salt
– 1/3 cup sunflower seeds
– 5 heaped tbsp of crushed linseed (flaxseed)
– 1 cup of hot water
– 1 tbsp of blackstrap molasses
– 2 tbsp of sunflower seeds to sprinkle on top
– Preheat your oven to 200 degrees Celcius (392 degrees Fahrenheit).
– Mix all the dry ingredients in a large bowl. In a separate bowl, mix together the linseed with the hot water and add in the molasses. Set aside for a few minutes until the linseed becomes jelly-like. Make a little well in the centre of the dry mixture and add the liquid mixture to it. Mix through until it forms a somewhat sticky dough.
– Line your baking tin with parchment paper and push the bread mixture in it with slightly moist hands, making sure it’s spread out nice and evenly.
– Bake at 200 degrees Celcius for 33-40 minutes.
– Take the bread out of the oven and let it cool completely before slicing into it.
The edges of the bread turn out crunchy while the inside is soft and chewy. I’m off to enjoy a slice slathered in salted butter.
Good luck and bon appétit!
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