Seed-Studded Jar Bread
Embark on a culinary adventure with our nutrient-packed seeded bread recipe. This comprehensive guide will walk you through the process, ensuring a delectable outcome. Get ready to indulge in a homemade delight that’s as nutritious as it is delicious.
ADVERTISEMENT
Ingredients:
| Ingredients | Quantity |
|---|---|
| Sunflower Seeds | 100g |
| Pumpkin Seeds | 50g |
| Sesame Seeds | 50g |
| Walnuts, chopped | 30g |
| Hazelnuts | 30g |
| Flaxseed | 60g |
| Chia Seeds | 20g |
| Psyllium Husk | 20g |
| Rolled Oats | 200g |
| Salt | 1 tsp |
| White Beans, drained and rinsed | 1 can (380g) |
| Water | 170ml |
| Vegetable Oil | 30ml, plus extra for greasing |
Instructions:
- Mix Dry Ingredients:
- In a big bowl, combine sunflower seeds, pumpkin seeds, sesame seeds, chopped walnuts, hazelnuts, flaxseed, chia seeds, psyllium husk, rolled oats, and salt.
- Stir well to evenly mix the ingredients.
- Blend the Beans:
- In a blender, blend white beans with water and vegetable oil until smooth. This will be your binding mixture.
- Combine Wet and Dry:
- Pour the bean mixture into the dry ingredients.
- Mix thoroughly until you have a thick batter.
- Prepare the Jars:
- Grease wide-neck jars with vegetable oil.
- Spoon the batter into jars, filling each about two-thirds full.
- Bake:
- Let the jars rest for 20 minutes.
- Preheat the oven to 200°C (392°F).
- Bake jars for 60-70 minutes until the tops are golden and a toothpick comes out clean.
- Cool and Serve:
- Allow the bread to cool in the jars.
- If the bread sticks, gently run a knife around the edges before removing.
