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.

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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:

  1. 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.
  2. Blend the Beans:
    • In a blender, blend white beans with water and vegetable oil until smooth. This will be your binding mixture.
  3. Combine Wet and Dry:
    • Pour the bean mixture into the dry ingredients.
    • Mix thoroughly until you have a thick batter.
  4. Prepare the Jars:
    • Grease wide-neck jars with vegetable oil.
    • Spoon the batter into jars, filling each about two-thirds full.
  5. 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.
  6. Cool and Serve:
    • Allow the bread to cool in the jars.
    • If the bread sticks, gently run a knife around the edges before removing.

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