Hello October! This month is the perfect time for getting into the kitchen and baking a loaf of bread. I have the perfect one for you!
When looking for a good loaf, you not only want something that’s tasty, but, also a bread recipe that’s good for you too.
It’s time to enter my all-purpose favourite loaf that sees me through every week and feeds the family daily.
This loaf has just the right amount of healthy fats, great texture, freezability and flexibility. It can be ready for breakfast in the morning sunshine, lunchtime picnics in the park, or just enjoying it toasted and curled up on the sofa with a good cup of tea.
If you’re one of those people who turn away from making their own breads due to the knowledge that traditional loaves require hours of preparation time, from mixing to combining, to kneading, resting, hitting, kneading, resting some more before finally baking and then allowing to cool, please don’t let the fact that it is homemade put you off. On the contrary, my modern loaf will take no longer than 10 minutes to prepare before being slipped into the oven for 40 minutes of baking and browning. There is no need to knead and more time to be doing other things.
Chia and flaxseed are the perfect pair of ingredients that stand shoulder to shoulder to deliver little bursts of anti-inflammatory healing compounds with every bite. Flaxseeds are overflowing with omega-3 fatty acids, which help to decrease inflammation in the body. They also contain insoluble fibre, which promotes regular bowel movements, promoting great bowel and digestive health.
The chia seeds add even more omega-3s, a great protein boost and are fibre-rich. Fibre helps us to feel full which increases the time between meals and snacks, which can assist in weight management.
This loaf is my daily bread of choice and is extremely versatile. For breakfast it can be used as a traditional toast replacement with a couple of gooey poached eggs on top and sautéed mushrooms.
For a different breakfast alternative, spread some cottage cheese on a toasted slice of loaf and sprinkle fresh raspberries on top. Looking for an even more decadent breakfast? Drizzle some raw honey over the raspberries and enjoy every oozing mouthful.
A quick, easy and affordable lunch idea is created by serving smashed avocado on top of a slice of fresh loaf, then scooping out the contents of a can of sardines. For those of you who aren’t keen on sardines, why not try mackerel or salmon instead? You can find the smashed sardine recipe here.
My chia and flaxseed loaf can be encompassed into a heartier meal too. Use two thick slices as a bun to sandwich together a homemade chicken burger with all the toppings in!
This loaf will keep in the freezer for about two months so you might consider making a couple of loaves when you create a batch to keep you going all season.
I love this favourite sandwich loaf that has all of my bread making boxes ticked. Crunchy on the outside and soft in the middle, it has a wonderfully nutty taste and a hint of sweetness. It tastes fantastic whether eaten fresh from the oven or toasted to your liking with your favourite fixes. Try the loaf out at home and let me know what you think.
Chia and Flaxseed Loaf (makes one loaf)
This is my daily bread and what a diva of a loaf it is. Use it for blissful open-top sandwiches or a mouth-watering and satisfying toasted sandwich. The perfect skin food.
350 g (12 oz/21/3 cups) gluten-free self-raising flour
30 g (1 oz/1/4 cup) ground flaxseeds
20 g (3/4 oz/1/4 cup) chia seeds
115 g (4 oz/3/4 cup) mixed sunflower seeds and pepitas (pumpkin seeds)
1/2 teaspoon sea salt
4 organic eggs
1 teaspoon apple cider vinegar
4 tablespoons melted unsalted butter
80 ml(21/2 fl oz/1/3 cup) tablespoons additive-free coconut milk
6 drops stevia liquid
125 ml (4 fl oz/1/2 cup) filtered water
1. Preheat the oven to 175°C (345°F/Gas 3–4) and grease and flour a 20 x 9 cm (8 x 31/2 inch) loaf (bar) tin.
2. Combine the flour, flaxseed, chia, sunflower and pumpkin seeds and salt in a bowl and mix until combined.
3. In a separate large bowl, use an electric mixer to beat the eggs for about 2 minutes – they should be pale and fluffy.
4. Stir in the apple cider vinegar, butter, coconut milk, stevia and water. Pour the wet ingredients into the bowl with the flour mixture and stir well to combine.
5. Spoon the mixture into the prepared loaf tin and bake in the oven for 40 minutes, or until a skewer inserted in the centre of the loaf comes out clean.
6. Turn out onto a wire rack to cool. This loaf will keep for one week in the fridge or two months in the freezer.