Savoury bread

savoury bread

Yep I am going through a bread stage! I am confident it will end at some point, but for now I am very happy to be experimenting almost daily with this recipe. Today, focaccia bread was my inspiration to create this savoury loaf and so I picked rosemary as an additional ingredient. The Green Pharmacy Guide to Healing Foods, (by James A. Duke, PhD) explains that besides being very tasty, rosemary is a rich source of antioxidants. It also helps when you have indigestion and contains anti-inflammatory properties. It calms anxiety and soothes pain, increases immunity and fights pneumonia. The book told me even more good things about rosemary, but these were the things I understood!

INGREDIENTS

sunflower seeds, 1 cup / 135g
flax seeds, ½ cup / 90g(lijnzaad)
sesame seeds, ½ cup / 65g
rolled oats, 1 ½ cups / 145g (havervlokken)
chia seeds, 2 Tbsp.
psyllium seed husks, 4 Tbsp.  (3 Tbsp. if using psyllium husk powder) (In Holland you find this at healthfood stores and pharmacies)
salt, 2 tsp. coarse
capers, 1 Tbsp. (=kappertjes)
olives, 1/4 cup , sliced ( I used green olives but black olives are fine too)
rosemary, 1 Tbsp.
thyme, 
1 Tbsp.
black pepper, 1/4 tsp. , freshly ground
strong tamari, 1 Tbsp.  (gluten-free and sold at health food stores)
coconut oil, 3 Tbsp. melted
water, 1 3/4 cups / 350ml 

DIRECTIONS 1. Combine all dry ingredients in a flexible, silicon loaf pan or use a ceramic oven dish, like I did. I lined it with brown oven paper, so it doesn’t stick to the dish. Stir well. Whisk tamari, oil and water together and add to the dry ingredients, mixing very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it. 2. Preheat oven to 350°F / 175°C. 3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important). 4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

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