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Quick Seed Loaf

Quick Seed Loaf

Franschhoek chef Jean Pierre Smith’s reputation is on the rise at Lust Bistro and Bakery. Try his Quick Seed Loaf…

Makes 2 loaves

“I probably do not need to elaborate on why I am sharing this recipe. There has been a tremendous demand in the last 18 months for this particular bread. We use psyllium husk as the binding agent for all the protein-rich seeds. Psyllium husks are portions of the seeds of Plantago ovata, native to India, Bangladesh and Pakistan. It is not digestible – which may sound at odds with including it in a recipe – but the up-side (or down-side, depending on your angle) is that it is a source of soluble dietary fibre – which may improve gastro-intestinal tract transit.”

Seed Loaf

Franschhoek chef Jean Pierre Smith’s reputation is on the rise at Lust Bistro and Bakery. Try his Quick Seed Loaf... Recipes Quick Seed Loaf European Print This
Serves: 1 loaf
Nutrition facts: 200 calories 20 grams fat
Rating: 4.0/5
( 3 voted )

Ingredients

  • 100g psyllium husks
  • 80g linseeds
  • 140g sunflower seeds
  • 30g sesame seeds
  • 30g pumpkin seeds
  • 10g gluten-free baking powder
  • 10g bicarbonate of soda
  • 5g celery salt
  • 10 free-range eggs
  • 90g extra virgin, cold-pressed
  • olive oil
  • 250g coconut milk

Instructions

  1. Preheat oven to 160ºC.
  2. Combine all dry ingredients.
  3. Whisk eggs, oil and coconut milk in a large bowl. Add the dry ingredients to the wet ingredients and whisk (Don’t worry – within minutes the psyllium husk will absorb the liquid and thicken the batter, so keep your greased bread tins nearby). Divide mixture into 2 greased, 650g bread tins (190mm x 95mm x 60mm). Bake for 55 minutes. Allow to cool in tins for 10 minutes before un-moudling.

Here are chef JP’s 5 Tips for Successful Breadmaking

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