Hearty Seed Bread with Dried Tomatoes

Name: Hearty Seed Bread with Dried Tomatoes
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 10 slices
Cuisine: Deutsche Küche
Ingredients: 120 g sunflower seeds; 50 g pumpkin seeds; 30 g peeled sesame seeds; 50 g almond sticks; 30 g walnut kernels; 20 g unsalted pistachios; 15 g chia seeds; 15 g psyllium husks; 50 g dried tomatoes; 300 ml still water; 1 pinch table salt; 1 piece baking paper

10 slices

Under an hour

New

Buy all ingredients right below the recipe

Ingredients

120 g sunflower seeds
50 g pumpkin seeds
30 g peeled sesame seeds
50 g almond sticks
30 g walnut kernels
20 g unsalted pistachios
15 g chia seeds
15 g psyllium husks
50 g dried tomatoes
300 ml still water
1 pinch table salt

Equipment

1 piece baking paper

Preparation

1
Mix all seeds and nuts in a large bowl. Roughly chop or break larger nuts like walnuts beforehand. Cut the dried tomatoes into small pieces and stir them into the nut mixture along with the chia seeds, psyllium husks, and a pinch of salt.
2
Add the still water and mix everything thoroughly. Let the mixture rest for about 10–15 minutes so that the chia seeds and psyllium husks can absorb the moisture and a binding structure forms.
3
Meanwhile, preheat the oven to 180 °C top/bottom heat. Line a loaf pan with baking paper and spread the dough evenly in it, pressing it down firmly.
4
Bake the bread for 55 minutes. Then carefully lift the bread out of the pan with the baking paper, place it on a baking sheet, and bake for another 15 minutes on the other side (or without the pan) until it is crispy all around. Let it cool completely before slicing.

Knuspr-Küche

Tipp: Das Brot schmeckt besonders gut mit einem cremigen Kräuterquark oder Avocado-Aufstrich. Da es keine Konservierungsstoffe enthält, bewahren Sie es am besten im Kühlschrank auf oder frieren Sie einzelne Scheiben ein.