This Gluten-Free Five Seed Bread recipe from Germany forms the basis for countless delicious bread variations, including our special favorite, the Gluten-Free Chocolate Bread.
Yields 1 loaf of bread
Time: 30 minutes to prepare, 12 hours to rest, and about 60 minutes to bake
150 g millet flakes, or buckwheat flakes, or rice flakes
135 g sunflower seeds
90 g flaxseed, coarsely ground
65 g hazelnuts, walnuts, or almonds (whole, halved, or chopped small)
2 tablespoons chia seeds
4 tablespoons psyllium husk powder
1 ½ teaspoons sea salt
about ½ teaspoon each of fennel seeds, coriander seeds, and caraway seeds
3 tablespoons coconut oil or sunflower oil
350 ml water
optional: 1 tablespoon maple syrup, rice syrup, or agave syrup
pumpkin seeds or sunflower seeds
Directions for making the dough
You may want to prepare the dough in the evening, let it rest overnight, and bake it in the morning.
Line a loaf pan (21 cm x 11 cm x 7 cm high) with baking paper that protrudes over the edges, so you can easily lift the bread out of the pan.
Melt the coconut oil. Then add the water and maple syrup (if desired).
Place a dough blade into a food processor. Put all of the dry ingredients into the food processor and mix. Then gradually add the liquid ingredients. Set the food processor to knead for 3-4 minutes, until all ingredients are mixed well.
Remove the dough from the food processor. Knead the dough by hand for a few minutes, to ensure it is well-mixed and of a good consistency.
If the dough is too dry, add some water. If it appears too moist, add a few millet or buckwheat flakes.
Form the dough into an oblong shape and place it in the loaf pan. Cover with kitchen towels and leave overnight or for about 12 hours.
Directions for baking the bread
Preheat the oven to 180°C / 350°F.
Moisten the surface of the bread with a little water (using a spray bottle or brush).
If desired, sprinkle the top of the bread with pumpkin or sunflower seeds.
Bake the bread on the middle rack of the oven.
If the bread is very moist, use circulating air setting of the oven if available.
After 30 minutes, remove the bread from the oven, take the bread out of the baking pan, and moisten the surface of the bread with water again (spraying or brushing the water on the bread).
Then bake the bread upside down, without the baking pan, for about another 30 minutes.
Check the bread during the last 10 minutes of baking. It is ready when the crust is golden.
Allow the bread to cool before cutting it.
If kept in a cool place, this bread will stay fresh for several days.