Happy Friday! I hope you are enjoying Fall so far and the last day of September. I haven’t had time for much these days, since I began life as a culinary student at The International Culinary Center. Culinary School is intense. There is so much information in such a short amount of time. There are four levels and then a two month externship at the end of the school portion. I completed level one a few weeks ago, we went over almost 400 pages of French recipes and cooking techniques in 20 days!
While it is demanding, I am very excited to go to school each and every day. There is so much culinary knowledge waiting to fill my brain! If you love food as much as I do, you know what I mean! This past week we were focused on pastry, and there are so many traditional French recipes I want to covert to allergen friendly so stay tuned! Now for the seed bread recipe….
This is based on my sandwich bread recipe, but with the addition of many seeds. This is indeed vegan, nut and soy free. It is perfect toasted with a dab of coconut oil. Enjoy!
- 4 Cups Gluten Free Flour
- 2⅓ Cup Warm Water
- 1 Package Yeast
- ½ Cup Organic Granulated Sugar
- ⅔ Cup Nutiva Coconut Oil
- 1 Tablespoon Xanthum Gum
- 1½ Teaspoon Salt
- 4 Tablespoons Poppy Seeds
- ¼ Cup Sesame Seeds
- 1 Cup Sunflower Seeds Toasted
- 1 Cup Buckwheat Groats Toasted
- ¼ Cup Chia Seeds
- Preheat oven to 350F.
- Spread sunflower seeds and Buckwheat Groats in baking sheet. Toast for ten minutes and set aside.
- Increase oven heat to 400F.
- Grease bread pan.
- In a large mixing bowl combine yeast and warm water.
- Let dissolve and sit for a few minutes.
- Gently stir in sugar and coconut oil.
- Gradually add xanthum gum, salt, and ½ cup of flour at a time.
- Stir until well combined.
- Add poppy seeds, sesame seeds, sunflower seeds, chia seeds, and buckwheat groats, stir until fully incorporated.
- Gently shape and place into prepared loaf pan.
- Bake on 400 for 55 minutes until top of loaf is golden brown.
- Store in refrigerator for maximum freshness.
- Makes one loaf.