This grain, nut, dairy and coconut free bread is super easy to make and bake. Short list of simple and readily available ingredients, simple and straight forward baking, make preparation and baking of this bread a reliable process without hidden difficulties.
- 150g apple pieces
- 2 large eggs (104-108g without shells)
- 100g pumpkin seeds (sunflower kernels), ground and sifted
- 50g flax seeds, ground and sifted
- 20g chia seeds, ground and sifted
- 5g (1 tea spoon) baking soda
- 6g (1 tea spoon) salt
- 1 tea spoon cumin powder
- 1 tea spoon garlic and chilli paste (can be substituted for other spices or omitted altogether)
- 1 tea spoon of pumpkin seeds/ sunflower kernels for decoration
- oil to grease the tin
I had a question about fresh apple replacement with commercial pure apple puree/sauce in the recipe. I tried this replacement and baked the loaf of bread with SPC pure apple pure and sunflower kernels. I used 150g apple pure. The only difference was more intense dark colour of the bread, with no changes to its taste.
- grind pumpkin seeds, flax seeds and chia seeds, sift them all into one bowl
- add baking soda and cumin powder
- combine all dry ingredients together
- peel and core and apple
- blend apple pieces with salt and garlic and chilli paste in food processor for 1 min
- add eggs and beat on medium-high for 7 min until the mixture becomes pale and at least doubles in volume
- pour the mixture into a wide bowl
- add dry ingredients and mix them in with a whisk until fully incorporated, the mixture will lose volume
- spoon thick batter into greased medium size bread loaf tin (I used avocado oil and 20cm x 10 cm tin, measurements at the top of the tin)
- make 1 cm deep incision in the middle of the dough
- sprinkle pumpkin seeds on top (optional)
- bake in preheated to 170C for 55min. (I used 2 baking regimes: fan forced and no fan, no fan regime gave better rise)
- I like to leave the loaf on a wire rack to cool down in switched off oven, but it is not necessary
Bread preparation with apple pure/sauce as an ingredient was slightly different. It included beating apple pure with eggs until pale and triple in size, grinding all seeds and sifting them, mixing ground seeds with cumin, salt and baking soda, adding dry ingredients to wet ingredients, including tea spoon of spicy paste, transferring the soft dough into greased with olive oil baking pan, and baking the loaf for 60min in the preheated to 170C fan-forced oven. The loaf was left to completely cool down in the switched off oven. Baking bread with apple sauce/puree in the recipe has one big difference. It was not enough to generously grease the pan, baked loaf did not separate easily from the loaf tin. I would advice to line the tin with baking paper to avoid this problem, or bake this bread shaped as bread rolls or baguettes.
This bread has a light and fluffy texture and is not as dense as all vegetable breads I baked. The texture is spongy enough to make French toast with this bread. It is easy to slice, it does not crumble, it freezes and defrosts well. It tastes like bread, I did not taste either apple, or cumin in it, just normal dark bread. With the short list of ingredients, I recommend you try this bread, simply to see how easy is to make it.
The photo above is of the first loaf I baked in a larger bread (21cm x 11cm) tin in fan forced oven.
Sizes for bread loaf tins, measured at the bottom of the tins, were 16cm x 7cm and 17.5cm x 8.5cm respectively.
Ground flax seeds replacement with flaxseed flour in the recipe allows to bake buns and baguettes.