I haven’t posted a bread recipe in a while now, which might make you think we don’t like bread or don’t eat bread very often. We absolutely do, but most weeks I don’t put bread baking high on my list of prioritizations. I love to have a Danish rye bread or some kind of sour dough (preferably spelt or rye) on hand for my daily avocado toasts, but most often I buy it at my local bakery. And I always like to have a low carb/high protein option on hand too, and since I first baked this bread about a year ago it is my go-to recipe when in need of a low-carb option. It is perfect for lunches or a light evening meal when you don’t have much time to cook.
The recipe is originally from this book on gluten free bread by Maria Blohm and Jessica Frej. I shot all the photos for the book, and of course also got to try most of the bread in there. I instantly fell in love with the seed bread, originally baked as little round buns, but I sometimes like to make it into a flatbread like in this recipe.
Scroll further down for my fillings suggestion and a super delish tahini dressing with both smoked salt and smoked paprika. Yum – so good with sweet potatoes!
Happy baking!
Five seeds flatbread (gluten free, vegan, paleo)
makes 6-8 squares
Step 1
6 tbsp (50 g) pumpkin seeds
6 tbsp (50 g) sunflower seeds
4 tbsp (40 g) sesame seeds (unhulled)
2,5 tbsp (20 g) chia seeds
2,5 tbsp (20 g) psyllium seeds
1 tbsp (10 g) rosehip powder
1 cup + 3/4 cup (400 g) water
1) In a large bowl mix all the ingredients for “step 1” and let sit covered at room temperature for at least 5 hours to swell up.
Step 2
1 tsp (3 g) active dry yeast (or 10 g fresh yeast), dissolved in 1 tsp water
3/4 cup (60 g) almond flour (or ground almonds)
6 tbsp (50 g) buckwheat flour
1/2 tsp sea salt
1 tsp (5 g) psyllium husks
…
seeds of your choice to sprinkle on top (optional)
1) Add the dissolved yeast to the seed mixture and blend well with a wooden spoon or fork. Add the rest of the ingredients in “step 2” and make sure everything is well blended. Cover and leave to rise for three hours.
2) Preheat the oven to 200 ° C (400° F). Transfer the dough to a parchment paper on a baking sheet, and form into a rectangular shape (about 20×30 cm) by flattening the dough with your hands. You can wet your hands with water if you find it sticky.
3) Sprinkle seeds on top (optional) and bake on the middle rack in the oven for 30 minutes or until slightly golden and firm. Remove from the oven and let cool completely covered with a tea towel. Cut the bread into 6-8 squares/rectangles. The bread keeps well in a sealed plastic bag for 3-4 days.
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Fillings suggestion
avocado mashed with a squeeze of lemon juice
baked sweet potatoes
finely shredded cabbage (or salad)
radish sprouts
smokey tahini dressing
Smokey tahini dressing (perfect with sweet potatoes!)
4 tbsp tahini
3-4 tbsp water
juice from 1/2 lemon
1/2 garlic clove, finely chopped
¼ tsp smoked sea salt
¼ tsp smoked paprika
¼ tsp freshly ground black pepper
1) Put all ingredients for the dressing in a blender (or use a hand held) and blend well. Add more water if needed to adjust consistency. Store the dressing in an airtight jar or bottle in the fridge until using. Keeps for 5-6 days in the fridge.
