bien cuit

Fruit and nut breakfast loaf

breads, breakfast | May 10, 2017 | By

Here’s a lovely loaf to serve for breakfast, toasted or plain, or later in the day with cheese. I made it as mid-morning taster for my students today. It got a thumbs up all round – chewy, crusty…just like REAL bread!

It is based on the seeded wholegrain loaf found here. Measure the grains out and soak them during the day, finish it off in the evening, bake and there you are – a delicious breakfast to wake up to! Make it in a shallow square tin and cut it horizontally into two layers to maximise the crust.

As always use my suggestions for the fruit and nuts as just that, a suggestion only. I happen to love figs with their gritty chewiness, but I know they are not everyone’s cup of tea. Another time I make it I might use apricots and almonds, or cranberries, pistachios and pumpkin seeds (a combination that for me always screams Christmas!). One thing’s for sure – there will be a next time!

Did I mention it makes fabulous crusty, chewy toast?!

This loaf keeps well and lasts about 4-5 days at room temp. Do please leave me a comment if you make it.

 

Fruit and nut breakfast loaf

90g (1/2 cup) raw buckwheat groats
100g (1/2 cup) uncooked brown rice
90g (1/2 cup) uncooked millet
water + 1tbsp cider vinegar for soaking
20g psyllium husk
250ml water
2 tbsp cider vinegar
1 tsp bicarbonate of soda
1 tsp sea salt
40g whole hazelnuts
40g dried figs, chopped
20g raisins or sultanas

for tin:
knob of butter

1. Place all the wholegrains in a large bowl, cover with water, add 1 tbsp cider vinegar, stir and leave overnight 12-24 hours to soak.
2. The next day drain and rinse the grains thoroughly, then drain well again and place in a food processor or Thermomix.
3. Preheat the oven to 180C (160C Fan). Grease a 20cm square tin with butter.
4. Measure the water in a small bowl, add the psyllium, stir and set aside for 5 mins to gel.
5. Place the 2 tbsp vinegar, bicarb, salt and gelled psyllium in with the grains and process until fairly smooth, scraping down the sides occasionally.
6. Add the nuts and fruit and mix to combine.
7. Turn the mixture into the prepared tin and smooth the top with a wet spatula. Score with a blade.
9. Bake for 60 mins then remove from the oven, remove from the tin and return to the oven shelf (without a tin) for a final 20 mins to brown the bottom crust.
11. Remove and cool on a cooling rack until completely cold before slicing. Slice horizontally to make larger slices.

Comments

  1. Leave a Reply

    Michelle Joseph
    May 10, 2017

    This is a delicious breakfast, snack time, or any time bread! Packed with proteins! Love it!

    • Leave a Reply

      LisaR
      May 10, 2017

      Exactly Michelle – why limit yourself to eating just at breakfast time!

  2. Leave a Reply

    Mary Berry
    May 10, 2017

    Delicious. Now need to make myself and will add avocado for a yummy breakfast. Will have to hide from my children or they will eat the lot.

    • Leave a Reply

      LisaR
      May 10, 2017

      Your children clearly have very good taste!

  3. Leave a Reply

    Mary Berry
    May 10, 2017

    Tasty! Now need to make myself and will add avocado for a yummy breakfast. Will have to hide from my children or they will eat the lot.

  4. Leave a Reply

    Alayne
    May 11, 2017

    Amazing bread. So delicious its hard to believe it is gluten free! Thank you 🙂

    • Leave a Reply

      LisaR
      May 11, 2017

      It’s so deliciously chewy isn’t it Alayne? Hope you have a go at making it soon.

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