3 cups mixed nuts & seeds, chopped
1 cup gluten flour
1 cup white unbleached flour
3 cups whole wheat flour
2 1/2 tablespoons sugar
12 grams or 3 1/2 teaspoons yeast – quick rise, instant
2 cups water
7 tablespoons oil – canola or sunflower
Mix all of the dry ingredients, with the exception of the yeast, in a mixing bowl.
Measure the water in a separate container and heat to room temp in microwave oven.
Take aside 1/3 cup of warm water and add 1 teaspoon (5ml) of sugar. Add yeast (3 1/2 teaspoons) and stir to dissolve.
In a clean bowl, put warm water, oil and dissolved yeast. Add the dry ingredients into the wet ingredient bowl and mix thoroughly – first with spatula – then by hand.
Work the dough by hand for 5 minutes and shape into a round ball. *Note – the dough ball should be of the consistency of Playdough – not too sticky or too dry – add a sprinkling of white flour if too sticky – likewise add a few drops of water if too dry.
Set the dough aside and cover with a towel. After approximately 1 1/2 hour the dough should be almost twice original size. Punch down and reshape. Allow the dough to rise for another hour.
One hour before baking: Preheat oven to 425 F. Be sure that oven rack is in mid position.
Lightly sprinkle white flour on a baking sheet and bake for 10 min. at 425 F – then reduce heat to 375 F.
Bake for approx. 1 hour 10 min. Best to use a thermometer and bake the bread until center reaches 190 degrees F.
Remove bread and allow to cool.
This bread is suitable for those on vegan and/ or low sodium diets as there are no animal based ingredients or salt in the recipe.
Ovens may vary significantly in temperature – so it is always wise to use a bread thermometer to obtain the above temperatures.
Bread is especially delicious when toasted.
Neil Carlin - Oct, 2006