Big Sky Bakery Inspired Bread

There's a bakery in Birmingham that bakes a delicious 7 seed bread. Unfortunately, it contains wheat flour and I can no longer eat it. The bread is a moist and sweet brown loaf studded with seeds throughout and rolled in sunflower seeds. I loved it, and I missed it...until I came across this recipe.

The flavor of this bread is so similar to Big Sky Bread and makes for a great breakfast or snack. It's incredibly hearty and filling and loaded with healthy seeds and nuts!


Big Sky Bakery Inspired Bread

Prep Time: 2 hours
Cook Time: 50 minutes
Total Time: 2 hours 50 minutes

Yields 1 loaf

Ingredients:

• 1 cup raw sunflower seeds, you can use seasoned ones if you want a different flavor
• 1/2 cup flax seeds
• 1/2 cup raw almonds or other nuts
• 1 1/2 cup gluten free old fashioned rolled oats
• 2 tbs. chia seeds
• 3 tbs psyllium seed husk powder
• 1 tsp fine grain pink Himalayan sea salt
• 1 tsp ground cinnamon (optional)
• 1/2 cup dried cranberries or other fruit (optional)
• 1 tbs maple syrup
• 1/4 cup apple sauce
• 1 1/2 cups water

Instructions:

1. Line a loaf pan with parchment paper and set aside. In a large bowl mix the sunflower seeds, flax seeds, almonds, oats, chia seeds, psyllium, salt, and cinnamon and cranberries if using. 
2. In a measuring cup, mix together the maple syrup, apple sauce and water. Pour the mixture over the dry ingredients and mix until a thick dough forms. 
3. Transfer the dough to the prepared loaf pan and smooth out the top of the loaf. Let the loaf rest for at least 2 hours and up to overnight on the counter. The dough is ready to be baked when you can tug at the side of the parchment paper and the dough retains its shape. 
4. Heat the oven to 350 F. Bake the loaf on the middle rack for 20 minutes. Remove the loaf from the pan and place it upside down on the oven rack. Bake for an additional 30 to 40 minutes. The bread is done when it sounds hollow when tapped. 
5. Let the bread cool completely before slicing. This bread should be stored in an airtight container in the fridge for a week or for three weeks frozen. Slice before freezing.

Adapted from My New Roots