Vitality bread in a preserving jar - baked with seeds and nuts
- Vegan - Lactose-free - Gluten-free
Preparation time: 120 min - Difficulty level: medium
Ingredients for 2 500 ml jars with straight walls:
- 120 g gluten-free rolled oats
- 100 g sunflower seeds (soaked in water for 1/2 hour)
- 80 g linseed
- 50 g hazelnuts (soaked in water for 1/2 hour) - 50 g pumpkin seeds (soaked in water for 1/2 hour) soaked in water for 1/2 hour)
- 50 g pumpkin seeds (soaked in water for 1/2 hour)
- 20 g psyllium seeds
- 20 g chia seeds
- 2 tsp salt
- 2 tbsp olive oil
- 400 ml water (possibly a little more after the swelling time)
- 120 g gluten-free rolled oats
- 100 g sunflower seeds (soaked in water for 1/2 hour)
- 80 g linseed
- 50 g hazelnuts (soaked in water for 1/2 hour) - 50 g pumpkin seeds (soaked in water for 1/2 hour) soaked in water for 1/2 hour)
- 50 g pumpkin seeds (soaked in water for 1/2 hour)
- 20 g psyllium seeds
- 20 g chia seeds
- 2 tsp salt
- 2 tbsp olive oil
- 400 ml water (possibly a little more after the swelling time)
Here you get a delicious & healthy bread - without any flour - baked in a preserving jar. So you always have fresh bread at home or a special gift idea.
Of course, you can also use other bread doughs to bake in the jar. Some preparation is required for this gluten-free bread recipe, as the dough needs 3 hours to rise.
Preparation:
Drain the soaked seeds and nuts.
Mix well in a bowl: rolled oats, sunflower seeds, linseed, chopped hazelnuts, pumpkin seeds, psyllium seeds, chia seeds and salt. Add water and olive oil and mix well.
Once you have mixed everything well, cover the dough and leave it to soak for 3 hours. The mixture should still be moist after the soaking time - add a little more water if necessary.
Then fill the dough into the greased jars one tablespoon at a time and press down firmly so that there are no air holes.
Clean the rims of the jars with a cloth and a little vinegar and place in the oven on the middle shelf without the lids.
Set the oven to 200 degrees top/bottom heat and bake the loaves for approx. 40-50 minutes.
Storage tip:
After baking, immediately place a matching rubber band on the preserving jar and the lid and close with 2 clips.
This will keep your bread moist and will keep for approx. 3 - 4 weeks.
The rubber band and the lid should be placed in vinegar water beforehand to ensure that they are really clean.
All in all, a well-rounded solution ;-)
