This bread recipe is one that’ll please any bread lover. It echoes of the past and tastes like a staple of old Ireland. Fully gluten free and vegan with the salty addition of Dillisk seaweed- its rich flavour will leave anyone oblivious to the fact that it’s vegan and gluten free because it simply tastes so good.
Bread to me was always close to my heart. Yet the tradition of bread making is getting more and more diluted with convinience foods taking precedence to the shelves. The old art and enjoyment of smelling freshly baked bread coming from the oven after some kneading labour is something that can not be beaten.
So without further ado, let’s get to it.
The history of bread…way back at least 30,000 years, the first bread produced was probably cooked versions of a grain-paste, made from roasted and ground cereal grains and water, and may have been developed by accidental cooking or deliberate experimentation with water and grain flour. It is the most widely consumed food in the world.
2 cups of mostly ground porridge GF porridge oats
1/2 cup of GF flour
1 tablespoon of agave syrup
1 tablespoon of date syrup or fig syrup
1 teaspoon of salt and a sprinkle of pepper
1/2 cup of chopped Dillisk
1 cup of nut milk or soy milk
1 teaspoon of baking power and bicarbonate of soda
1 tablespoon of linseed
1 tablespoon of pumpkin seed
1 tablespoon of chia seeds
Mix together and place in a lined tray and pop in the oven at 180c for about half hour until golden brown and cooked. Best served with some jam and butter !