Sunday baking: Multi-everything bread / My favourite greens

Nothing better than freshly baked homemade bread – especially on a Sunday morning, am I right? I usually don’t eat bread for breakfast (because I prefer sweet breakfasts), but I love to have homemade bread with lunch or dinner or as a snack. I like my bread seedy, nutty, nourishing and eaten alone, without toppings. No need to say that the bread I’m about to introduce meets all the criteria. Moreover, it contains only wholegrains and no added syrups or sugars – only organic unsweetened applesauce to give some texture. I like to use a mixture of nuts and seeds for the bread, depending on what I have on hand each time, but I normally use more almonds and less hazelnuts + more pumpkin seeds and less sunflower seeds. Just decide upon your preference but note that different nut/seed combos may affect the bread texture and thus the easiness of cutting it. With all the nuts, seeds and coconut oil this bread is very satisfying, full of healthy oils and makes an easy lunch with for example a salad or some vegetable soup. The bread can be stored in an airtight box for up to 5 days and it also freezes well and tastes amazing also as toasted. Are you ready to try?

Multi-everything bread

Inspired by My New Roots’s “Life Changing Loaf of Bread”

What you will need:

2dl pumpkin seeds/sunflower seeds/ flaxseeds (I like to use a combo)

1,5dl almonds/hazelnuts (I like to use a combo)

2,5dl oat flakes (“rolled oats”)

1dl rye flakes

3tbsp wholegrain spelt flour

2tbsp chia seeds

2tbsp ground flaxseeds

1,5tsp Himalayan salt (or other good quality salt)

3tbsp coconut oil

1dl unsweetened applesauce

2,5dl water

How to do it:

  • Start by chopping your almonds and/or hazelnuts roughly (this will make the bread easier to cut as the chunks are not that big).
  • Mix together all dry ingredients in a bowl (including nuts and seeds).
  • Separately, mix together melted coconut oil, applesauce and water. Make sure that the water and applesauce are not too cold so that the coconut oil remains liquid.
  • With a spoon, mix together dry ingredients with the liquid.
  • Pour the mixture into a bread loaf pan, distribute evenly, and let it sit on the counter for at least two hours but can be overnight. The dough is ready when it keeps its form in the loaf pan.
  • Bake in the oven in 175c for 20 minutes, then flip and remove the loaf pan and bake for another 30-40 minutes until golden brown.
  • Enjoy with whatever you like, for example with soup or salad to make a nourishing lunch.

So I obviously had multi-everything bread for lunch today, but what about dinner? (Hint: check the picture below). It’s just simple wholegrain rye spaghetti, cherry tomatoes, a poached egg and a super easy and quick but tasty green sauce. This sauce/spread combines three of my absolute green favorites: broccoli, coriander and avocado and it’s just perfectly light but still oh so satisfying…

Three-green spread (single-serve)

What you will need:

A big handful of broccoli

A big handful of fresh coriander or basil or parsley (choose your favourite!)

1/4 of a big avocado

1/3 tsp granulated garlic

a squeeze of lemon

water to thin

Himalayan salt to taste

How to do it?

  • Steam your broccoli or cook it otherwise until vibrant green. Let it cool down.
  • Process together broccoli, herbs, lemon juice and garlic.
  • Mash in the avocado with a fork and add a little water to thin, then process again.
  • Serve with your favourite pasta or whatever you like, maybe even the multi-everything bread, enjoy!

xx a

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