Veganski hleb sa semenkama i bademima (Vegan bread with seeds and almonds)

Sastojci: 265 g ovsenih pahuljica, 120 g semenki bundeve, 120 g mlevenih badema, 75 g semenki suncokreta, 50 g mlevenih semenki lana, 30 g ljuske psilijuma, 3 kašike čia semenki, ½ kašičice soli, 1 kašika javorovog sirupa, 600 ml filtrirane vode, ½ kašičice kurkume u prahu, ¼ kašičice kardamoma u prahu, ½ kašičice cimeta u prahu, 1 kašičica suvog origana.

Priprema:

1. U činiji pomešajte sve suve sastojke – ovsene pahuljice, semenke bundeve, semenke suncokreta, mlevene bademe, mleveno laneno seme, ljuske psilijuma, čia seme, kurkumu, kardamom, cimet, origano i so.

2. Dodajte javorov sirup i vodu. Dobro promešajte dok sva voda ne upije.

3. Obložite pleh za hleb dimenzija 20x10 cm papirom za pečenje. Sipajte smesu u pleh i rukama čvrsto pritisnite smesu. Poravnajte vrh.

4. Pokrijte testo i ostavite da odstoji na sobnoj temperaturi preko noći ili do 24 sata.

5. Zagrejte rernu na 175°C (350°F) i pecite 1 sat i 30 minuta, ili dok hleb ne potamni i ne ispeče se. 

6. Izvadite hleb iz rerne i ostavite da se hladi najmanje 2 sata. 

Hleb mora biti potpuno hladan pre sečenja. 

7. Za serviranje, možete prepeći kriške u tosteru i jesti ih same ili sa prelivima po vašem izboru. 

8. Hleb čuvajte u hermetički zatvorenoj posudi do 5 dana ili u zamrzivaču 2 meseca.

Ingredients: 265 g rolled oats, 120 g pumpkin seed, 120 g ground almonds, 75 g sunflower seeds, 50 g ground flax seeds, 30 g psyllium husk, 3 tablespoons chia seeds, ½ teaspoon salt, 1 tablespoon maple syrup, 600 ml filtered water, ½ teaspoon turmeric powder, ¼ teaspoon cardamom powder, ½ teaspoon cinnamon powder, 1 teaspoon dry oregano.

Preparation:

1. In a bowl, mix all the dry ingredients – rolled oats, pumpkin seeds, sunflower seeds, ground almonds, ground flax seeds, psyllium husk, chia seeds, turmeric, cardamom, cinnamon, oregano and salt. 

2. Add the maple syrup and water. Stir well until the water is soaked up.

3. Line a 20x10 cm (8×4 inches) loaf pan with baking paper. 

Pour the mixture into the pan and use your hands to press the mixture firmly together. Smooth the top.

4. Cover the dough and let sit at room temperature overnight or up to 24 hours.

5. Preheat the oven to 175 C (350 F) and bake for 1 hour and 30 minutes, or until the bread is dark and toasted. 

6. Remove the bread from the oven and let cool for at least 2 hours. 

The bread needs to be completely cool before slicing.

7. To serve, you can toast the slices and eat plain or with toppings of your choice.

8. Keep the bread in an airtight container for up to 5 days or in the freezer for 2 months.