No matter how busy or where I am, sometimes everything just feels better after a slice of some nice good bread. Growing up in Germany good bread would be available in walking distance. Most of the times we would make our own at home anyway, so the house would smell just yummy when coming home. Nothing could top a breakfast when there was fresh bread around.
What’s a good bread? Well, there are probably lots of opinions out there. To me, a good bread is one that is not just white flour and shrinks in the toaster to a third of its original size. A good bread is filling, has some flavor and awesome nutrients either through a selection of seeds or mix of quality flours. Plus it doesn’t need much topping creativity to satisfy the tastes buds.
Since being in New Zealand, I soon realized that bread is not as much of a big deal as back in Germany. Not that you can’t get delicious baking around her. Yet most commonly you’d buy a loaf of toast. Uhh my cravings for that yummy kind of bread grew and grew over the years and paying dollars and dollars on one loaf was not the way to go. So I had to find something I could easily make at home any time and without a bread maker. Trying and testing through different recipes, I got to this one here:
It is super simply and quick to make. And it is delicious. It’s a bit more on the salty side which I quite like, but it also goes well with some peanut butter and sliced banana. Though my favorite topping is avocado. That combo never disappoints and ticks all the boxes for me 🙂
- 1 egg
- 1 cup buttermilk
- 1 tsp baking soda
- 2 tsps baking powder
- 150g wholemeal flour
- 50g almond meal
- 100g rye flour (or a mix of rye flour and bran flakes)
- 2 Tbsp psyllium husk
- Pinch of salt
- 50g – or more- seeds (I like a combo of pumpkin, sunflower, and flaxseeds)
Mix it up
- Preheat oven to 180°C. Mix egg, buttermilk, baking powder and soda.
- Mix other dry ingredients in a bowl and pour wet mix into it until well combined.
- Place dough on the baking tray (use baking paper). Shape into a big circle, about 2cm thick. You might need some extra flour as the dough is quite sticky. Use knife to press a slight star-shape on top.
- Bake for ca.45min or until golden brown.
- Store in airtight container for up to 3 days (refrigerated for up to 5-6 days).
Happy Baking 🙂