We’ve been fans of “Euro bread” for years. What we call Euro bread is basically a whole grain, seed and nut bread that resembles a brick and is usually found in health food stores. Typically, the bread is thinly sliced and toasts up nicely. We love it with peanut butter (or any nut butter), Nutella, cheeses, smoked salmon, or basically anything we can find in the fridge that we would normally eat on a cracker. One of our favorites is toasted Euro bread, with a smear of keffir cheese, slices of cucumber, pickled red onions, and a few grinds of pepper – crunchy, tart, cool, and tangy. Just thinking about it makes me hungry.
How to make the bread has always been a mystery to us. We assumed it would be super complicated and would require a laundry list of ingredients and special equipment. To our surprise we found the opposite to be true. Yahoo! had a story in their food section from My New Roots about “seed bread.” A google search produced several helpful recipes. The following recipe is easy. The most challenging ingredient to find is the psyllium husks (the stuff in Metamucil). No kneading the dough. No waiting for the dough to rise. All it takes to make the bread mixing the ingredients, waiting for everything to absorb the water, and baking. Once cool, simply slice, toast and enjoy.
To those who care, yes this is gluten-free, and yes this is paleo, and yes this is also vegan. But really, who cares! The only thing we care about is how delicious it tastes. Forget about all the labels and just whip up a batch. Nuts and seeds can vary, just remember to use the psyllium husks or the whole thing will wind up crumbling.
Euro Seed Bread
1 cup multigrain cereal
1/2 cup raw almonds
1/3 cup millet
1/3 cup pistachios
1/3 cup chia seeds
1/3 cup flax seeds
3 tablespoons psyllium husks
1 teaspoon salt
2 tablespoons coconut oil
2 tablespoons honey
1 1/2 cups warm water
Add the multigrain cereal, almonds, millet, pistachios, chia seeds, flax seeds, psyllium husks, and salt to a food processor, pulse 4-5 times, pour into a bowl.
Combine coconut oil, honey, and warm water together. Add to nut and seed mixture then stir to combine. Line a small loaf pan with parchment; add the mixture to the pan and allow to sit for 2 hours or overnight. Bake at 350 degrees for 45 minutes. Cool, slice, and enjoy.
Love this stuff. Never knew what it was called. Never knew it was so easy to make. Thanks for sharing. I will make a loaf tomorrow.
Let us know how it turns out.
It turned out! I used almond oil since that is what I had handy. And I added dried cherries since that is what my German grandmother would have done, if I had a German grandmother. I have been having this with my coffee all week. Love it. Only change I would make next time is soaking the millet overnight so that the bread was a bit less coarse.
LikeLiked by 1 person
Next time I make it I’ll try adding dried cherries and maybe other fruit. Grandmothers know best.
I’ve not seen anything like this before – I certainly like the idea. Especially all the different types of seeds/nuts. Delicious.
LikeLiked by 1 person
Thannks for the note, Nick!
Thanks for the comment. The best thing about this recipe is any combination of nuts and seeds work perfectly. Enjoy!