This dense, rustic flat bread has a satisfying nutty taste and crunchy texture around the edges. It’s great served with soups and stews, or salads. It’s also nice on it’s own, spread with honey or avocado as a snack or light meal. Best served warm, right from the oven.
Because it’s wheat-free, this bread doesn’t contain the amount of gluten that a wheat-based loaf would, so therefore it doesn’t puff up and create a light, airy bread like wheat-based loaves. It’s more a cross between a flat-bread and a cracker, crunchy around the edges. But I love the texture, it feels much more substantial than a typical airy loaf. It’s chewy in the middle, crunchy around the edges and much more flavorful than wheat flour. Oh, and it’s vegan as well.
This is one of the easiest and quickest bread recipes I’ve ever used. No bread maker or mixer required, it’s easy enough to do it all manually. You don’t need to wait until the dough rises (proofs), so it’s a great option for whipping up some bread at the last minute to go with your meal.
2 cups barley flour
2 tsp wheat-free baking powder
1 tsp sea salt
3/4 cup water
2 tbsp olive oil
1 tbsp flaxseed (linseed)
2 tbsp sunflower seed
Preheat oven to 200 C/400 F. Lightly oil a baking sheet. Sift the flour, baking powder and salt into a mixing bowl. You can use a fine-mesh strainer instead of a sifter. Just use a spoon to tap the sides of the strainer to sift the dry ingredients through the mesh. You can also use the spoon to ‘stir’ the flour if you prefer, make sure the spoon is touching the bottom of the strainer and stir in a circular motion just inside the rim of the strainer.
Once all the dry ingredients are sifted, blend the water, olive oil, flaxseed and sunflower seeds in a high-powered blender until liquefied. The non-vegan version calls for cream and milk, so you’re creating a seed milk substitute. Fold this seed milk into the flour and mix until it forms a dough.
Turn the dough out onto a lightly floured surface, and using your hands shape it into a flat round shape about 1 cm (1/2 inch) thick.
Slide the loaf onto the baking sheet and use a knife to score the top of the loaf to form the slices. Then using the prongs of a fork, make indentations all over the top of the loaf.
Bake until pale golden in color, about 15-20 minutes. Cut or break into wedges along the score lines and serve warm.
Makes 1 small loaf.
- Add a handful of sunflower seeds to the sifted flour just before adding the liquid ingredients.
- Add 2 tbsp citrus zest (lemon, lime or orange) to the flour mixture just before adding the liquids.