I met the Sunrise Seed Loaf during a brunch on one of my esoteric travels, and let me tell you, it was a revelation. This loaf was unlike any other bread I had encountered before. The combination of whole grains, legumes, and seeds gave it a depth of flavor and nutrition that was truly unique. The high-protein, low-calorie profile made it a perfect fuel for my continued wanderings, and the plant-based ingredients were just the kind of sustenance my soul craved.
As I savored each bite of the Sunrise Seed Loaf, I felt a connection to the land and the earth. It was like I could taste the sunshine, the fertile soil, and the hard work of the farmers who had grown these wholesome ingredients. The bread was seasoned with garlic powder, onion powder, rosemary, and nutritional yeast, which added a savory and umami quality that was both satisfying and nourishing.
In that moment, I felt a sense of kinship with the world around me, and with all those who seek to live in harmony with nature. The Sunrise Seed Loaf had opened my eyes and my heart to the beauty of simple, wholesome ingredients and the power of a nourishing meal to connect us to the world around us.
Sunrise Seed Loaf
Ingredients
- 1 cup whole wheat white flour
- 1 cup rolled oats
- ½ cup cooked lentils
- ¼ cup ground flax seeds
- ¼ cup chia seeds
- ¼ cup sunflower seeds
- ¼ cup quinoa cooked
- ¼ cup brown rice cooked
- ¼ cup white beans mashed
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried rosemary
- 2 tbsp vital wheat gluten
- 1 packet active dry yeast or 2 1/4 tsp
- 1 tsp salt
- 1 ½ cups warm water
- 1 tbsp maple syrup or agave nectar
- Optional: additional seeds for topping
Instructions
- Preheat oven to 350°F (180°C). Line a bread pan with parchment paper.
- In a large mixing bowl, combine the whole wheat white flour, rolled oats, cooked lentils, ground flax seeds, chia seeds, sunflower seeds, cooked quinoa, cooked brown rice, mashed white beans, garlic powder, onion powder, dried rosemary, and vital wheat gluten. Mix well.
- In a separate small bowl, dissolve the active dry yeast in 1/4 cup warm water (105°F to 110°F) and 1 tablespoon of maple syrup or agave nectar. Let the yeast mixture sit for 5-10 minutes, until it becomes frothy.
- Add the frothy yeast mixture to the bowl with the dry ingredients and stir until everything is well combined.
- Add the salt and 1 1/2 cups warm water to the bowl, and mix everything together until the ingredients are well combined.
- If desired, sprinkle a handful of additional seeds over the top of the batter and use your fingertips to gently press them into the batter.
- Use a sharp knife or a pair of kitchen scissors to make 2 or 3 shallow cuts diagonally across the top of the loaf, at a slight angle.
- Let the bread rise in a warm, draft-free area for about 60-90 minutes, or until it has doubled in size.
- Bake the bread for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Then remove it from the pan and let it cool completely on a wire rack.
Review:
Do you like the taste of Thanksgiving stuffing, but with the texture of banana bread? If so, boy do I have the recipe for you! It’s not bad… but it’s not good.
I’ll eat it, and I won’t be bothered by it, but I was really hoping for a more fluffy bread–despite bring reassured many times that “the dough should rise and become more cohesive.”
I’m going to experiment more with unique bread recipes and bread prompts… I bet there’s a winner somewhere!
Can you provide me a recipe for a high protein, low calorie vegan bread? I have whole wheat white flour, rolled oats, lentils, ground flax seeds, chia seeds, sunflower seeds, quinoa, brown rice, and white beans. Any combination of these can be used, along with items that can be found in a regular pantry, such as spices, yeast, plant-based milks, etc.
I didn’t expect it to use EVERYTHING.
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