Flat Health Bread Baked in Oven

Total Time
35mins
Prep
5 mins
Cook
30 mins

Delicious with a nice curry. You can add any additional nuts/seeds you desire. Do not know where I got the recipe so I apologise!

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Ingredients

Nutrition

Directions

  1. Preheat oven to 375°F Grease up a flat pan (pizza or cookie sheet).
  2. In a bowl combine the dry ingredients.
  3. Make three wells in this mixture and put the oil in one, the molasses or other sweetener in another and the vinegar in the last.
  4. Pour the water over this and mix the whole thing up quickly.
  5. If required, add a bit more water in order to ensure all ingredients are moistened. Fold in any extras and plop the very thick batter (or is it a very sticky dough?) onto the greased pan and flatten out with the back of a wooden spoon.
  6. Bake at 375 for about a half an hour. It should be firm in the centre, golden on top and brown on the edges.
  7. Here are some of the variations we like to use:
  8. "Sunnyboy" - rye flour, wheat bran, whole wheat and 3 Tbs. flax (really good with strawberry jam)
  9. "Sunnygirl" - 2/3 c oatmeal, 1/3 cup soy flour, 2/3 cup oat bran, 1 2/3 cup whole barley flour, 3 tbsp flax, 2 Tbs. sunflower seed, sweetened with 2 Tbs. pureed applesauce (omit molasses), and sprinkle top with a bit of oatmeal and sunflower seeds prior to baking.
Most Helpful

5 5

This was SO good! I made it as directed-used oat flour for the "optional" flour. I used honey for the molasses, olive oil, lemon juice-and added a LOT of italian seasoning & a little oregano, too. I enjoyed some with my dinner w/ a little garlic butter. Thank u so much for sharing!

5 5

If you love bran muffins you will love this bread I really enjoyed it.I topped with sunflower seeds as other suggested but mine kept falling off so it may be a good idea to press them in well or fold into mixture.In terms of calories fiber and low sugar content you can't do better and its awesome with some peanut butter microwaved on top Yumm Thank You!

5 5

I adore this bread!! I can't thank Chef "Wendys Kitchen" enough for sharing this treasure with us. I like the options that have been pointed out as suggestions for the combos of whole grain flour types as well as the extras to add at the end as a topping. I have made a few batches and had a blast experimenting with the ingredients. I began with the blend first suggested of wheat bran, whole wheat flour and then tried both the oat and buckwheat as a third flour. For the extras to fold in I used sunflower and flax seeds in one batch and oatmeal, currents and sunflower seeds in others. The last loaf I just made I brushed with a wash of honey and sprinkled sea salt and raw seeds along the top of the crust. I really think that there is no way you can go wrong with this wonderful recipe. Again thanks to the Chef and the wonderful "sunny" suggestions!!