GLUTEN FREE
WONDER BREAD

glutenfreies Wunderbröd
Photo: Katja Mathes

TIPS

You have probably heard of Wunderbrød from Bauckhof. You can buy it in organic stores and all major supermarkets.

It’s packed with seeds and nuts and is also gluten-free. If you already have plenty of nuts and seeds at home, you can easily bake the Wunderbrød yourself.

The bread stays fresh for several days when stored in a linen bag in the kitchen. I always freeze half of the sliced bread, so I have a healthy alternative to regular bread available.

“Dear Susanne, here’s a little tip for the Wunderbröd: replace 30ml of water with apple cider vinegar. This will make the bread last longer, and the vinegar will evaporate during baking, so it won’t taste sour. Personally, I also add a teaspoon of bread seasoning. Best regards, Kerstin”

glutenfreies Wunderbröd
Photo: Katja Mathes

PREPARATION

This is how you prepare the Wonder Bread:

1. mix all the dry ingredients.

2. Pour the rapeseed oil into the water.

3. now pour the liquid ingredients into the dry ingredients and mix everything thoroughly. If it still seems too solid, add a little more water. The flaxseed and psyllium husks swell quickly.

4. Fill the mixture into the lined loaf tin.

5. smooth out the surface and leave the mixture covered for at least two hours – better still overnight – to swell at room temperature.

6. place the oven rack on the bottom shelf. Preheat the oven to 180 °C top and bottom heat.

7. Place the loaf pan on the oven rack and set the alarm for 45 minutes.

8. Take the bread out of the oven and place it in the loaf tin on a cooling rack. Let it rest there for 10 minutes.

9. Now take it out of the tin with the baking paper and place it on the cooling rack. Carefully pull the baking paper down the sides. Do not remove it completely; it is too early for that.

10. Let it cool completely before cutting.

INGREDIENTS

To bake a Wonder Bread, you need the following ingredients, many of which you may already have in your kitchen cupboard anyway:

150 g sunflower seeds

100 g linseed

50 g hazelnuts

150 g (gluten-free) oat flakes

2 tablespoons of flaxseed meal (this is quickly made from whole flaxseeds using a power blender or a smallcoffee grinder like this one), alternatively 2 tablespoons of chia seeds

4 tbsp psyllium husks or 3 tbsp ground psyllium husks

1 tsp salt

3 tbsp rapeseed oil

500 ml water

It’s best to bake it in a loaf tin (about 30 cm long). I use this one* made of enamel from Dr. Oetker. To remove the bread easily from the tin, I line the tin with silicone-free baking paper, which I grease again with a little rapeseed oil.

TIPS

You have probably heard of Wunderbrød from Bauckhof. You can buy it in organic stores and all major supermarkets.

It’s packed with seeds and nuts and is also gluten-free. If you already have plenty of nuts and seeds at home, you can easily bake the Wunderbrød yourself.

The bread stays fresh for several days when stored in a linen bag in the kitchen. I always freeze half of the sliced bread, so I have a healthy alternative to regular bread available.

“Dear Susanne, here’s a little tip for the Wunderbröd: replace 30ml of water with apple cider vinegar. This will make the bread last longer, and the vinegar will evaporate during baking, so it won’t taste sour. Personally, I also add a teaspoon of bread seasoning. Best regards, Kerstin”

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