A few years ago I discovered my celiac disease,
It was a fascinating recovery journey for me and my body.
I relearned life with the wonderful food we have,
I began to miss the textures that used to be on my plate regularly.
I embarked on a journey full of creation and research around the perfect bite that would meet all the requirements I chose for it.
That’ll consist of healthy and high-quality ingredients,
And contain plenty of nutrients,
That’ll be easy to prepare and won’t require fermentation and a long wait,
A bite full of precision that’ll excite and sweep me away every in moment.
In my wonderful path with you,
We have created countless revolutionary bites that are found in many homes today and are prepared on a daily basis.
The amazing breads by Essy Roz decorated many plates and thrilled many diners.
This time let me prepare you,
Because this bread is a huge discovery,
It’s exceptional in just about everything!
It’s unusual in the way it’s prepared,
It’s unusual in its ingredients,
It’s unusual in its insane texture,
It’s simply extraordinary.
So much thought, knowledge and techniques went into it which all created this perfect bite.
I am telling you all this, because it’s important to me that you know that the recipes here are unique,
There’s a story behind them.
And experienced hands,
There’s knowledge that I have acquired in various settings in Israel and around the world,
That it’s no longer just a recipe that was a craze on the Internet.
It’s a unique recipe that has a signature of quality,
Like all recipes by Essy Roz,
Those of you who have been here long enough to recognize the signature,
And those who just joined us now will begin to recognize it very quickly.
Meet the new magic for all of us,
The Unshakable Magic Bread,
It consists of a small number of ingredients, each of which has a huge meaning,
Each ingredient is of a different nature that leads us to the winning texture.
It has oats in two different textures,
Which gives the bread the wonderful “bready” softness that you’ll meet.
The flax and chia seeds unite all the ingredients and in their exact dosage,
They’re the beating heart of this bread loaf.
The date honey is in a low dose, but so significant to precise the acidity and give a tan and mesmerizing color.
The olive oil unites the materials but also just let them be.
The sunflower seeds are the channels of happiness that lead the heat of the oven to all parts of the loaf of bread.
The sesame roll is to give another dimension to the bite and also to give additional volume that’s full of precision.
And water is the source of life, without it and without its exact dosage nothing would exist.
And it’s not just about this magical bread,
It concerns everything we have in the kitchen and in life.
When you hold my wonderful loaf of bread in your hands you will be delighted,
Even before baking there’ll be a huge sense of magic in the air,
Putting the materials together,
The short process they go through,
Their union and turning the mixture into a mesmerizing loaf of bread,
One exciting moment in the oven and there we have it 🙂
On the edge of the counter top in the kitchen, the most mesmerizing and the tastiest loaf of bread in the world will be waiting for you.
Don’t compare it to the usual breads you taste,
This is bread that has magic all throughout,
One whose ingredients create a dreamlike texture,
Of a crispy shell that creates an addictive crust,
The inside is just the right amount of soft.
One slice of bread will satisfy all your desires,
Give your body peace and pleasant long-term satiety,
It will thrill you with its texture,
And will give you a huge sense of success knowing that you made this bread yourself 🙂
I could go on for hours with the exciting description of this magical bread loaf,
But I think that to actually feel the magic, you’ll have to go into the kitchen and feel it between your hands.
This recipe is very close to my heart.
And I feel that in a certain way it symbolizes a certain step in the realization of my dreams.
I was privileged to make this whole journey with you by my side,
Thank you for who you are and for being here.
And thank you for the wonderful gifts of life that are revealed to us along the way.
Exciting, happy and joyful days of fulfillment to us all 🙂
Oat and Flax Bread. image: Essy Roz
Oat and Flax Bread
Also, I don’t recommend making any changes to the recipe, any changes may cause the bread to become crumbly and uneven.
Ingredients
Suitable for a large loaf of bread, about 10-12 slices
- 1 cup instant oats (100g)
- 1 cup oat flour (100g)
- ¾ cup sunflower seeds (120g)
- 1¼ cups ground flax seeds (100g)
- ¼ cup white / black / whole sesame (40g)
- ½ cup ground chia seeds (40g)
- ¼ cup almond flour (30g) (for alternatives, have a look at “A little extra from me”)
- 3 tablespoons whole chia seeds (20g)
- ½ teaspoon salt
- ½ teaspoon baking powder
- 420 ml water (2cups)
- 1 tablespoon olive oil
- 1 tablespoon date honey (very important, if you must omit the sweetener, add 1 tablespoon of tomato paste or 1 tablespoon of maple syrup)
- If you like spiced bread, you can add spices such as caraway, paprika, turmeric, cinnamon, coriander seeds.
- I highly recommend leaving the bread without spices and taste it as it is only with salt before adding the spices.
Preparation
Preheat the oven to 355°F (180°C) (turbo mode is recommended, but not a must), and line a standard baking pan with parchment paper.
Put all the dry ingredients in a wide bowl, the oats, oat flour, sunflower seeds, ground flax, sesame, ground chia, almond flour, whole chia seeds, salt and baking powder.
Mix everything until you get a beautiful colorful mixture.
In a separate bowl, mix the water and the olive oil and the date honey until you get caramel brown water. Add the water to the bowl of the flour mixture, make sure you’ve chosen a bowl large enough to contain everything and thus have enough space to mix everything in it.
Mix the liquids in the flour mixture. At first the mixing will be a little strange and it’ll seem that more liquid is needed, but keep mixing, there’s no need to add anything to the mixture. You should get a sticky and lumpy mixture, I recommend taking a look at the preparation method photos below and see the texture that should be obtained.
Let the bread dough rest for about 10 minutes on the counter and let the oat flour, chia and flax do their work.
Pick up the sticky dough with two slightly moist (not wet) hands and form a circle-ellipse shaped bread from it. Pay attention, it’s important that the dough has the same thickness in all its parts, this is very important for uniform baking of our bread.
Grease the baking pan a little and place the bread in it. Using a smooth and sharp knife, cut a few slits on the bread. Pay attention, it’s important not to make slits too deep, try to make slits on the surface of the bread only.
Put the pan in the oven to bake for 65-70 minutes. Try to put the loaf of bread in a preheated oven and not open it throughout the baking time.
Take the bread out of the oven and place it on a cooling rack. Let the bread cool completely before slicing. I recommend slicing the bread with a serrated knife on a stable and convenient cutting board only after it has cooled completely.
A little extra from me:
- The bread can be stored in the fridge or freezer, I recommend always storing the bread sliced in advance.
– In the refrigerator: for 6 days in a sealed box surrounded by absorbent paper that wraps the bread.
– In the freezer: for 3 months in a sealed box with parchment paper between each slice. Try to keep the box in the inner part of the freezer.
- I recommend heating the bread in a sandwich toaster and turning it into a wonderful toast. You can also heat / thaw it in a pan with a little olive oil or in a regular toaster. Any method you choose will work great and give a bite with a different texture.
- Substitutes are the Achilles heel of my bread: I recommend not substituting anything in it, except for the date honey and almond flour, but I also recommend not substituting them.
- My bread version has almond flour, it’s the best version. But there’s an option to replace it with oat flour / quinoa flour / green buckwheat flour / lentil flour / chickpea flour.
Please note: each flour has its own aroma and taste and they’ll also be felt in your loaves of bread, so it’s important that you choose a flour whose aroma and taste you like.
Oat and Flax Bread. image: Essy Roz
How to grind oatmeal at home
Oat and Flax Bread. image: Essy Roz
Oat and Flax Bread. image: Essy Roz
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