If you haven’t heard of Rob Marchetti then you haven’t been to Bali or Bondi atleast not for a while.
Rob was know to me for his time spent at the well know North Bondi Italian. An icon that is no longer but as they say all good things come to an end or atleast move countries. He has know created several venues to wine and dine within Double Six Hotel in Seminyak and it has fast become the place to be seen.
I asked Rob to share a recipe with me and as we are all on this gluten, sugar, wheat, dairy and whatever diet he has given me an extremely healthy alternative to those loafs of bread and I can’t wait to get this in my oven!
For those that try this please let me know the end result 😉 BTW it is the psyllyium that makes it stick!
The Bread of Life
1 cup sunflower seeds ½ cup flax seeds
½ cup hazelnuts or almonds
1 ½ cups rolled oats
2 tbsp chia seeds
4 tbsp psyllium seed husks (3 tbsp if using psyllium husk powder)
1 tsp fine grain sea salt (add ½ teaspoon if using coarse salt)
1 tbsp maple syrup (for sugar-free diets, use a pinch of stevia)
3 tbsp melted coconut oil or ghee 1 ½ cups water.
1. In a flexible, silicone loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if dough is too thick to stir, add one or two teaspoons of water until it becomes manageable) smooth out the top of the dough with the back of a spoon. Let it sit out at the counter for at least two hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it.
2. Preheat oven to 175C.
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. The bread is done when it sounds hollow when tapped. Let the loaf cool completely before slicing (difficult, but important).
4. Store the bread in a tightly sealed container for up to five days. This freezes well too. Slice before freezing for quick and easy toast.
For all of Rob Marchetti’s in Australia and Bali click here.