Nutty Seeded Collagen Loaf: A Protein-Packed Homemade Delight
Baking your bread can be both a therapeutic experience and a deliciously rewarding endeavor, especially when it involves crafting a Nutty Seeded Collagen Loaf. Bursting with a medley of nuts, seeds, and the added goodness of collagen powder from Dose & Co, this bread recipe not only promises a delightful crunch and flavor but also a boost of protein and nutrients that elevate your homemade bread game.
This recipe embraces a delightful mix of textures and flavors, where the nuttiness of sunflower seeds, the earthy crunch of flax seeds, and the richness of hazelnuts or almonds come together harmoniously. The rolled oats add a heartiness that complements the entire ensemble, topped off with the inclusion of chia seeds, psyllium seed husks, and a touch of maple syrup for a wholesome treasure trove of nutrients, fiber, and natural sweetness.
The result is a crunchy, protein-rich, and nutrient-dense bread that’s worth every moment spent creating it. Whether enjoyed fresh out of the oven or stored for later indulgence, this homemade creation promises not just a treat for your taste buds but also a nutritious addition to your meals.
Prep time: 2.5 hours
Cook time: 1 hour
Makes: 1 loaf, approximately 10 slices
- 1 cup sunflower seeds
- ½ cup flax seeds
- ½ cup hazelnuts or almonds
- 1 ½ cups rolled oats (if making gluten-free, make sure to get certified gluten-free oats)
- 2 tbsp chia seeds
- 4 tbsp psyllium seed husks
- 1 tsp fine grain sea salt
- 1 tbsp maple syrup
- 1 serving of Dose & Co Pure Collagen powder
- 3 tbsp melted coconut oil
- 1 ½ cups water
- In a flexible, silicone loaf pan or a standard loaf pan lined with parchment, combine all dry ingredients except collagen powder, stirring well.
- Whisk maple syrup, coconut oil, collagen powder 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 the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable).
- Smooth out the top of the loaf with the back of a spoon, before letting sit out on the kitchen counter for at least 2 hours, or all day/overnight. To gauge if the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it or lift the parchment.
- Preheat oven to 350° F
- 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 to 40 minutes. Bread is done when it sounds hollow when tapped.
- Remove from oven and let cool completely before slicing. Enjoy fresh or store in a tightly sealed container fresh for up to five days before placing in the freezer.