Epic Pear Seed Bread

We get it from all sides these days.  That wheat belly guy insists that bread and pasta are going to be the death of us pronto.  The Paleo divas claim that grains do not soothe the savage beast. Those notions seem extreme, but it is true that we should reduce our white flour and overly chemically processed foods asap.  Common sense indicates that we should give our bodies regular breaks from repeated bombardment. And yet, no one can deny that we humans love our breads.  All Western cultures have breads of every ilk.  Our brothers and sisters who left us behind when they crossed the Bering Straight to set up culture in the New World found ways to create breads from the new ingredients they found there such as acorns & maize.  The Persians have their dilly flat breads, the Indians their nan, the Chinese their rice buns, the Japanese their 'pan' & their okoge, the crispy rice as the bottom of each okame rice cooker.  And that brings us to crackers.  Every culture known to human kind, brings it's cracker creations to the world plate.  

So, when it's time to take a break from wheat and grains for moment, let us turn to the mighty seeds at hand.  This Epic All Seed Bread does take a full day to proof & sprout, but doesn't really need much prep time or babying.  Here's how to do it.  

Start w/ a bunch of flavorful seeds.  Beautiful indeed.  

Epic Pear Seed Bread

Amount	Measure	Ingredient	Prep Method
1	Cup	Sunflower seeds
½	Cup	Flax seeds
½	Cup	Pepitas
1	Cup	Buckwheat groats
½	Cup	Quinoa
¼	Cup	Chia seeds
¼	Cup	Flax meal
1	Teaspoon	salt

Directions:

Combine the seeds in a large oven safe pyrex bowl

Meanwhile heat the following to just melted

2	Tablespoons	Honey
¼	Cup	Coconut oil
1 ½	Cups	Water

Add to the bowl w/

¾

Cup

Pear

Just ripe, grated, with juice

Stir well, let sit w/ a light cover (light tea towel or cheese cloth) for 24 hours. 

Put into a cold oven, set at 325.  When it reaches temp, set timer for 30 mins.  Turn off oven and cool completely. 

Scrape sides to loosen, turn oven back on to 325.  Bring to temp, set timer for 45 mins.  Turn out onto sprayed pizza pan.  If some sticks to the bowl, pat it back into place.  Cook for an additional hour until it feels firm and solid when tapped.  

It's easy to melt the coconut oil in the water & honey

It's the pear that makes this bread sweet/savory and unique.

After it has blended and proofed over night, here it is ready for the oven

And it transforms to this lovely loaf once cooked

And sliced

Once sliced, it freezes very well.  It's such a hearty flavorful bread, you can use it in any way that those classic hard dense German and Scandinavian breads are used. Here's our suggestions w/ avocado, caper & black pepper crema & Avanti Poached Garlic & Green Peppercorn Harissa

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Eat, Live & Party Well

Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

Meaning 'forward' in Italian, Avanti Natural is a culinary philosophy that integrates the best of traditional European and Asian healthful eating with the latest nutritional information for optimum health.

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