Bread, bread, bread, bread, bread, bread, bread! I couldn’t be more thrilled to have bread back into our lives. When I created this recipe I wanted the corn flavor to stand up to the caramelized onions, I wanted texture, I wanted a mouth watering smell… I wanted it to taste amazing. Check, check and check…. and check!
Dried corn… key ingredient
I decided to use some dried corn from my pantry that was all ready and waiting to be used, yet I wanted the sweet, plump pop of a corn kernel when I sunk my teeth into the bread. I feel that both forms of corn (dried and fresh) really added a nice texture and flavor.
Some of you may be new to seeing psyllium being used in a recipe. This little seed is known for two main things: its high fiber content and its binding property. It is also what gives the bread that spongy texture that gluten usually provides.
It can be added into raw breads, smoothies, used to thicken sauces/dressings/batters, or to bind things like pie crusts and pie fillings. When using it however, be careful not to add to much as it could create an undesirable consistency.
It is a natural source of soluble fiber. Having a little digestive issue? It can be helpful for both constipation and diarrhea and used to help relieve a variety of gastrointestinal disorders. But be sure to up your water intake. That is always a smart thing to do anyway when consuming dried foods as they can be drying on the body.
This bread is wonderful on its own. No spreads required BUT should you like to dress it up a bit I suggest taking equal parts of soften coconut butter and raw honey and mix them together. HEAVENLY!