Phytoestrogen Loaf

Homemade bread is easily one of my favourites. This phytoestrogen rich version is delicious toasted up for breakfast or a satisfying snack. For some women going through perimenopause, a diet containing phytoestrogens may help to relieve some symptoms of perimenopause, such as hot flushes. Phytoestrogens (plant oestrogens) are substances that occur naturally in plants. Eating phytoestrogens can produce some of the same effects as human oestrogen (oestrogenic effects). This bread contains phytoestrogens from a variety of sources including phytoestrogen-rich linseeds, as well as phytoestrogens from soy flour. Using soy flour also makes for a deliciously aromatic gluten-free alternative to bread.

Ingredients

2½ cups soy flour, sifted

¼ cup freshly ground linseeds

½ cup mixed seeds (sunflower, sesame and pepitas)

3 teaspoons baking powder, sifted

250ml whole bean soy milk

250g silken tofu

1 cup fresh herbs, finely chopped (a combination of rosemary and thyme is lovely)

Add the zest of 1 lemon and juice of ½ lemon

Extra seeds for sprinkling on top

For a savoury loaf - I love to mix in cup of green Sicilian olives – delicious.

For a sweet version - Add 1/2 cup of sliced dried organic figs - full of calcium!

If you can’t find soy flour, swap it for besan (chickpea) flour or almond meal.

Method

Preheat oven to 160°C.

In a bowl, combine all dry ingredients and chopped herbs. Set aside.

Blend the tofu, soy milk and lemon juice and zest together in a food processor or blender.

Mix the wet and dry ingredients together.

Place mix in a loaf tin lined with baking paper and press down with back of a spoon.

Sprinkle extra seeds on top.

Bake for roughly 1 hour or until a skewer comes out clean.

If it starts to turn too brown, cover in foil for the rest of the cook.

Allow to cool in the tin before turning out.

Slice into 10 pieces.

To serve

The sliced bread freezes well and can be toasted up as needed.

I love to top the savoury loaf with mashed avocado, unhulled tahini or just a drizzle of olive oil.

The sweet version is delicious with ricotta & a drizzle of honey.

 Recipe adapted from Jean Hailes naturopath and herbalist Sandra Villella