I was so excited to discover this recipe! I stumbled upon it on Sarah Britton’s “My New Roots” blog and just had to make it right away. It’s called “The Life-Changing Loaf of Bread”. (A very apt name for a recipe for this web site. 🙂 ) It’s filled with nuts and seeds and oats and was quite easy to make, you just blend together the dry ingredients in one bowl and the wet in another. Mix them together in your bread pan and let it sit for a couple of hours or overnight so some of the dry ingredients soak up the moisture. After baking for 20 minutes you pop it out of the pan and lay it right on your oven rack and back another 30 to 40 minutes. Let it cool completely before slicing. I got 15 slices from my loaf. I’ll post the recipe details below.
It really isn’t much like actual bread, but it’s delicious! Bill and I topped it with a variety of things, all in the name of taste-testing, but ultimately we liked it best with just a little raw honey. It was also fantastic toasted, which seemed to make it even more flavorful. Tomorrow I’ll toast some and try it with apple butter. Yum!
The Life-Changing Loaf of Bread
Makes 1 loaf
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g 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 tsp. 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 / 350ml water
1. In a flexible, silicon 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 the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 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 it.
2. Preheat oven to 350°F / 175°C.
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. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!
Notes: Sarah’s recipe instructions calls for a silicon bread pan, but I just used my metal one since that’s what I had.
From Sarah Britton’s “My New Roots” blog, click here to see her Post.