The Life Changing Loaf of Bread
by COLETTE PIENAAR
A client pointed me to this recipe, saying ‘you have to give this go’.
So I did & yes, the title fits. It is fabulous and a now a firm favourite in our house.
The Life-Changing Loaf of Bread
Makes 1 small loaf
You will need:
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
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 it 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.
Preheat oven to 350°F / 175°C.
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).
Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!
This bread changed my life. Will it change yours too?
The original recipe calls for psyllium husks which have a very valid role to play, have a read of the original post to find out more.
I made it using flax seed as a substitute for the psyllium husks as I didn’t have any and the loaf still turned out brilliantly.
I use both those ingredients as egg substitutes in quite a few of my recipes so the next loaf I bake I’ll try 1/2 flax & 1/2 chia as a substitute.
I’ll also try using a tin next time & see how that works and will double the mixture, as the loaf was literally inhaled by two of us.
I’m already looking forward to eggs on toast ..