‘Life Changing Loaf Of Bread’ - This is my favourite healthy bread recipe and it is a fantastic nutty seedy wheat free bread alternative to the daily doorstep. Not only is this fibre-rich bread a great source of protein, minerals and healthy fats it also has psyllium husks which are fantastic for your digestive system.
I always have a loaf of this on the go, not only because I love it but because it is a really easy bread recipe.
I slice it up and freeze it and just keep two slices out which I toast for lunch. It’s delicious with hummus or avocado as a spread and whatever topping you like - smoked tofu, smoked salmon, cherry tomatoes or just a drizzle of olive oil or whatever you’re having yourself. It’s also nice to chop up in chunks and chuck on a salad.
The Life-Changing Loaf of Bread
Makes 1 loaf
Ingredients:
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds (I use brazil nuts as well)
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) I use agave syrup as well.
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water
Directions:
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!
This recipe is originally from holistic nutritionist Lisa Britton of My New Roots blog
