I know what you’re thinking – how can a loaf of bread change your life? Let me tell you, this is no ordinary loaf of bread. First off it contains no flour. It contains whole grains, seeds and nuts.
I have to be honest, when I started to calculate the nutritional value I almost didn’t give this recipe a second look because it’s high in calories and fat. But I practice what I preach and don’t judge food by calories alone! Not all calories are created equal. It’s true. You have to remember that it’s not a given that all low caloric foods are good for you and the nutritional benefits of this bread, high protein and fiber, by far outweigh the calorie/fat numbers!
And that’s why I gave this recipe a chance. I made it with sliced almonds and sunflower seeds and sliced it into 10 pieces. Don’t let the small size of each piece fool you, it packs a mighty punch! I toasted that little piece of bread and it gave me so much energy and satisfaction that I’m going to make a loaf this week for my daughter Tamara and use the nuts that she likes in it!! One great thing about this recipe is that you can change the nuts, you can make it gluten free, use honey instead of maple syrup, even replace the rolled oats with rye oats. Everything works.
Thank you ‘My New Roots’ cookbook creator Sarah Britton for this fabulous recipe. Love, love love:)
I’d love to hear from you! Have you made any breads that are not your typical breads?
Please feel free to share your ideas and tips in the comments below:)
The Life-Changing Loaf of Bread
Makes 1 loaf (Taken from My New Roots cookbook)
- 1 cup sunflower seeds
- 1/2 cup flax seeds (whole seeds, not ground)
- 1/2 cup hazelnuts or almond slices
- 1 1/2 cups rolled oats
- 2 tbs. chia seeds
- 4 tbs. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
- 1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
- 1 tbs. maple syrup (for sugar-free diets, use a pinch of stevia)
- 3 Tbs. melted coconut oil
- 1 1/2 cups water
In a flexible, silicon loaf pan (or a loaf pan lined with parchment paper) 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.
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!