Life-Changing Loaf of Bread


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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 192.9
  • Total Fat: 13.4 g
  • Cholesterol: 7.8 mg
  • Sodium: 187.9 mg
  • Total Carbs: 14.9 g
  • Dietary Fiber: 5.7 g
  • Protein: 5.4 g

View full nutritional breakdown of Life-Changing Loaf of Bread calories by ingredient
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Introduction

from here: http://mynewroots.org/site/2013/02/the-lif
e-changing-loaf-of-bread/
from here: http://mynewroots.org/site/2013/02/the-lif
e-changing-loaf-of-bread/

Number of Servings: 12

Ingredients

    1 cup / 135g sunflower seeds
    Ĺ cup / 90g flax seeds
    Ĺ cup / 65g almonds (or hazelnuts)
    1 Ĺ 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 Ĺ tsp. if using coarse salt)
    1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
    3 Tbsp. ghee (or coconut oil melted)
    1 Ĺ cups / 350ml water

Tips

1. There is no substitute for the psyllium husks. Whenever I write an entire article about a specific ingredient, it is because THAT is the point of the recipe, as it highlights one way you can use it. For those of you who canít find psyllium, buy it online. Itís cheap.
2. For nut substitutions, the bulk of this bread is nuts and seeds so youíll have to skip the recipe. If it is JUST a nut allergy and seeds are okay, replace the nuts with seeds.
3. You can use ground flax seeds instead of whole, but youíre going to need a lot more water as the ground flax seed is highly absorbent.
4. Substituting the oats with quinoa flakes may work, but again, they absorb a lot more water than oats do. Add more water accordingly.
5. Oats are inherently gluten-free, but if you have a sensitivity to gluten, make sure to purchase certified gluten-free oats.
6. For sugar-free or low-sugar diets, use a pinch stevia to replace the maple syrup.
7. A flexible, silicon loaf pan is best because you can test to see if the dough is holding together, and itís easy to remove the loaf from the pan, BUT, a regular pan should be fine.
8. This bread is not raw. I havenít tried drying it out. If you want to make it raw I suggest *trying* to slice it before you bake it and dehydrating the slices individually.


Directions

1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, ghee/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 350įF / 175įC.

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 Ė slice before freezing for quick and easy toast!

Serving Size: Calculated 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user LOTUS737.

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  • 1 of 1 people found this review helpful
    I tried with chia seeds and flax meal instead of the psyllium and quinoa instead of the oats, and it turned out great! What a brilliant solution for our gluten, egg, oat and corn free household! - 5/25/13

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  • Incredible!
    Amazing - 5/10/17

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  • Incredible!
    Love it new staple - 7/20/16

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  • Incredible!
    Worked beautifully first time round. V crumbly and not holding together ever since. I might have used a little less water than the recipe recommended.....
    V grateful for any tips as it is delicious.
    - 10/26/15

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  • Incredible!
    Made this today for the first time and it's delicious! It is really hearty and has great texture. I baked it about 10 minutes longer than the recipe called for but otherwise I did everything to the letter and didn't have any issues. The recipe's a keeper. Slice it up and freeze it! - 7/27/14

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