With all these problems of mine, I decided to start making my own bread, muffins, and other delicious snacks that will fulfill my cravings. Some recipes I have found on other blogs and others I have been creating. So much fun!
I have been eying this recipe on My New Roots for over a week. Since my pantry did not contain all the ingredients, I had to make a trip to the health foods store. Might I add; I love going grocery shopping, especially if it is a health food store. I could literally spend hours looking at all the spices, grains, fresh produce, and other nutritious items.
Sarah Britton's "The Life-Changing Loaf of Bread" seemed like the perfect alternative to ordinary bread loafs. There are a lot of gluten-free breads out there, but I always like to know what exactly is in the food that I eat. I do not want to compromise the quality of food I eat. This loaf is not only nutritious, but it is so delicious!
As I pulled it out of the oven, my mom mentioned that it looked like bird suet. Yes, I agree it does not look like an airy normal loaf of bread, but the flavor of each slice makes up for it! The crunchy crust and moist crumb make it an extraordinary loaf. Waiting until it completely cools is definitely the hardest part about baking this bread. Eat it plain, toasted, with cheese, any nut butter or fruit spread you have on hand! Hope you enjoy it as much as I do!
The Life-Changing Loaf of Bread
Recipe from My New Roots
Makes 1 loaf
Ingredients:
1 cup sunflower seeds
½ cup flax seeds
½ cup hazelnuts or almonds
1 ½ cups rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using powdered)
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 water
1 cup sunflower seeds
½ cup flax seeds
½ cup hazelnuts or almonds
1 ½ cups rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using powdered)
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 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.
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).
*I just used a normal bread pan and lined it with parchment paper for easy removal.
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