This bread is exactly as the heading says … LIFE CHANGING!! I am a huge lover of bread and being gluten intolerant, bread is probably the hardest thing for me to miss out on. Edan secretly loves it as well but isn’t too phased about having it in his life. Most gluten free breads just don’t cut the mustard .. until now! We are on to our 2nd loaf in just a week (we reluctantly gave away half of the first loaf to the in laws, as we were so excited about how incredible this stuff was we just had to share it!!).
First of all this bread has no flour, and instead uses psyllium seed husks to bind the ingredients and hold it all together – so unlike a lot of breads, this one is bang on with promoting excellent bowel health. It is also full of protein and fibre, as you probably would have guessed upon observing the delicious nuts and seeds, and is made easy to digest and absorb by soaking the loaf overnight. …And yes, it is gluten free, dairy free and vegan – need I say more?
Jump on to Sarah’s website ‘My New Roots’ and read some more about this bread, and check out the rest of her mouth watering recipes while you’re there – she is a genius!
http://www.mynewroots.org/site/2013/02/the-life-changing-loaf-of-bread/
The Life-Changing Loaf of Bread (recipe from My New Roots)
Makes 1 loaf
Ingredients:
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
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!