The Life-Changing Loaf of Bread Has Already Changed My Life – After Just One Day!

I came across this bread recipe on Pinterest and it piqued my interest immediately.  The very next day I ran to my local Central Market for the ingredients. I couldn’t wait to make it! And I made it today…actually baked it today…put it all together last night and let it sit over night for approximately 10 hours. I followed the recipe exactly using almonds  and ground flax seed which I digest better than whole seeds (I buy whole seeds and use a coffee grinder to grind the amount I need). I also used ground psyllium husks instead of the whole.  I baked the bread in the pan for the 20 minutes then took it out of the pan to put it directly on the oven rack.  I don’t have a silicone loaf pan so I used a regular bread pan and had no problem getting the bread out of it.  I checked it at 30 minutes but ended up leaving it in the oven for the full 40 minutes and it came out deliciously perfect! I drizzled a little honey over my first slice and it was so good I couldn’t wait to have another one. I can see where toppings for this could be endless. And I love the easy clean up. This will definitely be my daily slice of bread! Such an awesome, delicious way to get our healthy nuts, seeds and fat…not to mention the fiber!

The reason I say that this bread changed my life after just one day is because it reminded me how good it feels to eat healthy.  I am more often than not a very healthy eater, but I can easily slip right into my husband’s ways by eating fast foods and cookies more than I should.  Recipes like this, or some other “ah ha” moments will thankfully reign me back in.

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
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!

For the site credited for this delicious recipe, check out: 

013/02/the-life-changing-loaf-of-bread

 

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