The Life-Changing Loaf of Bread

The Life-Changing Loaf of Bread
Adapted from mynewroots.org
The Life-Changing Loaf of Bread

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from mynewroots.org

Ingredients

  • 1 1 135g

    cup / 135g sunflower seeds

  • 1/2 1/2 90g

    cup / 90g flax seeds

  • 1/2 1/2 65g

    cup / 65g hazelnuts or almonds

  • 1 1/2 1 1/2 145g

    cups / 145g rolled oats

  • 2 2

    2 Tbsp. chia seeds

  • 4 4

    4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)

  • 1 1 1/2

    tsp. fine grain sea salt (add 1/2 tsp. if using coarse salt)

  • 1 1

    1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)

  • 3 3

    3 Tbsp. melted coconut oil or ghee

  • 1 1/2 1 1/2 350ml

    cups / 350ml water

  • 1 1 135g

    cup / 135g sunflower seeds

  • 1/2 1/2 90g

    cup / 90g flax seeds

  • 1/2 1/2 65g

    cup / 65g hazelnuts or almonds

  • 1 1/2 1 1/2 145g

    cups / 145g rolled oats

  • 2 2

    2 Tbsp. chia seeds

  • 4 4

    4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)

  • 1 1 1/2

    tsp. fine grain sea salt (add 1/2 tsp. if using coarse salt)

  • 1 1

    1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)

  • 3 3

    3 Tbsp. melted coconut oil or ghee

  • 1 1/2 1 1/2 350ml

    cups / 350ml water

  • 1 1 135g

    cup / 135g sunflower seeds

  • 1/2 1/2 90g

    cup / 90g flax seeds

  • 1/2 1/2 65g

    cup / 65g hazelnuts or almonds

  • 1 1/2 1 1/2 145g

    cups / 145g rolled oats

  • 2 2

    2 Tbsp. chia seeds

  • 4 4

    4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)

  • 1 1 1/2

    tsp. fine grain sea salt (add 1/2 tsp. if using coarse salt)

  • 1 1

    1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)

  • 3 3

    3 Tbsp. melted coconut oil or ghee

  • 1 1/2 1 1/2 350ml

    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! Notes: . I have made it subbing oats with quinoa, as well as quinoa flakes. The best combo by far is Quinoa Flakes w/GF Oats – 1c. of Quinoa Flakes + 1/2 c. GF Oats. It is a perfect consistency – straight Quinoa was too crumbly. I have tried Amaranth, but it too was a little too crumbly. Because Quinoa Flakes are expensive (as is almond flour), I will try Amaranth Flour and see how it goes. My favorite sweet version (as mentioned above) is adding 1T. cinnamon and 1/4t. cardamom with raisins – cranberries have too much sugar. A more “herb-y” version – skipping the maple syrup – is adding 2t. caraway seeds 1/4 t. nutmeg 1/4 t. dried thyme. It’s lovely toasted with miyokos vegan butter or a cashew butter spread on top. I used quinoa flakes instead of oats, flax meal instead of seeds, and hemp seeds instead of chia seeds. I used walnuts instead of sunflower seeds only because I eat a lot of sunbutter and didn’t want to over do it. I also used almonds and hazelnuts. I doubled the salt and maple syrup as well. I needed about a half cup more water, let sit for 24 hours and it baked up beautifully. If loaf crumbles when cut..try this.. I have been making this loaf for about a year and always found the same problem until recently when I introduced a new method of combining the ingredients: Step 1. Combine oats (I use whole oats rather than rolled oats as they are less crumbly), sunflower seeds, almonds (I chop them so they don’t break up the loaf later when slicing) and flax/linseeds in the loaf tin. Step 2. In a separate bowl, combine the water, salt (dissolve it), then add the chia seeds, psyllium husks, coconut oil and maple syrup (if using, I never have). Mix well and let sit a few minutes to start to thicken up. Once thickening, add to the dry ingredients and combine well. This method has made a HUGE difference for me, as it enables me to evenly distribute the binding liquid throughout the dry ingredients. The loaf sticks together so well now I can even slice it warm from the oven with a good bread knife and eat hot with butter! Have made it with orange juice and water mixed for the liquid, with fennel and orange zest added to the basic recipe. USed chopped almonds as my nut.

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