A friend of mine who is also doing the Wheat-Belly Challenge suggested this recipe. I am a sucker for new recipes so I went out last night and purchased the ingredients to make this bread. Anything that says it is “life-changing” must be tried, right?
The recipe requires patience and I am not a patient woman. Perhaps that is the life change I will get out of this experience. I probably should have stirred the ingredients more and let it sit longer to form. Alas, I chose the minimum requirement of one hour to set. After the first 20 minutes of baking, I did have some issues getting it out of my pan but I was able to press it back together like a champ! The recipe says to mix everything in the pan, I would suggest mixing it in a bowl to ensure everything mixed evenly. Then transfer it to the silicon pan.
On another note, this bread is vegan! I know that will make many of you happy 🙂
I followed this recipe to the tee, but for the original recipe from My New Roots, go here.
The Life-Changing Loaf of Bread
Makes 1 loaf
1 cup / 135g sunflower seeds (I used raw organic)
½ cup / 90g flax seeds (I used golden)
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats (I used gluten-free)
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
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!