If you haven’t made Life Changing Bread before, make it your goal to do so today. I can not express how much I love this bread – in particular in winter when I am soup based. Now bread is intimidating, I know this, but Sarah Britton from My New Roots has overcome this challenge. This bread is so easy. You literally measure, mix, wait a few hours, bake then eat!
Unfortunately I am not the kind of girl who can go without. Soup on its own just doesn’t sustain me. I’m sorry but I just don’t like being hungry – I become very, very grumpy. Girl needs to eat! So if I have to eat, I like it to be good for me – I find normal bread makes me tired and bloaty which is why I like to have this on hand.
You can make this on a Sunday, slice and wrap it in individual pieces ready to go for the week. It’s easy to eat well if you are organised!
The original recipe and why it is so good for you can be found here, or the way I make it is below:
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- ½ cup linseeds
- ¼ cup hazelnuts
- ¼ cup almonds
- 1 ½ cups gluten free rolled oats
- 2 tablespoons chia seeds
- 3 tablespoons psyllium husk powder
- 1 teaspoon fine grain Himalayan sea salt
- 1 tablespoon maple syrup
- 3 tablespoons melted coconut oil or ghee
- 11/2 cups / 350ml water
- In a flexible, silicon loaf pan combine all dry ingredients, stirring well.
- Whisk maple syrup, oil and water together in a measuring cup.
- Add wet ingredients 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.
- Preheat oven to 350°F / 175°C.
- 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).
- Store bread in a tightly sealed container for up to five days. Freezes well too – slice and cover in baking paper before freezing for quick and easy toast.