Susan's take on 'The Life-changing Loaf of Bread'
I heard about this ‘Life-changing’ loaf quite some time ago. That is was easy to make, really yummy and healthy.
The original recipe come from Sarah B’s My New Roots here.
Susan, one of my regular yogis recently brought some along to class with her savoury variation. Thanks Susan - it' was so good!
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats or quinoa flakes (you’ll need more water for quinoa)
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
For her savoury loaf Susan added:
- olives, jalapenos, dried figs, semidried tomatoes, tomato paste, garlic infused olive oil, and a tin of crushed black beans
She also added Di’s seeds (if you know DI who comes on Wednesday, ask her as she has this great seed mix that’s awesome on yogurt, and mixed in to baking.
Susan suggested for a sweet loaf to add:
- extra honey and dried fruit
I think it would be really nice with cacao nibs and dried cherries; or pumpkin or sweet potato and curry spices - a bit of cumin and coriander.
Have a play with it and send us in the pictures and reports on how it tastes!
Thank you Susan for bringing it back to my attention and to Sarah B for thinking it up originally!!
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.
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 (important).
Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing