The Life Changing Loaf of Bread
Thoughts of making bread may conjure up images of proving and kneading, but not
with this bread. It’s a simple assembly of ingredients, then some soaking time, a
quick bake and that’s it!
This aptly named loaf is crammed full nutritious ingredients like oats, seeds, and nuts
providing an abundance of nutrients like protein, omega 3, zinc, magnesium, calcium
and iron.
But the secret is psyllium husk – a plant pre-biotic fibre that binds everything together
here but also soaks up water in your gut and makes bowel movements much easier
to promote regularity without increasing flatulence. Psyllium husk has been long
studied for heart health, weight management and diabetes.
It’s also what DOES’NT go into this bread as opposed to what does: all-natural
ingredients, no flour, gluten free (use gluten free oats if sensitive), vegan and tastes
amazing!
Makes 1 loaf
Original recipe by Holistic Nutritionist Sarah Britton @MyNewRoots
Recipe Ingredients
Ten Servings
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 (optional)
1 Tbsp. maple syrup
3 Tbsp. melted coconut oil
1 ½ cups / 350ml water
Dish Preparation
10 Minutes + soaking time
1. Line a 2Lb loaf tin with parchment baking paper or use a flexible silicon loaf pan.
2. In a bowl, 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).
Add dough to the loaf pan and 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.
3. Preheat oven to 350°F / 175°C.
4. 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.
5. Store bread in a tightly sealed container for up to five days. Freezes well too –
slice before freezing for quick and easy toast
Allergens
Nuts
Water
When we use purified water in our recipes we use Berkey Water filters.
Please use this link to purchase yours!
