My take on “life-changing bread”
This recipe is all over the internet, and it originated from Sarah Britton’s My New Roots food blog.
I wouldn’t call it life changing, but it is tasty. The ingredients aren’t particularly cheap, so it’s more of an occasional thing for our household. It is a yummy, easy and healthy alternative to bread if you are having people for lunch. Is it bread, or is it muesli?
I have made this a few times and experimented with different ratios of ingredients. Personally I found the original recipe a little too heavy, and the psyllium seed husks seemed to work their digestive magic a little too well. So, I have ignored the blog author’s specific and clear warning not to replace the psyllium husk in the recipe, reducing the amount slightly and replacing it with coconut flour. I also added more maple syrup.
I mixed it in a large bowl first before putting it in the pan and left the mixture in the pan overnight before cooking it the next day. It tastes even better toasted. Slice then freeze any leftovers.
1 cup / 135g mixed seeds, eg sunflower, sesame, pepitas
½ cup / 90g flax seeds
½ cup / 65g mixed raw nuts, eg hazelnuts, almonds, macadamias, pistachios
1 ½ cups / 145g rolled oats
2 tablespoons chia seeds
3 tablespoons psyllium seed husks
¼ cup / 35g coconut flour
1 teaspoon salt
2 tablespoons maple syrup
3 tablespoons melted coconut oil
1 ¾ cups / 400ml water
1. In a large bowl, combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in another bowl. 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). Put the mixture into a loaf pan – either silicon or lined with baking paper. 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 or baking paper away from it.
2. Preheat oven to 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 on a rack (I used a cake rack on a tray) and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast.