Sunday, April 13, 2014

Exploring 'The Life-Changing Loaf of Bread' Recipe

A few weeks ago I came across a bread recipe titled 'The Life-Changing Loaf of Bread'. It caught my attention as (1) I have been wanting to make bread of some sort in our lovely new oven, and (2) it left me absolutely intrigued. How can a loaf of bread be "life changing"!? The Blog post from My New Roots is written with such lightness and joy, it had me grow an instant affinity to this intriguing bread recipe. I hurried off to the shops on a hunt for the few ingredients I didn't yet have (i.e phyllium seed husks). Not only did I not own these 'phyllium' guys, I had never even heard of this stuff. How exciting! I love trying new things. 

A few more reasons why I got excited about making this bread:
1. As much as I am an absolute indulger in yummy desserts (that are often naughty for you), I am also a sucker for all things healthy. And clearly this bread is good for you…
2. I am obsessed with chia seeds and after loading up my granola, muesli bars and smoothies with these wonderful little, perfectly round balls of goodness, why not use them in bread as well!? Genius. 
3. Being German, I am a born lover of bread. Most breads to tell you the truth but I have a strong bond with those dark, dense, lovely breads that Germany produces with such ease. This bread looked dark and dense enough, to convince me of its yumminess. 

I am IN LOVE. I am now not only a big fan of Phyllium seed husks, but will vow to always have one of these "Life-Changing' breads sliced up in the freezer from here one forwards. Apart from tasting delicious and healthy, it is simple and easy to make, will freeze perfectly and make the best toast. 

Yum I say. 

The Life-Changing Loaf of Bread
Makes 1 loaf

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 (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!


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