Life Changing Seeded Bread

I don’t know how many times, someone who knows me, has forwarded on to me a link from My New Roots, for the recipe of her Life Changing Loaf Of Bread. So a few weeks back after a tastebud I truly trusted sent it to me, I bit the bullet, bought me some seeds and got a little creative, and man did it pay off.

She’s not kidding. This is not only life changing, it is life nourishing. SO many beautiful ingredients. And heres the best part, its flexible for you to play around with which makes you a bread maker now aka breadwinner!! This is not a loaf of bread that will intimidate. Oh I didn’t mention? Its gluten free too. SO its celiac friendly for peeps like me.

No this isn’t a plain white loaf, or a even resembling a sandwich bread, but in my opinion, it is so much more than that.

So here’s my version. With a link to her original here if you wanted to try that first. I have made my recipe and alterations for two loaves as I felt as though if I’m making bread, why not kill two birds with one stone. One should last a day or two in your house;) I’m not kidding but the other would make a beautiful gift or stored in the freezer. Because again, your now are a bread baker and have that on everyone else 😉

Its beautiful as toast on its own or with a vegan butter or jam, to die for. But my favourite thus far has been on a crudite platter with nut cheeses. A hint sweet and savoury. The perfect pairing.

Why eat this? Its deliciously hearty and rich in fibre and omega 3’s. Both of which are so important for overall heart health. The lack of gluten makes it easy to digest, and the balance of proteins from the nuts and seeds gives you a sustained form of energy and not a quick spike and drop in blood sugars like the regular loaves.

RECIPE

INGREDIENTS

3 cups oats

3/4 flax seeds

1/2 cup Almonds

1/2 cup Sunflower seeds

1/2 cup hazelnuts

1/2 cup puffed quinoa

4 Tbls Chia Seeds

6 Tbls Psyllium

6 Tbls Coconut Oil Melted

2 Tbls Maple Syrup

1 Tbls Salt

1.5 Tbls Apple Cider Vinegar

A few handfuls of Cranberries and extra almonds

METHOD

1. In a flexible, silicon loaf pan or a standard loaf pan lined with parchment, combine all dry ingredients, stirring well. I pulsed all the dry ingredients in the vitamix for a few to give more of a bread like flour than she suggest.
2. Then, whisk maple syrup, oil, Apple Cider Vinegar 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).
3. Add in a few extra hanfuls of your nuts, I used hazelnuts, almonds and cranberries, to give you that beautiful added texture. I also sprinkled a handful onto the tops of the loaves before the sit and rest.
4. Spread into your two loaf pans, 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 or lift the parchment.
5. Preheat oven to 350° F / 175° C.
6. 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 to 40 minutes.  May take up to 45 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.
7. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!