Saturday, 20 July 2013

The Life-Changing Loaf of Bread is ticked off my 'Have a Go' List!

During the week I was rather intrigued by 'The Life-Changing Loaf of Bread' which both Rose and Sue featured on their blogs. Seeing as I haven't had a real lot of success with baking least in the bread maker... I thought I would give it a go as it looked like it was packed full of goodness.


Here is the recipe courtesy of My New Roots 

The Life-Changing Loaf of BreadMakes 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!


I don't use silicon loaf pans for cooking (just for soap making) so used an ordinary loaf pan instead. After mixing the ingredients up in a bowl I put them into the pan for a few hours but then decided to use baking paper as well just in case it stuck to the pan as I didn't want to waste any ingredients.

I used exactly the same ingredients as are suggested in the recipe apart from using honey instead of maple syrup and I just cooked the loaf in the pan for the whole 55 minutes or so instead of taking it out after 20 minutes and putting it on the oven rack.

Fresh from the oven. 

Look at all that goodness!
The verdict? It tastes great but I think that next Sue... I will add a little more salt OR add some dried fruit as I think it would make an excellent fruit loaf. I asked hubby what he thought but he couldn't answer as he was trying to chew through the nuts with teeth that aren't all that wonderful, so I will grind the nuts as well when I make this again. Which I will do! You can't really go wrong with this loaf so give it a go and I am sure you will be pleasantly surprised. It is so very good for you!
Let me know if you make one and tell me what you think of it.





  1. Isn't it just wonderful?

  2. It certainly is, Sue. I had some for lunch today with tomato and cheese and didn't even need to add any butter. I just take some slices out of the freezer when I need to.


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