Life changing loaf of bread

Do y'all know about the life changing loaf of bread? Sarah Britton posted it on her blog My New Roots in February and since then it has become wildly popular, for good reason! I salivated over her pictures in India while I longed to be back in a kitchen and could hardly wait to try it out when I got home. The results have lived up to all my expectations.

This bread really is amazing. Studded with nuts and seeds, gluten-free, vegan, and absolutely delicious, it is versatile enough to work with both savory and sweet toppings. Use it for sandwiches, dipped in hummus or pesto, or as a treat topped with honey or jam. It is so so simple to make and you don't have to be an experienced bread baker to whip up a loaf to delight yourself and your loved ones.

Bread and spreads: life changing loaf

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chickpea miso

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coconut butter

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home canned blackberry jam with lemon & thyme from last summer in Olympia

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homegrown arugula and pea shoots

Head on over to My New Roots to check out her gorgeous photos of the life changing loaf and read about its many health benefits. And just in case you wanna stay put, below are Sarah Britton's instructions word-for-word. I made a few changes to the loaf I baked. Most notably, I used sunflower seeds and almonds that I sprouted and dehydrated to make them more digestible. Also, I don't have a silicon loaf pan so I used a regular loaf pan lined with parchment paper.


The Life-Changing Loaf of Bread
Makes 1 loaf

Ingredients:
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

Directions:
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!