THE LIFE-CHANGING LOAF OF BREAD
photo by marisk
- Ready In:
- 3hrs 15mins
- 1 cup sunflower seeds
- 1⁄2 cup flax seed
- 1⁄2 cup hazelnuts (or almonds)
- 1 1⁄2 cups rolled oats
- 2 tablespoons chia seeds
- 4 tablespoons psyllium, seed husks (3 Tbsp. if using psyllium husk powder)
- 1 teaspoon fine grain sea salt (add 1/2 tsp. if using coarse salt)
- 1 tablespoon maple syrup (for sugar-free diets, use a pinch of stevia)
- 3 tablespoons melted coconut oil (or 3 Tbsp ghee)
- 1 1⁄2 cups water
- Preheat oven to 350°F.
- Combine all dry ingredients in a flexible, silicon loaf pan. Stir well.
- Whisk maple syrup, oil and water together in a measuring cup. Add to dry ingredients. 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. If using a metal loaf pan, line it with parchment paper before adding the ingredients. The loaf will come out easily when it's time to take it out to turn it.
- 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.
- Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!
Questions & Replies
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Made this bread for my families reunion and all 14 out of 15 of them gobbled it up and asked for the recipe. The only one who didn't eat it was allergic to sunflower seeds. Ended up making 8 loaves in 5 days! Suggest getting enough ingredients for 4 loaves at a time and putting the dry ingredients in the correct proportions in plastic bags, so it doesn't take so much time to make the next time.
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<p>Aloha! I just recently started spending more time in the kitchen and am learning that cooking and baking can be fun as well as challenging. My favorite cookbook resources are my 'gourmet' sister and the very patient and generous Ohana of Zaar. Mahalo nui loa! <br /><br />My rating system: The first time I try a recipe, I follow the instructions as given; if I do a little tweaking, I keep that in mind when rating. It's not right to rate lower because of something I did or didn't do. <br />***** ... Excellent! Tasted great with/without tweaking. <br />**** ... Loved It! Tasted great with/without tweaking. <br />No stars ... May be an excellent recipe but I was unable to get it to work for me. May or may not try again later. We don't all have the same taste preferences. I've found recipes with lots of five stars that just didn't work for me and some with less that I thought were great. <br />Thank you All for sharing!</p>