The Life-Changing Loaf of Bread

Pre time: 15mins

Makes: 1 loaf

This tasty loaf of bread is gluten free classic, that is adaptable according to what you have got in your cupboard. It is taken from Sarah Britton’s original 2013 blog that can viewed here. It is made from whole grains, nuts, and seeds. It is high in protein and fibre. It is dairy-free, gluten-free (Note that oats contain a protein that is very similar to gluten, so is not strictly gluten free so you can substitute oats if not tolerated/GF Coeliac) and vegan. This bread is healthy, great as toast, smells great, and if you are a lazy cook like me, you can be mix up in big batches in glass jars ready for the cooking urge. Note you really do need flexible silicon loaves for this one. I usually make 4 at a time. Soak mix overnight/during the day for optimal nutrition and digestion, ready for baking.

Ingredients:

·     1 cup / 135g sunflower seeds

·     ½ cup / 90g flax seeds

·     ½ cup / 65g walnuts or almonds

·     1 ½ cups / 145g rolled oats (wheat free oats, or for strict GF diet try almond/buckwheat flour instead)

·     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. Grease a flexible silicon loaf pan with some extra coconut oil, so the mix doesn’t stick to the bottom and sides so much.
2. In the 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 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 and place between baking sheets before freezing for quick and easy toast!