The Life-Changing Loaf of Bread
(adapted from My New Roots recipe)
By Dr. Hayley Owens, ND
Makes 1 loaf
Ingredients:
1 cup / 135g sunflower seeds
1⁄2 cup / 90g flax seeds (do not grind them for baking)
1⁄2 cup / 65g hazelnuts or almonds or walnuts or pecans
1 1⁄2 cups / 145g rolled oats (use gluten-free oats if you want to ensure it is gluten-free)
2 Tbsp. chia seeds
4 Tbsp. organic psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add 1⁄2 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 1⁄2 cups / 350ml water
Can add 1 egg (optional) - and you can add cinnamon or any other spices you enjoy. Experiment with savoury or sweet recipes!
Directions:
In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil, and water (and egg) 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.
Note: If you don’t have a silicon loaf pan, you can also use a metal bread loaf pan and line the bottom with parchment paper with ends sticking out so it’s easy to pull out.
Preheat oven to 350°F / 175°C.
Place the loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from the 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).
Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!