With a name like “The Life Changing Loaf of Bread”, how could I resist? But man, am I glad that I tried it out, as I loved it so much that I now use this “bread” recipe almost every week!
First things first, here is a link to the original recipe which is on the blog “My New Roots”:
The recipe is ridiculously straight forward and impossible to mess up. The cooking time is quite long at around 50 minutes but if you just pop it in the oven while you’re cooking something else it’s no bother.
My favourite way to use this bread is by slicing it up once cooled down (I have to have a little taste to make sure it’s OK too), and putting it straight into a freezer bag into the freezer. I then use the bread toasted either to go with my breakfast or as a snack with almond butter. The slices need around once and a half pops in a toaster because they’re so dense, and they go so beautifully crunchy when re-heated.
I wouldn’t recommend this bread for conventional sandwiches, as it can be quite crumbly unless it’s toasted.
The only downside to this recipe is the ingredients are quite expensive, as the bread is made completely of nuts, seeds and oats.
I am usually someone who hates to stick to a recipe, but I will follow this one to the gram because it doesn’t really need any adaptation whatsoever, however, there are a few tweaks I have made myself for my own personal preference, see below original recipe and my adjustments:
Original ingredients with my comments:
1 cup / 135g sunflower seeds – I normally just use a mixed seed packet which consists of pumpkin, sunflower and sesame seeds.
½ cup / 90g flax seeds – I have tried both ground flax and whole flax seeds in the same weight, but find I prefer the result with the ground flax.
½ cup / 65g hazelnuts or almonds – I use whole almonds as I am not a huge fan of hazelnuts.
1 ½ cups / 145g rolled oats – I use jumbo organic oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder) – I use psyllium husk powder
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt) – I reduce this amount to around 1/4 to 1/2 tsp as I like to serve my bread with other ingredients which may be seasoned as well
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia) – I do not include any sweeteners
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water
Below are some photos of my finished product, as you can see I am loving this bread substitute for my breakfast!