Life-Changing Loaf of Bread

Life changing loaf of bread 3

This is a recipe that I have been searching for, for a long time. A healthy bread that doesn’t require highly processed white flower. It was handed to me on a plate, so to speak, by Alison on a Facebook Vegan Social Group that I belong to. It is from the web site My New Roots and can be found at http://mynewroots.org/site/2013/02/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

Method (Thermomix):
Life changing loaf of bread 1Place all dry ingredients into TM bowl
Stir on Reverse Speed 4 for 10 seconds
Add maple syrup, oil and water
Set dial to closed lid position. Knead for 2 minutes on Interval speed until everything is completely soaked and dough becomes very thick (if the dough is too thick add one or two teaspoons of water and knead again for 30 seconds until dough is manageable).
Place dough in none stick loaf pan
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. Preheat oven to 350°F / 175°C.
Place loaf pan in the oven on the middle rack, and bake for 20 minutes.
Life changing loaf of bread 2Remove 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).
Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

Method (Conventional):
In a none stick 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 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.
Preheat oven to 350°F / 175°C.
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).
Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

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